Packed with flavour, my Tuscan Chicken in Creamy Sun-Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
I can’t get enough of creamy, tangy sauces right now. Indulgent and lip-smackingly tasty, and although a little calorific, there are still loads of nutritious goodies in there. So I’m good with that.
Besides, this is one of those dinners you can serve with courgetti, where you don’t really taste the courgetti, because it’s covered in sauce.
Not that I’ve got a thing against courgetti. But come on, it’s not pasta is it (note the bowl of pasta in the corner of this photo).
📋 What do we need?
👨🍳 How to make Tuscan Chicken
- Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, mix together flour, salt, pepper, oregano, thyme, paprika and garlic salt.
- Dredge the chicken breasts in the egg, and then the flour mixture.
- Fry in a pan with oil on both sides until golden, then transfer to the oven to finish cooking for 10 minutes while you make the sauce.
- Soften chopped onion in the pan with a little oil, then add garlic, oregano, paprika, sun-dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, then stir in white wine.
- Add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes, then stir in cream and parmesan. Add the spinach and allow to wilt.
- Add in the cooked chicken and serve topped with a sprinkling of fresh parsley.
Yay to enjoying nice teas that we can look forward to all day!!!
🍽️ What to serve it with
🍗 More creamy chicken recipes:
📺 Watch how to make it
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Tuscan Chicken in Creamy Sun Dried Tomato Sauce
Ingredients
For the Chicken:
- 4 chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour replace with gluten-free flour blend if needed
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- ¼ tsp garlic salt
- 2 tbsp olive oil
For the Sauce:
- 1 tbsp olive oil
- 1 onion peeled and sliced
- 2 cloves garlic peeled and minced
- ½ tsp dried oregano
- 1 tsp paprika
- 160 g (1 cup) sun-dried tomatoes I like the bright red one from the deli counter
- 1 red bell pepper de-seeded and sliced
- 1 tbsp tomato puree paste for US
- 90 ml (1/3 cup) white wine
- 240 ml (1 cup) chicken stock use bouillon for gluten-free
- pinch salt and pepper
- 90 ml (1/3 cup) double (heavy) cream
- 50 g (1/2 cup) parmesan cheese grated
- 90 g (3 packed cups) fresh baby spinach
- 1 tbsp chopped parsley
Instructions
- Preheat the oven to 160C/320F (fan). Trim the chicken breasts to remove any fatty parts.4 chicken breasts
- Whisk the egg lightly in a shallow bowl.1 large egg
- In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika, and garlic salt.3 tbsp plain (all-purpose) flour, 1/4 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp paprika, 1/4 tsp garlic salt
- Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.2 tbsp olive oil
- Dip the chicken breasts in the egg, then dredge in the flour mixture.
- Place the chicken in the pan and fry on both sides until golden.
- Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
- Add the oil to the pan and heat on a medium heat.1 tbsp olive oil
- Add the onion and cook for 3-4 minutes until they start to soften.1 onion
- Add the garlic, oregano, paprika, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.2 cloves garlic, 1/2 tsp dried oregano, 1 tsp paprika, 160 g (1 cup) sun-dried tomatoes, 1 red bell pepper, 1 tbsp tomato puree
- Next pour in the wine and allow to bubble for 2 minutes,90 ml (1/3 cup) white wine
- Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.240 ml (1 cup) chicken stock, pinch salt and pepper
- Add the cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.90 ml (1/3 cup) double (heavy) cream, 50 g (1/2 cup) parmesan cheese, 90 g (3 packed cups) fresh baby spinach
- Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts – it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
- Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or sauteed potatoes.1 tbsp chopped parsley
Video
Notes
Can I make it gluten free?
Yes! Use gluten free plain (all purpose) flour blend for coating the chicken and replace the stock with bouillon or gluten free chicken stock.Can I make it vegetarian?
Yes, try my mushroom version – it’s so tasty!Can I make ahead?
Yes, make the dish, then cool, cover and refrigerate for up to a day. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the spinach and wilt before serving.Will it freeze?
Yes, cook the dish then, cool, cover and freeze. Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream. Add the spinach and wilt before serving.Leftover lunch
I like to cook an extra chicken breast with this dish, then shred/chop the chicken and serve with a salad for lunch the next day. Way tastier than plain chicken.Equipment:
In order to make this Tuscan Chicken recipe you will need:-
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Measuring Spoons
- Garlic Press
- Cheese grater (if you don’t get ready grated Parmesan)
- Couple of small bowls for dredging the chicken
- Whisk
- Measuring Jug
- A frying pan/skillet. I use a cast iron pan in the photos above
- Oven tray/sheet
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in April 2018. Updated in April 2020 with new photos and a video.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Phenomenal! An amazingly tasty and beautiful dish that will remain in the monthly rotation. Perfectly flavored and has a subtle rich texture that makes it a perfect dish for everyone from finicky children to crotchety old people!
I did make some VERY SLIGHT modifications and additions because I had them on hand…
– chopped the onion… only because I’m personally not a fan of the larger onion slices.
– added a monster load of mushrooms after the onions and let them cook down until their water cooked out.
– added a handful of jarred roasted red peppers that were sliced.
– used vegetable stock… because it was all I had.
– sliced the chicken breasts in half (horizontally) so they would cook through and allow me to bypass the time in the oven.
– added a knot of butter at the very end while off the heat to add just a tad more smoother/creamier texture.
I’ve put this recipe down as my top find of 2023. Thanks to Nicky, Google rankings, and the internet 🙂 Keep up the awesome work! You have a new fan/follower…
I used cooked collard greens instead of spinach and chicken bouillon instead of stock. I didn’t have white wine available so I used Marsala wine instead. I forgot the parsley but apparently it didn’t make a difference! Overall turned out great and a big hit for lunch!
This was delicious. I dont like breasts, so I used thighs. Instead of cream, I used cream fraiche, its now my husbands favourite new recipe.
Loved it. Made it twice already!
It is delicious. You must try
My husband and I found this recipe by accident on Youtube and are so glad we did, it was wonderful! Thank you Nicky, this is something I’ll make often, and will try the sauce on pasta and pizza too!
We just finished this dish. Everyone said “this is restaurant quality!” I followed the recipe except I didn’t have any wine so I just used more chicken broth. For the sun-dried tomatoes I used those that come in an 8 oz jar packed in oil. Maybe next time I’ll try it with bagged sun-dried or just use the bottled ones and blot them with a paper towel, etc. Also, manage to have a half cup of white wine too!
I also used the biggest iron skillet and butterflied the chicken breasts.
Amazing dish! So fresh and rich tasting. The leftovers are all mine tomorrow…ok maybe I’ll share. Dee-lish!
excellent meal very tasty
Really tasty recipe enjoyed by us all. Really easy to source ingredients and easy to follow instructions. Just check your chicken before adding it to the sauce as mine needed 10 minutes longer in the oven.
Served with linguine on this occasion.
Nicky that is a super tasty great family recipe. Even though I never cook, I can do it. Just follow your clear instructions, and we all love it! Thank you, from Portugal Adrian