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.
Family favourite. Enjoyable to cook. Great with the homemade garlic bread…and away you go!
Delicious is an understatement! Me and my family of 5 loved loved loved!! Will make again!
Superb taste and very easy to make.
I do enjoy making your recipes, they not too complicated, don’t involve unusual ingredients (I’ve usually got most of the them) and are easy to follow. And please keep making your videos. Seeing the process and the food colours at every stage is a real help when cooking a dish for the first time.
Really lush taste – will be making again!
I’ve made this meal twice and we absolutely love it!
Thank you for being a real cook and for not trying to be a social media star.
You’re cute as a button and get right down to the recipe without all the blah, blah, blah.
Love you, love your recipes.
This was a dish my husband saw off of your YouTube channel and wanted me to make. I made it last night and it was very good. We felt it needed something to enhance the flavors… so we added a bit of sugar and a splash of vinegar. I also think it could be tasty with a kick of spice so next time I may add some Calabrian chili to give it some heat. Over all it was a great autumn dish and we really enjoyed it.
I really appreciate your step by step videos and the visual ingredients you post… really brings it all together when prepping to make this dish. We are now following you and will make more of your recipes. Thank you!
This recipe was very good! The only thing I changed was the chicken breast. I cooked it with chicken tenders cut into thirds. My husband really enjoyed all the flavors. I’m trying to get him to eat more chicken and less steak, and he would definitely eat this again. I served it over basmati rice. Thank you for this recipe!
This recipe is by far incredible. Helped me to look like a great cook, the dish impressed many, even myself. Came out soooooooo delicious!
Simple to make and absolutely delicious. My entire family (including a 12 year old and two toddlers) really enjoy this dinner. Thank you!
Hi Nicki, I made this recipe for the first time. However I had no red bell pepper so used green, and my paprika was the hot variety so used less. Also had no spinach or garlic salt;. Alsosun dried tomatoes are difficult here but I used Extract of tomato which is a basic here for many dishes. However, it was so delicious I have shared it with many friends across the world. I will certainly plan to make it again for the whole family, and get the missing ingredients. I love to cook and give my extended Brasilian family a taste of something different. Many thanks for your recipes.