Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

Ready in 30 minutes | One-Pan Recipe | Chicken Recipe

---

Table of contents:

---

---

How to make Creamy Tuscan Chicken

Ingredients 

• 2 large Chicken breasts (400g/14 oz)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 125g/4.5oz.jar of sun-dried tomatoes, with oil (cut into small strips)
• 1 teaspoon rosemary
• 1 teaspoon sweet paprika
• 1 cup heavy cream
• 100ml (3.5 fl oz.) white cooking wine
• 3 heaped tablespoons of Parmesan cheese, grated
• 1 cup baby spinach
• Freshly chopped parsley, for garnish
• Salt and pepper, to taste

---

Equipment Needed

• 1 large skillet (12 inches/30cm)
• Cooking tongs
• Sharp kitchen knife and cutting board

---

Instructions

Step 1 – Prepare and cook chicken

• Cut the chicken breast into strips lengthways around an inch thick (2.5cm). 
• Season with some salt and cracked black pepper. 
• Heat a splash of oil in a skillet or pan on medium-high heat (we used the oil from the sun-dried tomatoes). 
• Cook chicken for around 4 minutes per side or until golden. Transfer to a plate for use later. 

Step 2 – Prepare the veggies

• In the same pan used to cook the chicken, reduce heat to medium and add the onion. Saute onion for around 5 minutes until golden.
  Add the garlic and continue to cook for 2 minutes.
• Add the sun-dried tomatoes and rosemary and stir through. Cook for a few minutes until fragrant and then add the sweet paprika and mix through. 

Step 3 – Add sauce

• Increase heat to high then add white cooking wine, cook for 3 minutes or until you see around half of the liquid evaporate.
• Reduce heat to a simmer and add around half of the cream and the parmesan cheese. Gently mix the ingredients in the skillet. 
• Add the spinach and the remaining cream and stir into the sauce. 
• Add chicken pieces around the pan and submerge into the sauce. Gently simmer for 5 minutes. 

Step 4 – Serve

• Serve straight from the skillet or pan with some steamed white rice or mashed potato. 
• Garnish with a dash of paprika on top and some fresh chopped parsley. 

---

Cooking Tips:

• The sauce should thicken as it cooks, but if you prefer a thicker sauce, add more parmesan cheese.
• Storage: Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

---

---

Ingredients and Substitutions

Chicken 

We used large chicken breasts that were cut into 1-inch strips. Cutting the meat into strips allows it to cook faster and more evenly in the pan. We cook it for around 5 minutes per side or just until it becomes golden. The breast meat will continue to cook once it is simmered in the sauce. 

Chicken breast meat is boneless and is typically served skinless making it a healthy choice for this recipe. If you prefer dark chicken meat, chicken thighs will also work well. Use boneless and skinless chicken thighs and cut them into 1-inch (2.5cm) strips so they cook evenly in the pan or skillet. 

Check your chicken is cooked through, it should reach an internal temperature of 165°F/74°C

Parmesan Cheese

Parmesan cheese, known in Italy as Parmigiano-Reggiano, has a rich history in Italian cuisine dating back many centuries. Parmigiano-Reggiano is named after the regions where it is produced: Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua in northern Italy. 

The traditional methods of making Parmigiano-Reggiano have remained largely unchanged over the centuries. It involves using raw cow’s milk, which is partially skimmed. The milk is then curdled using rennet, heated, and formed into large wheels. These wheels are aged for a minimum of 12 months, and often much longer, to develop the cheese’s characteristic flavor and texture.

The Parmigiano-Reggiano cheese must be produced in these areas to be legally recognized as Parmigiano-Reggiano (Protected Designation of Origin (PDO) status by the European Union).

While most Western palettes will know parmesan as the cheese they serve on top of pasta, parmesan is also a traditional ingredient for thickening sauces. Fun fact: Authentic Parmigiano Reggiano is considered one of the most counterfeited cheeses in the world, so be sure to check the label before purchasing. 

Cream

We used heavy cream (called “double cream.” in the UK). Heavy cream has a high butterfat content, usually around 48% It is rich and thick, making it suitable for whipping, cooking, and adding creaminess to dishes. 

When adding the cream to the dish, remove it from the heat for a minute or two to reduce the temperature, then add the cream slowly. This will stop it from spitting and reduces the chance of burning the cream. 

Once the cream is added, keep the temperature to a simmer. 

Sun-Dried Tomatoes 

Available from most decent supermarkets, sun-dried tomatoes are usually preserved in oil (olive oil or sunflower oil) and herbs. They are sweet, and tangy, and can pack a flavorful punch if consumed on their own. 

Sun-dried tomatoes are part of typical Tuscan cookery and are most commonly used to brighten pasta or used in tomato sauces to add a layer of richness. They also work very well in creamy sauces and the tang is an excellent accompaniment. 

Check to make sure the sun-dried tomatoes are preserved in olive oil (rather than sunflower oil) and use the rich flavored olive oil for cooking the chicken pieces. 

Garlic and Onion

Two staple ingredients in Tuscan cookery are garlic and onion. We used 4 cloved of loosely chopped garlic (you could use minced garlic if you prefer), and one small onion, halved and then sliced fine. This helps layer flavors and build a rich sauce. 

Rosemary and Sweet Paprika

The classic herb used in many Tuscan recipes is rosemary. A combination of Italian herbs is rosemary, oregano, and Thyme. For this recipe, we opted to use just rosemary and add some extra flavor (and color) with adding sweet paprika. 

While sweet paprika is not typically found in Tuscan or Italian cuisine, it works particularly well with this creamy Tuscan chicken recipe. 

Not a fan of rosemary? Substitute it with thyme, or oregano in equal measure. 

Spinach

Spinach is not typically a traditional ingredient in classic Tuscan chicken recipes. Traditional Tuscan cuisine focuses on simple, rustic ingredients like garlic, olive oil, tomatoes, herbs, and sometimes beans. However, modern adaptations of Tuscan chicken often include spinach, particularly in recipes that aim to create a creamy, rich dish.

We love spinach in this dish, it is healthy and adds a splash of color to the dish. We use a packed cup worth of fresh spinach which wilts down quickly when placed on top of the sauce. Alternatively, frozen spinach can be used. Just be sure to thaw it and squeeze out the excess liquid before adding it to the dish.

---

Tuscan Chicken Nutrition Facts

Deliciously rich and very creamy, this recipe has all the things we tend to love, however, all that cream comes at a cost and it is worth mentioning that this recipe (while using fresh ingredients) has a higher-than-usual content of fats and saturated fats. 

Based on a 250-gram (9 oz.) serving, this recipe contains half (50%) of your daily recommended intake (DVI) or saturated fats, and almost half (42%) DVI of cholesterol. It is also high in sodium (salt) so treat this meal as a special treat that should not be consumed every day. 

Take a look at the Nutrition facts sheet for more detailed information:

Nutrition Fact Sheet

Serving size: 250g
Servings: 4
Amount per serving
Calories	390
% Daily Value*
Total Fat 18.6g	24%
Saturated Fat 9.9g	50%
Cholesterol 127mg	42%
Sodium 812mg	35%
Total Carbohydrate 16.4g	6%
Dietary Fiber 3.3g	12%
Total Sugars 8.7g
Protein 36g
Vitamin D 16mcg	78%
Calcium 177mg	14%
Iron 4mg	20%
Potassium 1076mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

More Mediterranean Chicken Recipes:

• Healthy Mediterranean Chicken in a Tangy Lemon, Oil, and Herb Marinade
• Baked Mediterranean Chicken Thighs
• Pan-fried Greek Chicken Souvlaki With Creamy Tzatziki Sauce
• Za’atar Chicken with Leek, Artichoke Hearts, and Kalamata Olives
• One-pan Greek Chicken thighs with roast veg
• Mediterranean Chicken Meatballs with Couscous and a Tangy Greek Yogurt Dressing

---

---