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Creamy Tuscan Chicken | Easy Chicken Recipe & Dinner Idea

Creamy Tuscan Chicken

Katerina | Diethood
One pot, 30-minute dinner made with juicy seared chicken breasts served in a rich and creamy sauce chock full of sun-dried tomatoes, dried herbs, and fresh spinach.
Servings : 4 servings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

FOR THE CHICKEN BREASTS
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • salt and fresh ground pepper to taste
FOR THE CREAMY TUSCAN SAUCE
  • 1/2 tablespoon butter
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 1 package (6 to 8 ounces) baby spinach
  • 1 1/2 cup heavy cream (you can also use half & half or evaporated milk)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper to taste
  • 1/2 cup grated parmesan cheese
  • chopped fresh parsley for garnish

Instructions
 

FOR THE CHICKEN BREASTS
  • Heat olive oil in a large skillet over medium heat.
  • Season chicken with salt and pepper.
  • Place the chicken in the skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done. Cooking time also depends on the thickness of the chicken breasts; use thinner chicken breasts for faster cooking.
  • Remove chicken from pan and set aside.
FOR THE CREAMY TUSCAN SAUCE
  • Add butter to the pan and melt.
  • Stir in onions and cook for 2 minutes.
  • Stir in garlic and continue to cook for 1 more minute, or until onions are soft.
  • Stir in tomatoes; cook for 1 minute.
  • Stir in spinach and continue to cook until wilted, about 1 to 2 minutes more.
  • Add heavy cream, basil, oregano, rosemary, salt, and pepper; bring to a boil.
  • Mix in parmesan cheese; stir until sauce has thickened.
  • Place chicken back in the pan and cook for 1 minute to heat through.
  • Spoon sauce over the chicken, sprinkle with parsley, and serve.

Notes

HOW TO STORE LEFTOVERS
  • Store in an airtight container and refrigerate within two hours of cooking.
  • Cooked chicken is safe in the fridge for up to 3 days.
  • To prevent cream sauce from curdling, stir well when reheating.
 
WW FREESTYLE POINTS: 14
Those following WW Freestyle Points, use Low Fat Evaporated Milk to reduce the points down to 6 per serving. 

Nutrition

Calories: 465 kcal | Carbohydrates: 9 g | Protein: 31 g | Fat: 33 g | Saturated Fat: 17 g | Cholesterol: 168 mg | Sodium: 393 mg | Potassium: 1000 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1205 IU | Vitamin C: 9.8 mg | Calcium: 218 mg | Iron: 2.2 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: 30 minute dinner, 30 minute meals, chicken breast recipe, chicken dinner, cream sauce, dinner ideas, spinach recipe, sun-dried tomatoes