Creamy Tuscan Chicken Recipe – Easy Sun-Dried Tomato Dinner for Two

Picture this: a skillet bubbling away, sending up the most intoxicating aroma of garlic, sun-dried tomatoes, and velvety cream. The chicken is golden, the sauce is lush, and the colors—rosy tomatoes, vibrant spinach, flecks of herbs—are simply gorgeous. You know, the kind of meal that makes you pause, breathe in deep, and maybe close your eyes for a second because it just smells so darn good.

The first time I made Creamy Tuscan Chicken with Sun-Dried Tomatoes, it was a chilly Friday night, and I wanted something that felt special without spending all night in the kitchen. I still remember standing at the stove, spoon in hand, sneaking a taste of the sauce (and then another, for good measure). It was the kind of moment that makes you grin and realize—yep, this one’s a keeper.

This dish has a bit of that “old-world charm meets busy weeknight” magic. I grew up with a grandma who believed in the power of cream sauces, and honestly, I wish I’d had this recipe tucked up my sleeve years ago. My family can’t resist sneaking saucy bites straight from the pan—sometimes I have to shoo them away just to get dinner plated. That’s how irresistible this Creamy Tuscan Chicken is. It’s become a go-to for date nights, birthdays, and those “just because” evenings when you want to treat yourself (or someone you love) to something a little luxurious.

And here’s the best part: it’s dangerously easy. No fancy techniques, just honest ingredients working together. Whether you’re brightening up your Pinterest board or setting the scene for a cozy dinner for two, this meal brings the wow factor with every bite. I’ve tested it more times than I can count (in the name of research, of course), and it’s now a staple for both family gatherings and impromptu celebrations. If you’re craving something that feels like a warm hug in a skillet, you’re going to want to bookmark this Creamy Tuscan Chicken recipe.

Why You’ll Love This Creamy Tuscan Chicken Recipe

After years of recipe testing (and plenty of taste-testing by my ever-honest crew), I can tell you—this Creamy Tuscan Chicken with Sun-Dried Tomatoes stands out in a sea of chicken dinners. Whether you’re new to cooking or a seasoned home chef, there’s so much to love about this recipe.

• Quick & Easy: You can have this on the table in under 35 minutes. Perfect for those busy nights when takeout is tempting, but you want something homemade.
• Simple Ingredients: No need for specialty shopping. Most of the ingredients are probably in your pantry or fridge right now.
• Perfect for Date Night or Entertaining: It’s elegant enough to impress, but not so fussy that you’re stuck in the kitchen. I’ve served this at anniversaries and low-key dinner parties, and it always gets rave reviews.
• Crowd-Pleaser: Creamy, savory, with pops of sweet-tart sun-dried tomatoes? Even picky eaters can’t resist. (My kids actually ask for “the fancy chicken” now!)
• Unbelievably Delicious: The combination of garlic, parmesan, and cream creates a sauce you’ll want to mop up with every last bit of bread. It’s comfort food, but with a little Italian flair.

What makes this Creamy Tuscan Chicken recipe different from the rest? First, I use a quick sear on the chicken to lock in the juices, then simmer everything together so the flavors meld perfectly. The sun-dried tomatoes (packed in oil for maximum flavor) add a tangy punch that balances the richness of the cream. A handful of fresh spinach at the end brings a pop of color and a little something green—because, hey, we all need our veggies.

This isn’t just another “chicken in cream sauce.” It’s the kind you think about all day, the one you make for special occasions—or just because you want something extra cozy. It’s comfort food with a twist: lighter than Alfredo, but just as satisfying. Whether you’re sharing it with someone special or treating yourself, Creamy Tuscan Chicken is guaranteed to turn an ordinary night into a memorable one.

What Ingredients You Will Need

This Creamy Tuscan Chicken recipe keeps things simple but packs a punch of flavor. Here’s what you’ll need to create that signature taste and texture—no complicated shopping list, just real ingredients that come together beautifully.

• For the Chicken:
  • 2 boneless, skinless chicken breasts (about 1 pound/450g total, pounded to even thickness)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly cracked if you have it)
  • 1/4 cup (30g) all-purpose flour (for dredging; use gluten-free flour if needed)
• For Searing & Sauce Base:
  • 2 tablespoons olive oil (I like using oil from the sun-dried tomato jar for extra flavor)
  • 2 tablespoons unsalted butter (adds richness and helps brown the chicken)
  • 3 cloves garlic, minced (the more, the merrier!)
• For the Creamy Sauce:
  • 1 cup (240ml) heavy cream (or half-and-half if you want to lighten it up)
  • 1/2 cup (120ml) low-sodium chicken broth (adds depth and stretches the sauce)
  • 2/3 cup (80g) grated parmesan cheese (I recommend freshly grated for the best melt—use a microplane if you have one!)
• For the “Tuscan” Flair:
  • 1/2 cup (50g) sun-dried tomatoes, drained and sliced (packed in oil, not dry; look for brands like California Sun Dry or Bella Sun Luci)
  • 1 teaspoon Italian seasoning (or blend of dried basil, oregano, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 2 cups (60g) fresh baby spinach (roughly chopped; can swap for kale or arugula if you’re feeling adventurous)
  • Fresh basil or parsley, for garnish
• Optional Add-Ins & Substitutions:
  • For a dairy-free version: use coconut cream and a vegan parmesan (the flavor is a little different, but still delicious!)
  • For more veggies: toss in sliced mushrooms or artichoke hearts with the sun-dried tomatoes
  • If you’re out of chicken breasts: chicken thighs work great—just adjust the cooking time

Trust me, these ingredients are pantry-friendly and easy to swap around. I’ve used leftover rotisserie chicken in a pinch and even thrown in a handful of cherry tomatoes when I ran low on sun-dried. The beauty of this recipe is its forgiving nature—just grab your favorites and make it your own!

Equipment Needed

Good news: you don’t need a chef’s kitchen to whip up this Creamy Tuscan Chicken with Sun-Dried Tomatoes. Here’s what I use (and a few smart swaps if you’re working with a basic setup):

• Large Skillet or Sauté Pan (10-12 inch): I love my trusty cast iron for a golden sear, but any heavy-bottomed pan (stainless or nonstick) works well. If using nonstick, just watch the heat to avoid scorching the sauce.
• Tongs: For flipping the chicken easily and safely. A spatula works in a pinch, but tongs make things tidier.
• Measuring Cups & Spoons: For accuracy, especially with the cream and broth. (Honestly, I eyeball the parmesan sometimes, but that’s between us.)
• Wooden Spoon or Silicone Spatula: For stirring the sauce and scraping up those golden bits from the pan—hello, flavor!
• Small Plate or Tray: To rest the chicken while you build the sauce.
• Knife & Cutting Board: For slicing sun-dried tomatoes and mincing garlic.

If you don’t have a cast iron pan, don’t worry—just make sure your skillet has a lid (or improvise with foil) to keep everything warm. I’ve even made this in an electric skillet at a friend’s house, and it turned out just fine! For easy cleanup, soak the pan right after serving (that cheesy sauce can get sticky). And if you love creamy recipes, a silicone whisk is handy for lump-free sauce every time.

How to Make Creamy Tuscan Chicken with Sun-Dried Tomatoes

1. Prep the Chicken:
   Pat 2 chicken breasts (about 1 lb/450g) dry with paper towels. Place between two sheets of parchment or plastic wrap and pound to an even 1/2-inch (1.3cm) thickness. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Dredge lightly in 1/4 cup (30g) flour, tapping off excess.
   Tip: Even thickness means even cooking—no dry edges!
2. Sear the Chicken:
   Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. When the butter foams, add the chicken. Sear 4-5 minutes per side until deeply golden and just cooked through (internal temp 165°F/74°C). Transfer to a plate and tent with foil.
   Warning: Don’t overcrowd—if your pan’s small, do this in batches.
3. Sauté Aromatics:
   Reduce heat to medium. Add 3 cloves minced garlic and 1/2 cup (50g) sliced sun-dried tomatoes. Stir for 1 minute until fragrant (don’t let the garlic brown—it’ll get bitter).
   Note: The oil from the tomatoes adds flavor, so don’t skimp!
4. Build the Creamy Sauce:
   Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth. Add 1 tsp Italian seasoning and 1/2 tsp crushed red pepper flakes (if using). Bring to a gentle simmer, scraping up any browned bits. Whisk in 2/3 cup (80g) grated parmesan until melted and smooth.
   Sensory Cue: The sauce should look glossy and coat the back of a spoon.
5. Add Greens:
   Stir in 2 cups (60g) fresh spinach. Simmer until wilted, about 1-2 minutes.
   Tip: If using kale or arugula, add a minute or two extra to soften.
6. Return Chicken & Simmer:
   Nestle the chicken back into the sauce. Spoon sauce over the top. Simmer uncovered for 2-3 minutes, just until heated through and flavors meld.
   Watch Out: Don’t overcook here—the chicken can dry out. If the sauce gets too thick, add a splash more broth.
7. Finish & Serve:
   Sprinkle with chopped fresh basil or parsley. Serve hot, with extra sauce spooned over each breast.
   Personal Tip: I like to serve with crusty bread or over pasta to soak up all that creamy goodness.

If your sauce looks “broken” (oil separating from cream), just whisk in a tablespoon of cold cream or broth off heat. It comes back together—promise! And if you’re short on time, prep the chicken and sun-dried tomatoes ahead; the rest comes together in a flash.

Cooking Tips & Techniques for Creamy Tuscan Chicken

After many rounds of testing (and a couple of “oops, that’s burnt” moments), here are my favorite tips for nailing Creamy Tuscan Chicken with Sun-Dried Tomatoes every single time:

• Sear, Don’t Steam: Get your pan hot before adding the chicken. The sizzle should be immediate. If you crowd the pan, the chicken will steam instead of brown. Work in batches if needed.
• Don’t Rush the Sauce: Let the cream and cheese come together over gentle heat. If you crank it up, the sauce might curdle or break. Low and slow is your friend here.
• Use the Sun-Dried Tomato Oil: Adding a spoonful of oil from the tomato jar to your pan gives the sauce a boost of savory, sun-kissed flavor. Trust me, it’s worth it.
• Fresh Parmesan Melts Better: Pre-grated cheese sometimes has anti-caking agents that make the sauce grainy. Grate your own if you can—it melts silkier.
• Multitasking: While the chicken cooks, prep your garlic, tomatoes, and greens. By the time you’re done, everything’s ready to toss in. Makes you look like a kitchen wizard!
• If You Oversalt: Add a splash of cream or a handful of spinach to mellow it out. I’ve done this more than once (no shame—just fix and move on).
• Consistency: For a thicker sauce, simmer a minute or two longer; for thinner, just add a splash of broth or milk. The sauce continues to thicken as it cools, so don’t panic if it seems a tad runny in the pan.
• Leftover Magic: If you have leftovers, gently reheat with a splash of broth or cream to bring the sauce back to life. The flavor deepens overnight—so good!

And one last lesson learned the hard way: always taste as you go! Sometimes a squeeze of lemon at the end really wakes everything up. Don’t be afraid to make it your own.

Variations & Adaptations

This Creamy Tuscan Chicken recipe is made for riffing. Here are some of my favorite twists and swaps for different diets, seasons, and moods:

• Keto & Low-Carb: Skip the flour dredge and sub in almond flour or just sear the chicken as-is. Use unsweetened coconut cream instead of dairy if you want a lower-carb, dairy-free option.
• Vegetarian: Swap chicken for thick slices of portobello mushrooms, tofu, or even cauliflower steaks. Sear as you would the chicken, then follow the sauce steps.
• Seasonal Veggies: In the summer, I add a handful of cherry tomatoes or zucchini slices with the sun-dried tomatoes. In winter, stir in chopped kale or roasted red peppers.
• Spicy Variation: Double the crushed red pepper flakes and add a pinch of smoked paprika for a little kick. My husband loves this version with a squeeze of lemon at the end.
• Allergen Swaps: For dairy-free, use coconut cream and a vegan parmesan. For gluten-free, use a rice or potato flour for dredging (or skip it!).
• One-Pan Pasta: Add cooked penne or fettuccine directly to the sauce and toss with extra cream and parmesan. One less dish, more comfort in every bite.

Personally, I love tossing in a handful of artichoke hearts and capers for a briny, Mediterranean twist. The beauty is, you can customize this recipe to fit your pantry, preferences, or the veggie drawer that needs cleaning out. Make it yours!

Serving & Storage Suggestions

This Creamy Tuscan Chicken is best served hot, straight from the skillet. I love to spoon extra sauce over the chicken (and if you’re like me, mop up the leftovers with crusty bread).

• Serving Ideas:
  • Serve over buttered noodles, creamy polenta, or fluffy mashed potatoes for a hearty meal.
  • Pair with a crisp green salad and a glass of chilled white wine—perfection for date night!
  • For a low-carb option, try zucchini noodles or steamed broccoli on the side.
• Presentation Tips:
  • Garnish with fresh basil or parsley for a pop of color.
  • Use a wide, shallow bowl for dramatic effect (and to show off that dreamy sauce).
• Storage:
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For freezing, slice the chicken and freeze in sauce for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating:
  • Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid the microwave if you can—it can “split” the sauce, but a low-power setting with a cover works in a pinch.
• Flavor Over Time:
  • The sauce gets even better after a night in the fridge. I sometimes make it ahead for meal prep or company—just reheat slowly before serving.

Trust me, it’s just as good (maybe better!) the next day. I’ve used leftovers as a pasta topper and even tucked cold slices into wraps for lunch. Nothing goes to waste!

Nutritional Information & Benefits

Here’s a quick look at what’s inside a serving (rough estimate for one chicken breast with sauce):

• Calories: ~520 kcal
• Protein: 35g
• Carbs: 10g (lower if you skip the flour or serve with veggies)
• Fat: 35g (mostly from cream and olive oil)
• Fiber: 2g (thanks to spinach and tomatoes)

Chicken is a lean, high-protein choice that keeps you full and satisfied. The spinach and sun-dried tomatoes bring antioxidants, vitamins, and that gorgeous color. If you’re gluten-free, just skip the flour or use a substitute—no worries. For dairy-free folks, coconut cream works (it’s a little different, but still rich and delicious). Allergens to watch: dairy, possible gluten (flour), and if you use nut-based alternatives, keep that in mind for guests.

From a wellness perspective, I love that this dish balances indulgence (creamy sauce!) with real-food ingredients. It’s proof you can make an elegant, nutritious meal at home—no restaurant required.

Conclusion

If you’re searching for a dinner that’s easy enough for a weeknight but fancy enough for Saturday date night, this Creamy Tuscan Chicken with Sun-Dried Tomatoes is your answer. It brings together bold flavors, dreamy textures, and a whole lot of “wow” with every bite.

Don’t be afraid to make it your own—add more veggies, spice it up, or swap in your favorite protein. That’s what makes home cooking fun! For me, this recipe is pure comfort with a little Italian sunshine. I love making it for my family and friends (and, honestly, for myself on those long days). It’s one of those dishes you’ll crave again and again.

Give it a try, share your twists in the comments, and let me know how it turns out. Pin it, share it, make it yours—because everyone deserves a little creamy chicken magic in their week. Happy cooking!

FAQs about Creamy Tuscan Chicken with Sun-Dried Tomatoes

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great. Just adjust the cooking time—they may need a few extra minutes to cook through fully.

What can I substitute for heavy cream?

You can use half-and-half for a lighter sauce, or coconut cream for a dairy-free version. The sauce will be a little less rich but still delicious.

Can I make this recipe ahead of time?

Yes! Make the chicken and sauce, cool, and store in the fridge. Gently reheat on the stove with a splash of broth or cream before serving.

Are sun-dried tomatoes packed in oil or dry?

For this recipe, use sun-dried tomatoes packed in oil—they’re softer and more flavorful. Drain well and slice before adding to the skillet.

How do I keep the sauce from breaking or curdling?

Keep the heat medium to low when adding cream and cheese, and don’t let it boil hard. If the sauce looks separated, whisk in a tablespoon of cold cream or broth off heat to bring it back together.

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