Creamy Tuscan Chicken with Spinach and Sun-dried Tomatoes

Creamy Tuscan Chicken with Spinach and Sun-dried Tomatoes

You can count me in on any recipe containing sun-dried tomatoes and spinach. This recipe is also GREAT with mushrooms if you happen to be a fan of the fungus! This pan fried chicken and sauce is excellent over pasta, with smashed red potatoes, or rice.


  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 4 small chicken breast fillets
  • 2 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, sliced
  • 1 tsp garlic salt
  • 1/3 cup and 1/2 cup chicken stock, divided
  • fresh baby spinach (as desired)
  • fresh basil leaves, torn (as desired)
  • pasta, smashed potatoes, rice, or other desired side for serving


  1. Heat oil and butter in a large non-stick skillet over high heat until butter is brown and foamy. Season chicken with salt and pepper to taste and add chicken fillets to skillet. Reduce heat to medium-high and cook the chicken approximately 5 minutes on each side until completely cooked through. Remove chicken from pan and cover with foil to keep warm.
  1. Add the garlic to the skillet and cook, stirring continually for 1 minute or until garlic is aromatic. Add sun-dried tomatoes and stir to coat well. Add 1/3 cup of chicken stock and cook for 1 minute until reduced.
  1. Add cream remaining 1/2 cup of stock, and garlic powder to the skillet and stir. Place the chicken back into the skillet for 5 minutes or until the liquid is slightly reduced. Stir in the spinach until just wilted. Season additionally if desired. Add basil leaves and serve with desired side.

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