Back to Mediterranean / Comfort Food Recipes

Creamy Tuscan Chicken with Sundried Tomatoes & Spinach Recipe

35m

Creamy Tuscan Chicken with Sundried Tomatoes & Spinach Recipe

Author:

ornelle.eats

TikTok

Creamy Tuscan Chicken with Sundried Tomatoes & Spinach Recipe

Name: Creamy Tuscan Chicken with Sundried Tomatoes & Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean / Comfort Food
Ingredients: 2 pieces Chicken Breasts; to season Salt; to season Black Pepper; as needed Neutral Oil (for cooking); 1 large, thinly sliced Red Onion; 2 cloves, minced Garlic; 1/3 cup, chopped Sundried Tomatoes; 2 tsp Dried Thyme; 2 tsp Dried Oregano; 400 mL can Coconut Milk; 1/2 cup Chicken Stock; 2 handfuls Spinach; 1/2 cup Parmesan Cheese; to taste Chilli Flakes

This easy and delicious creamy Tuscan chicken recipe is packed with flavor, featuring tender chicken breasts seasoned with salt and pepper. It comes with a rich sauce made from sautéed red onion, minced garlic, chopped sundried tomatoes, dried thyme, oregano, a can of coconut milk, and chicken stock, finished with fresh spinach and Parmesan cheese. Ready in under 35 minutes for a perfect weeknight meal.

#Chicken

#Creamy

#One-Pan

#Quick Dinner

#Weeknight Meal

#Sundried Tomatoes

#Spinach

Perfectly seared chicken breast

Recipe Information

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Easy

Mediterranean / Comfort Food

English

Nutrition (per serving)

450

Calories

45g

Protein

15g

Carbs

25g

Fat

Sautéing aromatic vegetables

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Creamy sauce simmering with spinach

Instructions

0/8 completed

1
Heat neutral oil in a large pan over medium-high heat.
Preview
1m
Preview
Heat neutral oil in a large pan over medium-high heat.
1m
Ensure the pan is hot before adding chicken for a good sear.
2
Season chicken breasts generously with salt and pepper. Cook for 4-6 minutes on each side until golden brown and cooked through, depending on thickness.
Preview
10m
Preview
Season chicken breasts generously with salt and pepper. Cook for 4-6 minutes on each side until golden brown and cooked through, depending on thickness.
10m
Don't overcrowd the pan; cook in batches if necessary.

3
Remove cooked chicken from the pan and set aside on a plate. It will be added back later to finish cooking in the sauce.
Preview
1m
Preview
Remove cooked chicken from the pan and set aside on a plate. It will be added back later to finish cooking in the sauce.
1m
Cover the chicken loosely with foil to keep it warm.
4
Add the thinly sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent.
Preview
5m
Preview
Add the thinly sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent.
5m
Scrape up any browned bits from the bottom of the pan as you sauté the onion.
5
Stir in the minced garlic, chopped sundried tomatoes, dried thyme, and dried oregano. Cook for another minute until fragrant.
Preview
2m
Preview
Stir in the minced garlic, chopped sundried tomatoes, dried thyme, and dried oregano. Cook for another minute until fragrant.
2m
Be careful not to burn the garlic; it cooks quickly.

6
Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any remaining bits from the bottom of the pan.
Preview
1m
Preview
Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any remaining bits from the bottom of the pan.
1m
Using full-fat coconut milk will result in a richer, creamier sauce.
7
Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. The spinach will reduce significantly in volume.
Preview
5m
Preview
Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. The spinach will reduce significantly in volume.
5m
Add spinach in batches if your pan is too full.
8
Stir in the Parmesan cheese and chili flakes (if using). Return the cooked chicken breasts to the pan and let them simmer in the sauce for a few minutes to heat through and absorb flavors. Serve immediately.
Preview
2m
Preview
Stir in the Parmesan cheese and chili flakes (if using). Return the cooked chicken breasts to the pan and let them simmer in the sauce for a few minutes to heat through and absorb flavors. Serve immediately.
2m
Taste the sauce and adjust seasonings as needed before serving.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

🍽️More Recipes

260m

Slow-Cooked Lamb Leg Fiesta: Easy & Delicious Family Recipe

35m

Creamy Tuscan Chicken with Sundried Tomatoes & Spinach Recipe

60m

Easy Roasted Tomato & Pumpkin Cream Soup with Chicken Recipe

Creamy Tuscan Chicken with Sundried Tomatoes & Spinach Recipe

Recipe Information

Ingredients

Chicken Breasts

Salt

Black Pepper

Neutral Oil(for cooking)

Red Onion

Garlic

Sundried Tomatoes

Dried Thyme

Dried Oregano

Coconut Milk

Chicken Stock

Spinach

Parmesan Cheese

Chilli Flakes

Servings: 4

Instructions

Heat neutral oil in a large pan over medium-high heat.Preview1mPreviewHeat neutral oil in a large pan over medium-high heat.1m

Remove cooked chicken from the pan and set aside on a plate. It will be added back later to finish cooking in the sauce.Preview1mPreviewRemove cooked chicken from the pan and set aside on a plate. It will be added back later to finish cooking in the sauce.1m

Add the thinly sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent.Preview5mPreviewAdd the thinly sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent.5m

Stir in the minced garlic, chopped sundried tomatoes, dried thyme, and dried oregano. Cook for another minute until fragrant.Preview2mPreviewStir in the minced garlic, chopped sundried tomatoes, dried thyme, and dried oregano. Cook for another minute until fragrant.2m

Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any remaining bits from the bottom of the pan.Preview1mPreviewPour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any remaining bits from the bottom of the pan.1m

Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. The spinach will reduce significantly in volume.Preview5mPreviewAdd the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. The spinach will reduce significantly in volume.5m

🍽️More Recipes

Neutral Oil
(for cooking)

Heat neutral oil in a large pan over medium-high heat.
Preview
1m
Preview
Heat neutral oil in a large pan over medium-high heat.
1m

Remove cooked chicken from the pan and set aside on a plate. It will be added back later to finish cooking in the sauce.
Preview
1m
Preview
Remove cooked chicken from the pan and set aside on a plate. It will be added back later to finish cooking in the sauce.
1m

Add the thinly sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent.
Preview
5m
Preview
Add the thinly sliced red onion to the same pan and sauté for 3-5 minutes until softened and translucent.
5m

Stir in the minced garlic, chopped sundried tomatoes, dried thyme, and dried oregano. Cook for another minute until fragrant.
Preview
2m
Preview
Stir in the minced garlic, chopped sundried tomatoes, dried thyme, and dried oregano. Cook for another minute until fragrant.
2m

Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any remaining bits from the bottom of the pan.
Preview
1m
Preview
Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any remaining bits from the bottom of the pan.
1m

Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. The spinach will reduce significantly in volume.
Preview
5m
Preview
Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. The spinach will reduce significantly in volume.
5m