This Creamy Tuscan Chicken with Baby Spinach and Red Pepper is so delicious, so quick, and so easy! Sautéed chicken breasts in a garlicky, parmesan cream sauce studded with sundried tomato, red pepper, and baby spinach. A restaurant quality dish, on the table in under 30 minutes. This is one quick weeknight dinner that the whole family will love.
I love quick and easy dishes that are restaurant quality, taste amazing, and are fast and easy to make. The kitchen smells wonderful, I’ve fed my family something healthy and delicious, and my kids think I’m a superstar! Yes, it takes a little more time than grabbing take out. Not much though. But for a 30 minute investment, I’ve nourished my family with healthy, natural ingredients that I control. That’s a very satisfying feeling. Offering your family a home cooked meal is a treasured gift, the memories of which will last a lifetime. With each meal we prepare for our families, we are reinforcing that time honored connection between love, family, food, and nourishment. All in under 30 minutes!
My family loves this Creamy Tuscan Chicken. It’s creamy, delicious, and so full of flavor. Serve it as is for a low carb – keto main dish. Or with your favorite carb – pasta, rice, or mashed potatoes. It’s even great with cauliflower mash.
Chicken breasts are sautéed in a little oil until golden brown and cooked through. I use oil from the jar of sundried tomatoes, it’s so flavorful. I also flatten the chicken breasts with a kitchen mallet to even them out and make them thinner, like cutlets. If they are thick, cut them in half horizontally.
Remove the chicken from the pan, add a little more oil, and sauté some chopped onion until soft. Add the diced red bell peppers and sauté for a few minutes. When the peppers are almost soft, add the sundried tomatoes, garlic, and Italian seasoning and let sauté for one minute. Deglaze the pan with chicken broth, scraping up any browned bits. Add the cream and bring to a simmer. Let it simmer for about 2 minutes, then add the parmesan cheese and cook until melted. Turn off the heat and stir in the baby spinach. Salt and pepper to taste. Return the chicken to the pan and serve.
I’ve snuck lots of colorful veggies in this Tuscan Chicken, but because they’re cut up small and in an amazing cream sauce, the kiddos won’t even notice.
Enjoy! Don’t forget to PIN for later!
Creamy Tuscan Chicken with Baby Spinach and Red Pepper
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 pound chicken breasts (454g)
- 1 medium onion, diced
- 1 red bell pepper, diced
- ½ cup sundried tomatoes in oil, drained (3oz, 85g)
- 4 cloves garlic, finely minced
- ½ teaspoon dried Italian seasoning (or oregano)
- ¾ cup chicken broth (6oz, 170g)
- ¾ cup cream or half and half (6oz, 170g)
- ½ cup parmesan cheese (1.5oz, 43g)
- Big handful of baby spinach leaves, whole or roughly chopped (about 4.4oz, 125g)
- Red pepper flakes, salt, and pepper to taste
Instructions
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add red bell pepper and cook until almost softened.
- Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
- When cheese is melted turn off the heat and stir in baby spinach.
- Salt and pepper to taste
- Return chicken to pan and serve.
You might also like:
Creamy Garlic Parmesan Mushroom Chicken
Lemon Caper Chicken
Love all the flavours goin’ on here! This and a big hunk of bread to soak up that sauce and I’m set!! YUM!
Ah yes! A big chunk of bread is lovely with the sauce. Thanks so much, Dawn!
This is just beautiful. And perfect for this time of year. You know what I do? For some reason I don’t like beating chicken, so I just slice horizontally with a paring knife, sort of, and cut each breast into 2 even slices. I just do it without thinking. But the pan gets more crowded!
Thanks so much, Mimi! Slicing in half horizontally works perfectly!
This is my kind of dish! Do I say that every time I visit your blog? Wow – restaurant quality in under 30 minutes? Incredible! Your photos are making me want to dig right in!! Pinned!
Thanks so much, Annie! That’s so great to hear! I love a good under 30 minute meal!
This looks like one of those dishes where, if you had it at a restaurant, you’d tell your friends they must go and try it! Finest kind. (Love the oil from the tomatoes tip too.) Looks delicious.
Thanks so much, Bill! That’s so great to hear!
This chicken sounds so so great! I love the idea of using the oil from the sun dried tomato jar. I’ll be doing that when I make this dish! Probably later this week! Thanks for the inspiration!
The oil from the sundried tomatoes has so much flavor! I checked the label and it said the oil is a mix of canola and extra virgin olive oil, so why not! Thanks so much, Laura!
Oh my…this looks and sounds amazing! I’ll have to serve it over a little portion of pasta just to soak up all that delicious sauce!
Thanks so much, Marissa! I love tossing it with some hot buttered pasta!
This looks super creamy Kelly! Who would even want take out when they can make this in 30 minutes! And I love that you snuck some veggies in there. My kind of meal!
Take out would be so disappointing in comparison! And you’d miss all the wonderful aromas in the kitchen! Thanks so much, Leanne!
This looks so darn GOOD! Wish I could join you for the lunch 🙂 Love that creamy sauce.
Thanks so much, Angie! I wish you could join as well, it was delicious!
Sorry Keto folks, this Creamy Tuscan Chicken is going to be setting on a plate with some oven roasted rosemary potatoes. The images are great and I, like Bill, thought of a restaurant. When we lived in the US we often had Saturday lunch at Carrabba’s Italian Grill and that was my immediate thought when I viewed this post. It’s now on my “must make” list.
Oh yum! This would be perfect with oven roasted rosemary potatoes. I had a chicken dish similar to this, minus the sundried tomatoes, at Olive Garden some time ago. Thanks so much for your kind words, Ron!
This looks delicious! I especially love the sauce. This would be perfect with some crusty bread and a salad!
An excellent way of eating it! Thanks so much, Kathy!
Oh wow! This is dinner perfection!
Thanks so much, Alida! It’s a lovely dinner! Can’t wait to have it again!
I made this last night for dinner. Being recipe dependent, I occasionally attempt to relieve my wife from the kitchen.
Sometimes I succeed, sometimes I don’t. Last night’s was a HUGE hit with both of us. Absolutely delicious! I used chicken tenders which made pounding/slicing breasts unnecessary. And, I paired it with garlic/parmesan roasted baby red potatoes. Only other thing I would do differently would be to prepare all the chopped items well in advance. (Makes for a neater cooking area). Also, made sure I used real, freshly grated parmesan, and not the stuff you buy in a plastic tub. Makes a big flavor difference. I only had one problem, though…no leftovers. Damn! Thanks so much,
Thank you so much, Greg! That’s wonderful to hear. So glad you enjoyed it. You’ve certainly made my day!
This sounds like an amazing meal, Kelly! I love creamy dishes like this, and I also love all of the layers of flavor here. I’m definitely putting this on the list to make sometime over the holidays! And that’s an excellent tip about cooking the chicken in the oil from the sundried tomatoes. Totally remembering that kitchen hack for when I make this one! 🙂
Thanks so much, David! I’m always keeping my eye on the different layers of flavor in a dish. It’s what makes a dish really stand out 🙂
This is one gorgeous dish! I bet your family licks their plates clean. So much flavor in less than 30 minutes. We are all abut that! Just pinned!
Thanks so much! They do! In fact, we fight over the sauce. Everyone trying to get their crusty bread in there!
This caught my eye. It’s gorgeous and sounds incredibly tasty. I love one pan chicken dinners and am putting this on the list for next week. 🙂
One pan chicken dinners are a life saver! Thanks so much, Valentina!
This recipe was absolutely delicious!! Loved all the flavors. Added a little extra parmesan. Threw it all on top of some mashed potatoes to soak up the sauce – YUM!
Oh that sounds wonderful, Mrs Leflore! So happy that you liked it! Thanks so much!