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.
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!
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Recipe
Creamy Tuscan Chicken with Baby Spinach and Red Pepper
This Creamy Tuscan Chicken with Baby Spinach and Red Pepper is so delicious, so quick, and so easy! A restaurant quality dish, on the table in under 30 minutes. This is one quick weeknight dinner that the whole family will love.
Ingredients
- 1 tablespoon 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 ½ 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 ½ 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.
Notes
- Serve with pasta, rice, or potatoes.
Nutrition
Calories: 417kcalCarbohydrates: 11gProtein: 32gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 132mgSodium: 547mgPotassium: 815mgFiber: 2gSugar: 4gVitamin A: 1902IUVitamin C: 57mgCalcium: 209mgIron: 1mg
Tried this recipe?Let us know how it was!
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Valentina says
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. 🙂
Kelly says
One pan chicken dinners are a life saver! Thanks so much, Valentina!
Healthy World Cuisine says
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!
Kelly says
Thanks so much! They do! In fact, we fight over the sauce. Everyone trying to get their crusty bread in there!
David @ Spiced says
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! 🙂
Kelly says
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 🙂
Greg says
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,
Kelly says
Thank you so much, Greg! That's wonderful to hear. So glad you enjoyed it. You've certainly made my day!
Alida | Simply Delicious says
Oh wow! This is dinner perfection!
Kelly says
Thanks so much, Alida! It's a lovely dinner! Can't wait to have it again!
Kathy @ Beyond the Chicken Coop says
This looks delicious! I especially love the sauce. This would be perfect with some crusty bread and a salad!
Kelly says
An excellent way of eating it! Thanks so much, Kathy!
Ron says
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.
Kelly says
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!
angiesrecipes says
This looks so darn GOOD! Wish I could join you for the lunch 🙂 Love that creamy sauce.
Kelly says
Thanks so much, Angie! I wish you could join as well, it was delicious!
Leanne | Crumb Top Baking says
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!
Kelly says
Take out would be so disappointing in comparison! And you'd miss all the wonderful aromas in the kitchen! Thanks so much, Leanne!
Marissa says
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!
Kelly says
Thanks so much, Marissa! I love tossing it with some hot buttered pasta!
Laura says
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!
Kelly says
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!
Bill says
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.
Kelly says
Thanks so much, Bill! That's so great to hear!
annie@ciaochowbambina says
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!
Kelly says
Thanks so much, Annie! That's so great to hear! I love a good under 30 minute meal!
Mimi says
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!
Kelly says
Thanks so much, Mimi! Slicing in half horizontally works perfectly!
Dawn - Girl Heart Food says
Love all the flavours goin' on here! This and a big hunk of bread to soak up that sauce and I'm set!! YUM!
Kelly says
Ah yes! A big chunk of bread is lovely with the sauce. Thanks so much, Dawn!