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Creamy Tuscan Chicken with Baby Spinach and Red Pepper


  • 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


  1. 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.
  2. Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
  3. When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
  4. Add remaining tablespoon oil to pan. Add onions and cook until softened.
  5. Add red bell pepper and cook until almost softened.
  6. Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
  7. Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
  8. Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
  9. When cheese is melted turn off the heat and stir in baby spinach.
  10. Salt and pepper to taste
  11. Return chicken to pan and serve.
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