This Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes delivers tender, pan-seared chicken in a garlic-Parmesan cream sauce balanced by tangy tomatoes and a hint of white wine. The method below builds flavor in layers—proper browning, fast fond deglazing, and a controlled simmer—so the sauce reduces to a silky nappe without breaking. It’s a weeknight-friendly stovetop recipe that plates like a restaurant entrée and pairs well with pasta, mashed potatoes, or crusty bread.
Ingredients & Measurements
- Yield: 4 servings
- 4 small boneless, skinless chicken breasts (680–750 g total) or 6 boneless chicken thighs (850 g), patted very dry
- 1¼ tsp fine sea salt, divided
- ¾ tsp freshly ground black pepper, divided
- ½ tsp garlic powder
- ¼ tsp sweet paprika (for color)
- 2 Tbsp all-purpose flour (for light dredge; use GF blend for gluten-free)
- 2 Tbsp extra-virgin olive oil, divided
- 1 Tbsp unsalted butter
- 3–4 garlic cloves, finely minced (about 1 Tbsp)
- ½ tsp crushed red pepper flakes (optional, for gentle heat)
- 120 ml (½ cup) dry white wine or low-sodium chicken stock
- 240 ml (1 cup) low-sodium chicken stock
- 160 ml (⅔ cup) heavy cream (double cream)
- 40 g (½ cup) freshly grated Parmesan cheese
- 60 g (½ cup) oil-packed sun-dried tomatoes, drained and sliced into thin strips
- 85 g (3 packed cups) baby spinach
- 1 tsp Italian seasoning or ½ tsp dried oregano + ½ tsp dried basil
- 1 tsp fresh lemon juice, plus extra wedges for serving
- 1 Tbsp chopped fresh basil or parsley (garnish)
Step-by-Step Instructions
- Prep the chicken for even cooking. If the breasts are thicker than 2 cm (¾ in), slice horizontally to create cutlets or pound between sheets of plastic until even. Pat very dry. Season both sides with 1 tsp salt, ½ tsp pepper, garlic powder, and paprika, then dust lightly with the flour, shaking off excess; a thin dredge helps browning and slightly thickens the sauce later.
- Sear to build fond. Heat a large skillet (30 cm / 12 in) over medium-high until hot, 2 minutes. Add 1 Tbsp olive oil and the butter. When foaming subsides, add chicken in a single layer (work in two batches if needed). Sear 3–4 minutes per side until deep golden and just shy of cooked through (internal temp 68–70°C / 155–160°F). Transfer to a plate and tent loosely; the chicken will finish in the sauce.
- Bloom aromatics without burning. Reduce heat to medium. Add remaining 1 Tbsp olive oil. Stir in garlic and red pepper flakes; cook 30–40 seconds until fragrant, scraping the brown bits (fond) with a wooden spoon. Do not let the garlic darken.
- Deglaze and reduce. Pour in the wine (or ½ cup stock) and scrape to dissolve fond. Simmer 2–3 minutes over medium-high until reduced by about half; the pan should no longer smell boozy and a spoon dragged across the bottom should leave a brief trail.
- Build the cream base. Add 1 cup stock, the heavy cream, Italian seasoning, and remaining ¼ tsp each salt and pepper. Bring to a gentle simmer—small lazy bubbles—then reduce heat to medium-low. Stir in Parmesan gradually until melted and smooth, 30–60 seconds. The sauce should lightly coat the back of a spoon.
- Add tomatoes and wilt the greens. Stir in sun-dried tomato strips and simmer 1 minute to plump. Fold in spinach by handfuls until just wilted, 30–60 seconds. If the sauce thickens more than you like, whisk in 1–3 Tbsp stock to loosen; aim for a pourable but rich consistency.
- Return chicken to finish. Nestle the chicken (and accumulated juices) into the sauce in a single layer. Simmer gently 3–5 minutes, flipping once, until the chicken reaches 74°C / 165°F at the thickest part. Avoid rapid boiling, which can cause the cream to split.
- Balance and garnish. Off the heat, stir in 1 tsp lemon juice to brighten the sauce. Taste and adjust salt or pepper as needed. Sprinkle with chopped basil or parsley.
- Serve hot with a starch to catch the sauce. Plate chicken with a generous spoonful of the Tuscan cream sauce. Pair with 225–300 g (8–10 oz) cooked pasta, creamy polenta, or mashed potatoes, or keep it lighter with roasted vegetables and a side of crusty bread.
- Hold and reheat properly. If making ahead, cool quickly, store airtight with sauce, and refrigerate up to 3 days. Reheat gently in a covered skillet over low until warmed through, adding 2–4 Tbsp stock or cream to restore the sauce’s texture. Avoid microwaving on high; short 30-second bursts with stirring are safer.
Cooking Notes
- Chicken cut choice: Breasts offer a leaner result; thighs are more forgiving and remain juicy with a slightly longer simmer (add 2–3 minutes in Step 7).
- Wine vs. stock: Wine adds acidity and depth, but good low-sodium stock works well; add a splash of lemon at the end to mimic brightness.
- Cream stability: Use heavy cream (36–40% fat); lighter creams can curdle when simmered. Keep the simmer gentle and avoid acid until the end.
- Cheese matters: Finely grated Parmesan melts smoothly; pre-shredded cheeses often contain anti-caking agents that make the sauce grainy.
- Sun-dried tomatoes: Use oil-packed for soft texture and better integration; blot lightly and slice thin for even distribution.
- Spinach swaps: Baby kale or chopped Swiss chard work; simmer 2–3 minutes longer to tenderize. Frozen spinach is fine—thaw, squeeze very dry, and add ⅔ cup packed.
- Gluten-free: Replace the flour dredge with a 1:1 GF flour blend or cornstarch (use 1 Tbsp); ensure stock is gluten-free.
- Dairy-free route: Swap cream for 200 ml unsweetened coconut cream + 40 g cashew cream or a splash of oat cream; finish with 2 Tbsp nutritional yeast instead of Parmesan.
- Make it a pasta dish: Boil 300 g short pasta. Reserve ½ cup pasta water. Slice chicken after Step 8, toss pasta directly in the skillet with ¼–½ cup pasta water to loosen, and serve family-style.
- Add mushrooms (optional): Sauté 225 g (8 oz) sliced cremini in 1 Tbsp oil after Step 2 until browned 5–6 minutes, then proceed; they add savoriness and body.
- Heat level: The ½ tsp chili flakes yields a mild warmth. Reduce to a pinch for kids, or finish with ½ tsp hot chili oil for adults.
Nutrition Facts (per serving)
- Serving size: 1 chicken portion with sauce (¼ of recipe)
- Approximate calories: 480 kcal
- Total fat: 30 g
- Saturated fat: 13 g
- Carbohydrates: 10 g
- Dietary fiber: 2 g
- Total sugars: 3 g
- Protein: 42 g
- Sodium: 760 mg
Conclusion
This Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes relies on solid technique—dry, well-browned chicken, a quick deglaze, and a gentle cream reduction—to deliver a sauce that’s glossy, balanced, and spoon-coating. Use the base method as written for a classic rendition, or adapt with mushrooms, kale, or a pasta toss when you need a complete meal. With precise times, temperatures, and pro-level safeguards, you’ll get consistent, restaurant-quality results any night of the week.Réflexion en cours
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