Name: Creamy Tuscan Chicken with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 1 large egg; 3 tbsp plain (all-purpose) flour (replace with gluten-free flour blend if needed); 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp paprika; 1/4 tsp garlic salt; 2 tbsp olive oil; 1 tbsp olive oil; 1 onion (peeled and sliced); 2 cloves garlic (peeled and minced); 1 tsp paprika; 160 g (1 cup) sun-dried tomatoes (I like the bright red one from the deli counter); 1 red bell pepper (de-seeded and sliced); 1 tbsp tomato puree (paste for US); 90 ml (1/3 cup) white wine; 240 ml (1 cup) chicken stock (use bouillon for gluten-free); pinch salt and pepper; 90 ml (1/3 cup) double (heavy) cream; 50 g (1/2 cup) parmesan cheese (grated); 90 g (3 packed cups) fresh baby spinach; 1 tbsp chopped parsley

Method

14 steps

Preheat oven to 160°C (320°F). Whisk a large egg in a shallow bowl.
Mix together 3 tbsp plain all-purpose flour, 1/4 tsp salt, 1/4 tsp garlic salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp dried paprika.
Dip chicken breasts in the egg, then dredge in the flour mixture.
Heat 2 tbsp olive oil in a large frying pan over medium-high heat.
Cook chicken breasts until golden on both sides, then remove and place on a tray.
Bake in the oven for 10 minutes to finish cooking.
In the same pan, heat 1 tbsp olive oil over medium-high heat.
Add sliced onion and cook for 3-4 minutes until softened.
Add minced garlic, 1/2 tsp dried oregano, 1 tsp paprika, sun-dried tomatoes, sliced red bell pepper, and 1 tbsp tomato puree; cook for 2 minutes.
Pour in 90 ml white wine and bubble for 2 minutes.
Add 240 ml chicken stock and a pinch of salt and pepper; bring to a boil and simmer for 5 minutes.
Stir in 90 ml heavy cream, 50 g grated parmesan, and 90 g baby spinach; cook until spinach wilts.
Add cooked chicken to the sauce and cook for another 2 minutes.
Top with chopped parsley and serve.

Recipe notes

Helpful tips

Ensure chicken is cooked through and not pink in the middle before adding to the sauce.
Use fresh sun-dried tomatoes for the best flavor.
You can serve this dish with pasta, potatoes, or bread for dipping.
Add spinach at the end to keep its vibrant color and texture.

Equipment

oven
large frying pan
bowl for whisking egg
shallow bowl for flour mixture
tray for baking

Storage

Store in an airtight container in the refrigerator.

Recipe inspiration

Inspired by Kitchen Sanctuary

Watch video

Estimated nutrition

Per serving: 650 calories

Fat: 33 g · Carbs: 34 g · Protein: 54 g

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Creamy Tuscan Chicken with Sun-Dried Tomatoes

Ingredients