Chicken breast with sun dried tomato and spinach cream sauce

Creamy Tuscan Chicken Breasts

  • Author: Dan

Creamy Tuscan Chicken Breasts are a restaurant quality meal cooked right at home! Tender, juicy chicken with the most amazing cream sauce! Be sure to serve on a bed of pasta or mashed potatoes to soak up all this delicious white wine cream sauce!

This chicken breast recipe is a perfect make ahead dinner, too. The chicken and cream sauce reheat beautifully right in the microwave!



For The Chicken Breasts:

  • 2 1/2 pounds boneless, skinless chicken breast
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons kosher salt
  • Fresh black pepper to taste
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons paprika
  • 2 tablespoons olive oil
  • 1 pound fresh baby spinach

For The Sauce:

  • 1/2 cup diced onion
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1 tablespoon flour
  • 1/2 cup dry white wine (such as pinot grigio, sauvignon blanc or chardonnay)
  • 2 cups chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • 3 ounces (about 1 cup) sliced sun dried tomatoes, drained of any oil


  1. Preheat the oven to 400 degrees.
  2. Season the chicken breasts on both sides with the basil, salt, pepper, garlic powder and paprika.
  3. Pour the olive oil into a large, 12 inch skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until the chicken is browned. Remove to a plate and cover with foil.
  4. Add the onion to the same skillet and cook for 2-3 minutes until softened. Add the garlic and cook one minute longer, then season with the salt and black pepper. Sprinkle in the flour and stir to combine with the onions and garlic. Slowly pour in the white wine to deglaze the skillet and let the wine reduce for 1 minute. Pour in the chicken broth while whisking, followed by the heavy cream, parmesan cheese and sun dried tomatoes. Bring the sauce back to a simmer and let the sauce cook for 5 minutes to thicken.
  5. Taste the sauce for seasoning and adjust if needed with more salt and pepper.
  6. Place the spinach in the bottom of a 9″ x 13″ baking dish. Place the chicken breasts on top of the spinach and then pour the sauce on top of the chicken, making sure to cover the spinach as much as you can with the sauce.
  7. Cover the dish tightly with foil and cook for 25 minutes. Test to make sure that the chicken is cooked through by using a meat thermometer to register the thickest part of the chicken breast at 160 degrees. Remove the chicken from the oven at 160 degrees and let sit, covered for 5 minutes to rest.
  8. Place the chicken breasts onto a platter (slicing the chicken before serving will make it easier to portion) and then pour the spinach and sauce over the top. Garnish with more parmesan cheese and fresh black pepper if desired.