This creamy Tuscan-style chicken combines thin chicken fillets, sun-dried tomatoes, spinach and a garlic cream sauce in one pan. The name describes the familiar sauce style; it is not a claim that this is a traditional Tuscan recipe.
Ingredients for 4 servings
- 600 g boneless chicken breast, cut into 4 even, thin fillets
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 60 g drained sun-dried tomatoes, sliced
- 150 ml low-salt chicken stock
- 200 ml cooking cream
- 150 g spinach, washed
- 25 g grated Parmesan, optional
- Black pepper and salt to taste
Use a wide frying pan, approximately 28 cm, with a lid and a food thermometer. Allow roughly 35 minutes; thickness and stove output affect cooking time.
Method
- Pat the chicken dry with disposable kitchen paper and season lightly. Heat the oil over medium-high heat. Brown the fillets for approximately 3 minutes per side, working in batches if crowded. They need not be cooked through yet.
- Transfer to a plate used only for the partly cooked chicken. Reduce the heat. Stir the garlic and tomatoes in the pan for 30 seconds without burning the garlic.
- Add the stock and loosen the browned bits. Stir in the cream and return the chicken and its juices immediately.
- Simmer gently, partly covered, until the chicken reaches the safe temperature below. Start checking after 6 minutes; continue as necessary.
- Add spinach around the chicken and let it wilt. Stir in Parmesan if using. Taste the cooked sauce before adding salt.
Serving and adjustments
Serve with bread, rice or separately cooked pasta. If the sauce becomes too thick, stir in a little water. Replace the cream with an unsweetened cooking alternative and omit Parmesan if avoiding dairy; check the stock and alternative for allergens.
Safety: chicken must reach 74°C/165°F internally. Keep raw poultry separate; wash hands and utensils after handling it.
