Juicy chicken, sun-dried tomatoes, fresh spinach, and a delicate parmesan sauce come together in this flavorful, beautifully creamy dish. This Tuscan chicken is made in a single pan and can be served with pasta, rice, or a crunchy baguette.
First, the meat is coated in starch and quickly seared until golden, which helps it stay juicy. The sauce is then made in the same pan, taking advantage of all the delicious browned bits. For an even juicier result, you can substitute chicken breasts with boneless chicken thighs.
What You’ll Need
For the Chicken:
- 500 g chicken breasts or boneless chicken thighs for a juicier result,
- 1 tablespoon corn or potato starch,
- 1 teaspoon sweet paprika,
- 1/2 teaspoon salt,
- 1/4 teaspoon freshly ground black pepper,
- 1–2 tablespoons oil from sun-dried tomatoes.
For the Creamy Sauce:
- 1 medium shallot or yellow onion, finely chopped,
- 3 cloves garlic, minced or pressed,
- 80 g sun-dried tomatoes in oil, about 8–10 pieces,
- 150 ml chicken stock,
- 200 ml heavy cream (30–33% fat),
- 120 g fresh baby spinach,
- 50 g finely grated parmesan, Grana Padano or Parmigiano Reggiano,
- a handful of fresh flat-leaf parsley or a few basil leaves.
Cream with 18% fat content tends to curdle more easily due to the acidity of sun-dried tomatoes and thickens the sauce less effectively.
Step-by-Step Preparation:
1. Prepare the chicken: Clean the chicken breasts, pat them dry thoroughly, and cut into larger cubes or smaller medallions. In a bowl, toss them with salt, black pepper, sweet paprika, and starch so each piece is lightly and evenly coated.
2. Sear the chicken: Heat 1 tablespoon of oil from sun-dried tomatoes in a deep pan. Add the chicken and sear on all sides over high heat for about 5–6 minutes until golden. Remove the chicken to a plate and set aside to keep it juicy.
3. Prepare the onion base: Add another teaspoon of oil to the same pan if needed. Add the finely chopped shallot or onion and sauté until translucent, about 2 minutes.
4. Add tomatoes and garlic: Slice the sun-dried tomatoes into strips and add them to the onion base along with the minced or pressed garlic. Stir for just about 30 seconds, enough to release the aroma of the garlic without letting it turn bitter.
5. Reduce the stock: Pour in the chicken stock. Use a wooden spoon to scrape up the browned bits from the bottom of the pan, as they add more flavor to the sauce, and let the liquid reduce by about half.
6. Add the cream: Lower the heat to medium and pour in the heavy cream. Let the sauce gently simmer for 3–4 minutes until it starts to thicken naturally. Do not boil vigorously.
7. Add parmesan: Stir in the finely grated parmesan and mix until it is completely melted. The cheese thickens the sauce, adds creaminess, and blends the flavors of the cream and sun-dried tomatoes.
8. Finish with spinach: Return the seared chicken and any juices back to the pan. Add the rinsed baby spinach and chopped parsley or basil. Mix everything together and heat for just 1–2 minutes, until the spinach wilts.
9. Season and serve: Taste and adjust the finished sauce with more salt or pepper if needed. Serve the Tuscan chicken immediately with pasta such as tagliatelle or penne, or with rice, potatoes, or a crunchy baguette.
How to Keep Chicken Juicy
Pat the meat dry before cutting and lightly coat each piece in starch. Sear quickly for only 5–6 minutes and then remove from the pan. Return the chicken to the sauce only at the end, heating briefly with the spinach.
For an even juicier result, you can use boneless chicken thighs instead of breasts. Whichever you choose, be sure to add any juices that have collected on the plate back into the pan.
Why Use Oil from Sun-Dried Tomatoes
The oil from the jar of sun-dried tomatoes is perfect for searing the meat and, if needed, the onion as well. It adds a tomato flavor to the base and eliminates the need for other fats. If the pan isn’t oily enough after searing the chicken, add another teaspoon of this oil as needed.
How to Thicken the Sauce Properly
First, reduce the stock by about half before adding the cream. After 3–4 minutes of gentle simmering, stir in the finely grated parmesan until it is completely melted. This order ensures a smooth and naturally thickened sauce.
