Fed up of your usual chicken dinners? I have the perfect one-pan recipe for you! My Creamy Tomato & Spinach Chicken Breasts is a quick and easy to cook version of Tuscan chicken. It packs a real flavor punch that I guarantee the whole family will love! It's gluten free and lower carb too.
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The key to achieving that all important juicy chicken is to split the chicken breasts in half before cooking them. That way you don't risk them drying out.
Then the creamy sauce is balanced out with tangy sun dried tomatoes and plenty of fresh veggies. And it's all ready in under 30 minutes.
We love a creamy one pot dinner at The Family Food Kitchen. Indulgent but easy is the name of the game and this Italian style chicken dish is seriously more-ish.
Why You Should Make Creamy Tomato Spinach Chicken Breasts:
- Tomato Spinach Chicken Breasts are ready in 30 minutes! Fast enough for the busiest of weeknights.
- This fresh and colorful 30 minute meal is also pretty enough to serve to guests. And it's so easy you won't have to spend all your time in the kitchen when you have friends round.
- My creamy Tuscan chicken dish is gluten free so ideal for Coeliacs or anyone following a gluten free diet.
- Serve with a green salad or zucchini noodles for a great lower carb option. For another Italian inspired low carb meal try my Creamy Parmesan Shrimps with Peppers & Spinach.
How to Make Creamy Tuscan Chicken:
Find a full printable recipe with measurements below.
Slice the chicken breasts in two then sear in olive oil until golden and cooked through. Keep warm while you make the sauce.
Deglaze the pan with wine, then add the garlic, chicken stock, sundried tomatoes and cherry tomatoes and simmer until the cherry tomatoes start to burst.
Stir in the heavy cream and grated Parmesan cheese and allow it to melt into the sauce. Stir through the spinach until it just wilts.
Place the chicken pieces back into the sauce to reheat then serve immediately.
How to Slice the Chicken Breasts
- My top tip for tender and juicy chicken here is to carefully slice the chicken breast through the middle before pan frying. This is because thinner meat will cook quicker and is less likely to dry out.
- Place the chicken breast onto a chopping board. Carefully place your knife at the thick end of the breast and start to gently cut through the breast from the thick end to the thin end.
- Take your time so that you cut the breast evenly. Use your spare hand to gently hold the top of the chicken breast as this will stop it moving around too much, making it easier to cut.
Can I use Chicken Thighs?
You can substitute chicken breasts for chicken thighs. Use either bone-in or bone-less chicken thighs, whichever you prefer.
Just ensure that you adjust cooking times depending on what cut of chicken you are using. The chicken should be golden brown on the outside, but with an internal temperature of 165ºF to ensure it is cooked through.
Variations of Creamy Tuscan Chicken:
- Chicken breast is traditionally used here but you can also chicken thighs, just adjust the cooking times.
- Don't have or don't like sundried tomatoes? No problem just leave them out.
- Heavy cream can be replaced with whipping cream for a slightly lighter consistency to the sauce.
- Add a spoon of dijon mustard to add extra depth of flavor to the sauce.
- Parmesan cheese can be substituted with Grana Padano or Pecorino Romano - both are great tasting hard Italian cheeses.
- Don't have fresh spinach? You can substitue it with a couple of handfuls of frozen spinach. Just add it along with the tomatoes to cook down into the sauce.
- You can stir through some chopped basil to add a burst of freshness just before serving.
Tips For Making Creamy Tomato Spinach Chicken Breasts:
- Always take time to season the chicken well with sea salt and black pepper. Seasoning the chicken like this before you start cooking really makes a difference to the taste of the dish.
- Heat the pan to medium/high and sear the chicken for for 4-5 minutes each side. This is just long enough for the chicken to cook through (internal temperature 165ºF). Any longer and the chicken will dry out.
- Its really important to de-glaze the pan with the wine, scraping up any bits left over from cooking the chicken and adding all this flavor into the sauce.
What to Serve with Creamy Tomato Spinach Chicken Breasts?
This rich and creamy sauce tastes wonderful with pasta, but you can also serve it with rice, potatoes or quinoa.
Keep it light with a dressed green salad and some crusty bread to mop up the sauce.
For a great low carb option serve with some healthy zucchini noodles to balance out the rich and creamy sauce. Zoodles are a great way of adding extra vegetables into your daily diet, whilst keeping carbs down. Like this idea? Try my Garlic Lemon Shrimp with Zucchini Noodles.
How To Reheat Tuscan Chicken?
This quick and easy chicken dish can be made in advance and heated up at a later date. Simply cool the chicken down and place in an airtight container in the fridge. It will keep in the fridge for 3-4 days.
When ready to serve remove the chicken from the fridge 30 minutes before you want to cook and allow to come to room temperature.
Gently place the creamy Tuscan chicken into a skillet and heat up gently over a medium heat. If the sauce looks a little thick you can add a little chicken stock of water to loosen it up.
Heat until piping hot all the way through.
How to Freeze Tomato Spinach Chicken Breasts?
This dish is easy to freeze. Cook the whole recipe but leave out the spinach as this is best added fresh when reheating.
Simply allow to cool before placing into an airtight container and popping into the freezer. It will store in the freezer for up to 3 months.
When ready to enjoy, remove from the freezer and defrost thoroughly before heating up gently in a skillet over a medium heat for 4-5 minutes until warmed through.
Add little chicken stock or water to loosen up the sauce if necessary and stir through the fresh spinach to wilt just before serving.
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More Easy Weeknight Dinners
Printable Recipe
Creamy Skillet Tomato Spinach Chicken Breasts
Ingredients
- 4 Chicken Breasts - skinless
- 1 tbsp Olive Oil
- ½ cup White Wine
- 2 cloves Garlic - minced
- ½ cup Sundried Tomatoes - cut into small pieces
- 1 pint Cherry Tomatoes
- 1 cup Chicken Stock
- ½ cup Heavy Cream (Double Cream)
- ½ cup Grated Parmesan
- 4 cups Baby Spinach
- Sea Salt and Black Pepper
Instructions
- Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
- Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
- Set the chicken aside on a plate and cover with foil while you make the sauce.
- Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
- Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
- Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
- Finally stir through the baby spinach until it has just wilted.
- Place the chicken pieces back in the sauce to gently reheat for a moment or two.
- Serve immediately
Carol says
Made this dish last night, really quick and easy. Full of flavour and a hit with the family
Jo Keohane says
So glad you like it! And thanks for the comment 🙂
Sara says
Once again a recipe hit in our house! Quick, easy and so very delicious. Thank you for continuing to help up my cooking game!
Jo Keohane says
So glad you liked this one Sara!! Thanks for the comment 🙂
Juls Sotir says
Outstanding and flavorful, but still light. I added some cavetelli pasta to round it out.
Jo Keohane says
That sounds like a great accompaniment - so glad you enjoyed! Thanks so much for your comment.
Tanisha says
What can I use instead of wine?
Jo Keohane says
Hi Tanisha - thanks for your comment. You can easily substitute more broth for wine. This will give you enough liquid for the sauce and make sure you get that great depth of flavor!
Susan Cohn says
Very tasty recipe! Had to reduce portions as I only had 1 chicken breast. Also, it was a rotisserie breast that I shredded for the recipe instead of cooking raw. No chicken broth or sun-dried tomatoes. Just used wine (letting it reduce) along with the heavy cream. Also added some chopped up and sauteed mushrooms since I had them on hand. Altogether, quick, easy and tasty week night meal!
Jo Keohane says
Sounds delicious Susan - love the addition of mushrooms. Thanks so much for your comment and so glad you enjoyed!
Rebecca Sherman says
Do you think this recipe would work if I used evaporated milk instead of cream? Any kind of cream just messes with the bellies in this house!
Jo Keohane says
Hi Rebecca! I have never tried evaporated milk with this but you can generally substitute it for heavy cream (as long as it's not whipped) - so I don't see why not. I have made it with coconut milk and it was delicious - could that be an option for you? Thanks for your comment and good luck!
Bron says
This is utterly delicious. Thanks Jo!
Jo Keohane says
Thanks Bron. One of my most popular recipes, so glad you enjoyed it.
CAROL ANN REDMON says
GREAT RECIPE!!
Jo Keohane says
Thanks so much for your feedback Carol - so glad you enjoyed it!!!
Jane says
Delicious and easy recipe. Destined to become a family favourite.
Jo Keohane says
Thanks so much!! So glad you liked it!
Nula Shearing says
Yum, this was delicious Jo. Really easy and quick to make and we all enjoyed it. We has it with some rice.
Jo Keohane says
Thanks so much Nula for your comment! So glad you all liked it.
Jan N says
Made this recipe exactly as directed. It is delicious and I would definitely serve to company! Very quick and easy but tasted like I had been working away all day in the kitchen! I served it with Orzo- but considering trying it with cauliflower rice next time to cut out the carbs. Thank you!
Jo Keohane says
Hi Jan - thanks so much for your comment - so glad you enjoyed this chicken recipe!
Heather says
We loved it!
Added 1tsp of chili flakes at the same time as the garlic for a little heat.
Jo Keohane says
So glad you loved this one Heather! Thanks so much for your comment - the chili sounds great!!
Hannah says
Really tasty and very easy to make for the family
Jo Keohane says
Hi Hannah, thanks so much for your lovely comment.
Stefanie says
Wondering how to make it dairy free. Coconut cream instead of cream? Any ideas on a Parmesan substitute?
Jo Keohane says
HI Stefanie - yes I've made it with coconut cream before and it's delicious. You don't have to use parmesan and I find the coconut cream gives it a nice tang. Hope that helps!!
Amanda Somma says
Mine didn’t get as creamy as I hoped, still kind of liquidy. How can I fix this?
Jo Keohane says
Hi Amanda - if you like your sauce on the thicker side you can try adding less broth and/or reducing the sauce down a little before adding the chicken back! Hope that helps and thanks for your comment!
Kim Keating says
How do I reheat this next day?
Jo Keohane says
Gently place the creamy Tuscan chicken into a skillet and heat up gently over a medium heat. If the sauce looks a little thick you can add a little chicken stock of water to loosen it up.
Heat until piping hot all the way through. Hope you enjoy!!
Michelle says
I searched on ‘chicken, cherry tomatoes, spinach’ and this recipe came up. Wow!! It’s a total keeper! Delicious!!!!! Hubby said it’s one of the best I’ve made. Next time I willl add mushrooms and maybe zucchini.
Jo Keohane says
Thanks so much Michelle -so glad you loved it!
Denise Wartinbee says
Hi Jo,
Made this for the boys tonight and they loved it! I googled all the ingredients I had and your recipe came up first!
Thank you,
Denise
Jo Keohane says
Love that Denise!! It's funny, this is actually one of the most popular recipes on my website so I think lots of people do the same thing!! So glad you enjoyed and thank you for the feedback.