Creamy Tuscan Chicken

4 servings


10 minutes

active time

35 minutes

total time


1½ lbs Chicken breasts

1 tsp Salt (adjust to your tastes)

¾ tsp Black Cracked Pepper (adjust to your tastes)

1½ tsp Paprika

1½ tsp Onion Powder

3 Tbsps Sun Dried Tomato Oil (or Olive Oil, divided)

For The Sauce:

6 Cloves Garlic, Minced

5 oz 150g jarred sun dried tomato strips in oil (drained, reserve 3 tablespoons of oil for cooking)

1 tsp Dijon Mustard

1½ Cups Heavy Cream (Evaporated Milk or Yogurt for lower calorie/fat)

3 Cups Spinach

½ Cup Parmesean Cheese, Grated

2 Tbsps Parsley, Chopped


Season chicken with salt, pepper, paprika and onion powder.

Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.

Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.

Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.


Serving Size



683 kcal

Total Fat

47 g

Saturated Fat

21 g

Unsaturated Fat


Trans Fat



242 mg


1133 mg

Total Carbohydrate

7 g

Dietary Fiber

3 g

Total Sugars

4 g


45 g

4 servings


10 minutes

active time

35 minutes

total time
Start Cooking