Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.

You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.

Ingredients

• Boneless Chicken Breasts or Thighs
• Shallots (can use onion, but shallots are more flavor)
• Garlic
• Sun Dried Tomatoes (I use jar in oil and chop)
• Heavy Cream
• White Wine
• Pecorino or Parmesan Cheese
• Spinach (I buy pre-washed, organic) and use the entire container

Process for Creamy Tuscan Chicken

It’s important to get everything measured and ready, as this recipe moves fast.

• If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
• Have butter and oil ready.
• Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
• Measure out: Wine, Heavy Cream
• Pre-grate pecorino or romano cheese.
• Spinach: If not pre-washed, wash and dry thoroughly.

Tips

• Make sure pan is large enough to handle the chicken, sauce and spinach.
• Don’t overcook the chicken breasts, or they will be dry and tough.
• If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
• Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
• Replace white wine with 2 tablespoons lemon juice.
• Serve with mashed potatoes, rice or cauliflower rice.
• Leftovers can be refrigerated and reheated in the oven at 350 degrees F.

Similar Recipes

• Chicken Dijon
• Chicken with Mustard Cream Sauce
• Greek Chicken Thighs
• Chicken Francaise with Lemon Sauce
• Chicken Picatta with Lemon and Capers

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Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 4 pound boneless chicken breasts (or 8 thighs)
• 3 tablespoons butter
• 3 tablespoons olive oil (or avocado oil)
• 2 small shallots minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup parmesan or romano pecorino cheese grated
• 3 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test
• 1/4 teaspoon red chili flakes optional

Instructions

• Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
• Pound boneless chicken breasts to about 1/4 inch. Cut in half.
• Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
• Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
• Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
• Add in spinach leaves. Add chicken back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

The post Creamy Tuscan Chicken appeared first on Spinach Tiger.

I had the picture and recipe for Chicken with Creamy Sun Dried tomato sauce torn from believe it or not the Costco Magazine, November 2018 issue, on my bulletin board for two years. It looked so good, but something would get in my way of making it. I am not as much a procrastinator as one who likes to do everything, cook everything, bake everything, paint everything, etc.

While almost all my 1300 plus recipes here are created and developed in my kitchen, this recipe is not my idea.

I did change it up a bit, as original recipe uses boneless chicken breasts, and you can do that instead of the thighs. I reduced the amount of garlic from 3 cloves to 1 clove, as I’m not a fan of garlic in creamy recipes. I made it spicier with bomba sauce and, while I didn’t have actual sun dried tomatoes, I used a tomato pesto which is made with sun dried tomatoes.

The major changes were reducing the chicken broth, using chicken thighs and adding in roasted cauliflower at the end as there was a lot of sauce to soak up. The result was a dish that could be served in a upscale restaurant. I only made 4 chicken thighs but you could do 6 or 8 in this recipe.

Roasting Chicken Thighs

The first thing you have to do is roast the thighs. I find this the easiest way to make this dish, and as they are in the oven, you can then gather all the ingredients for the sauce and chop the cauliflower if you are using that. Ignore the sun dried tomatoes that I replaced with the f

The initial sauce was not as thick as the magazine picture, and I added in my easy to make xanthan gum gel.

If you don’t have xanthan gum, you could use unflavored gelatin, by heating broth separately and stirring it in.

We love bone-in, skin on chicken thighs for flavor and affordability. Here are some more chicken thigh recipes you might love from Spinach Tiger.

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Chicken Thighs in Creamy Sun Dried Tomato Sauce

Gourmet chicken thighs, Sun Dried tomato sauce made with heavy cream, white wine and sun dried tomatoes

Course Entree

Cuisine Italian

Keyword cauliflower, chicken thighs, sun dried tomatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chicken Thigh Roasting time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 Servings

Ingredients

• 4 chicken thighs

Roasted Cauliflower

• 4 cups cauliflower side option

Creamy Sun Dried Tomato Sauce

• 4 tablespoons butter
• 2 cloves garlic
• 3 tablespoons sun dried tomatoes packed In oil see notes
• 3 tablespoons or tomato pesto Option In
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 2 tablespoons xanthan gum gel Recipe here or use Unflavored Gelatin
• fresh thyme or basil

Instructions

Roast Chicken Thighs

• Preheat oven to 450 degrees F. Heat cast iron pan for ten minutes.
• Place thighs skin side down for twenty minutes. Then turn over and roast for another 10-15 minutes until internal temperate reads 165 Degrees. f

Roasted Cauliflower

• Roast cauliflower for ten minutes, once the chicken thighs come out of oven, while you are making the sauce.

Creamy Sun Dried Tomato Sauce

• Add garlic and cook for one minute, stirring, making sure not to burn.
• Add red pepper flakes or bomba sauce.
• If Using Unflavored Gelatin: sprinkle 2 teaspoons over cold broth. Wait for it to bloom. Then add broth in.
• Add chicken broth and heat for a few minutes.
• Add white wine bring to boil and reduce heat. Simmer 5 or ten minutes.
• Stir In heavy cream, and either tomato pesto or sun dried tomatoes.
• Taste for seasoning. If you want to increase heat, add in more red pepper flakes or bomba sauce.
• Once sauce is complete, add in chicken thighs and cauliflower.
• Garnish with fresh thyme, basil or parsley.

The post Chicken Thighs, Creamy Sun Dried Tomato Sauce appeared first on Spinach Tiger.