Chicken breast dinners / Recipe 4 of 50
Tuscan-style tomato and spinach chicken
Sweet sun-dried tomatoes, spinach and Parmesan turn a creamy skillet into a colourful dinner.
By Kitchenware UK ·
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A closer look
Why this combination works
Sun-dried tomatoes bring the concentrated flavour; spinach brings a soft green contrast. Cream and Parmesan join them into a sauce that clings to the chicken. Keep the final cooking gentle so the cheese melts smoothly and the spinach just wilts.
What you need for tuscan-style tomato and spinach chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
- Sun-dried tomatoes. Sun-dried tomatoes bring concentrated sweetness, acidity and savoury flavour. Drain away excess packing oil so the sauce does not become oily; their chewy pieces add contrast.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Baby spinach. Baby spinach adds a mild green flavour and colour without a long cooking time. Fold it in at the end so it just wilts and retains some texture.
- Parmesan. Parmesan brings salty, savoury depth and helps give the sauce body. Finely grated cheese melts more evenly; add it over gentle heat and taste before adding extra salt.
How to make tuscan-style tomato and spinach chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Stir the garlic and tomatoes in the pan for 1 minute. Add the stock and cream and simmer for 2 minutes. Fold in the spinach until wilted, then melt in the Parmesan.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with rice or crusty bread.
The recipe
Tuscan-style tomato and spinach chicken
Serves 4 · Prep 10 min · Cook 30 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 2 garlic cloves, chopped
- 60 g drained sun-dried tomatoes, sliced
- 150 ml low-salt chicken stock
- 150 ml double cream
- 80 g baby spinach
- 20 g Parmesan, finely grated
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Stir the garlic and tomatoes in the pan for 1 minute. Add the stock and cream and simmer for 2 minutes. Fold in the spinach until wilted, then melt in the Parmesan.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with rice or crusty bread.