You know, sometimes you just crave something that feels fancy but is secretly SO easy to throw together. That’s exactly what this Tuscan Chicken with Sun-Dried Tomatoes is for me! It always feels like a treat, like I’m dining out, but honestly, it comes together in way less time than it takes to decide what to order. I remember the first time I made it on a super busy weeknight – I was amazed at how quickly those simple ingredients transformed into this incredibly rich, creamy, flavorful dish. The sun-dried tomatoes really bring that special something; they’re like little bursts of sunshine and savory depth. Trust me, this is going to be your new go-to for those nights you want something delicious without the fuss!

Why You’ll Love This Tuscan Chicken with Sun-Dried Tomatoes

Seriously, this dish is a winner for so many reasons! Here’s why it’s become a staple in my kitchen:

Super Speedy: We’re talking weeknight-friendly! Most of the magic happens in under 40 minutes, start to finish.
Flavor Explosion: That creamy, savory sauce with sun-dried tomatoes, garlic, and Parmesan? Pure comfort food heaven.
Effortless Elegance: It looks and tastes so gourmet, but it’s genuinely simple to make. Perfect for impressing guests (or just yourself!).
Versatile Ace: Serve it over pasta, rice, with some crusty bread… it’s adaptable to whatever side you’re craving.
Minimal Cleanup: Usually, it’s just one skillet involved, which, let’s be honest, is a huge bonus!

Ingredients for Tuscan Chicken with Sun-Dried Tomatoes

Here’s what you’ll need to make this dreamy Tuscan Chicken. Trust me, having everything prepped makes the cooking process a breeze!

1.5 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced (don’t be shy with the garlic!)
1/2 cup sun-dried tomatoes, drained and roughly chopped (oil-packed ones are usually best here!)
1 cup heavy cream (for that luscious sauce!)
1/2 cup chicken broth (low-sodium is good so you can control the salt)
1/4 cup grated Parmesan cheese (plus extra for topping, obviously!)
1 teaspoon dried basil (or use fresh if you have it!)
Salt and freshly ground black pepper, to taste

Expert Tips for Perfect Tuscan Chicken with Sun-Dried Tomatoes

Okay, so you’ve got the ingredients ready, but let’s make sure this Tuscan Chicken with Sun-Dried Tomatoes turns out absolutely perfect every single time. A few little tricks up my sleeve can really elevate this dish!

First off, about the chicken: Make sure you cut it into *even* bite-sized pieces. If some are tiny and some are huge, they won’t cook at the same rate, and nobody likes dry chicken next to raw chicken, right? A medium heat is your friend here – you want it nicely browned, not burnt to a crisp. That browning adds so much flavor to the sauce later!

For the sun-dried tomatoes, I *always* recommend the oil-packed kind. They’re more tender and have a richer flavor. Just drain them well before chopping. If you happen to only have dry ones, give them a quick soak in hot water for about 10 minutes first to soften them up.

Now, that creamy sauce is key! Don’t crank the heat too high once the cream is in. A gentle simmer is all you need. If your heavy cream is super cold, sometimes it can be a little finicky. If you’re ever in a pinch and run out of heavy cream, you can totally whip up a quick homemade version to save the day! And tasting is crucial – always season with salt and pepper right at the end, after the Parmesan goes in, because that cheese can add quite a bit of saltiness.

How to Make Tuscan Chicken with Sun-Dried Tomatoes: Step-by-Step

Alright, let’s get this delicious Tuscan Chicken with Sun-Dried Tomatoes made! It’s honestly so straightforward, you’ll be amazed. Just follow along, and we’ll have dinner on the table in no time.

First things first, grab your chicken breasts. I like to cut them into roughly bite-sized pieces, about 1-inch cubes. This helps them cook evenly, which is super important! Once they’re cut, give them a good sprinkle of salt and pepper. Don’t be shy – this is your first layer of flavor!

Now, get a nice big skillet hot over medium-high heat. Add that tablespoon of olive oil and the tablespoon of butter. Let the butter melt and get a little shimmery. Once it’s ready, carefully add your seasoned chicken pieces. You want to spread them out in a single layer as much as possible. Cook them for about 3-4 minutes per side, or until they’re beautifully browned and cooked all the way through. You don’t need a thermometer here, just make sure there’s no pink left inside. Once they’re done, scoop ’em out of the pan and set them aside on a plate. Don’t wipe out that skillet – all those browned bits are flavor gold!

Lower the heat just a touch to medium. Toss in your chopped onion. Let that sauté for about 5 minutes, stirring occasionally, until it starts to soften up and look a bit translucent. Then, add your minced garlic. Give it a good stir and cook for just about a minute until you can really smell that amazing garlicky aroma. Be careful not to burn the garlic; it happens fast!

Now for the star of the show: add those chopped sun-dried tomatoes to the skillet. Give them a quick stir with the onions and garlic. Then, pour in the heavy cream and chicken broth. Stir it all together and bring the mixture to a gentle simmer. Let it bubble away for about 5-7 minutes, stirring now and then, until the sauce starts to thicken up nicely. You’re looking for a luscious, creamy consistency. Stir in your grated Parmesan cheese and the dried basil. Keep stirring until the cheese is all melted and incorporated into that glorious sauce.

Almost there! Pop that cooked chicken back into the skillet with the sauce. Give everything a gentle stir to make sure every piece of chicken is coated in that delicious creamy goodness. Let it heat through for another minute or two. Taste it and add more salt and pepper if you think it needs it. And voilà! Your incredible Tuscan Chicken with Sun-Dried Tomatoes is ready to be devoured.

Serving Suggestions for Tuscan Chicken with Sun-Dried Tomatoes

This Tuscan Chicken with Sun-Dried Tomatoes is so rich and flavorful, it needs some equally delicious companions! I love serving it over a bed of pasta, maybe my Garlic Parmesan Pasta Bake if I’m feeling ambitious, or even just some simple spaghetti. Steamed rice is also fantastic for soaking up all that creamy sauce. And please, don’t forget a hunk of crusty bread for dipping! A side of honey-roasted carrots adds a lovely touch of sweetness too. It’s just a perfect meal!

Storage and Reheating Instructions

Leftover Tuscan Chicken with Sun-Dried Tomatoes is honestly just as good, if not better, the next day! Once it’s cooled down a bit, pop it into an airtight container. It should stay yummy in the fridge for about 3-4 days. When you’re ready to reheat, I find the stovetop is best. Just gentle heat in a skillet over medium-low, maybe adding a tiny splash of chicken broth or cream if it looks a little thick, until it’s warmed through. You can use the microwave too, just stir it halfway to make sure it heats evenly.

Frequently Asked Questions about Tuscan Chicken

Can I use chicken thighs instead of breasts for this Tuscan Chicken?

Absolutely! Chicken thighs are a fantastic substitute. Their higher fat content makes them super forgiving and they stay incredibly moist. Just trim away any excess fat and cut them into similar bite-sized pieces. You might need to cook them a minute or two longer to ensure they’re fully cooked through, but the flavor will be amazing!

What if I don’t have heavy cream? Can I use something else?

That’s a common question! If you’re out of heavy cream, you can certainly make a substitute. My go-to is a mix of milk and melted butter, or you can try whip up a quick homemade version to save the day! It won’t be quite as rich, but it will still give you a lovely creamy sauce for your Tuscan chicken dish.

How can I make this Tuscan Chicken recipe spicier?

Oh, if you like a little heat, this is totally doable! The easiest way is to add a pinch or two of red pepper flakes along with the garlic. You can also stir in a diced jalapeño with the onions for an extra kick. Another option is to add a little sriracha or your favorite hot sauce to the sauce at the end – just taste as you go!

Is it okay to use fresh basil if I have it?

Yes, yes, yes! If you have fresh basil, definitely use it! It adds such a bright, wonderful flavor. Instead of 1 teaspoon of dried basil, you’ll want to use about 1 tablespoon of fresh basil, chopped. Stir it in right at the end with the Parmesan cheese, just like you would with the dried basil, to keep that fresh flavor vibrant.

How does this recipe compare to other Tuscan chicken dishes?

This Tuscan Chicken with Sun-Dried Tomatoes is all about that creamy, savory sauce with the intense flavor of sun-dried tomatoes. It’s simpler and quicker than some other versions, like the one with broccoli Tuscan Chicken with Creamy Broccoli Alfredo, which has slightly different flavor notes. This one really lets the sun-dried tomatoes shine!

Nutritional Information

Just a heads-up, the nutritional info is always an estimate because we all use slightly different ingredients and amounts, right? But generally, a serving of this delicious Tuscan Chicken with Sun-Dried Tomatoes is around 550 calories, with about 35g of fat and a whopping 45g of protein thanks to all that chicken! Carb-wise, it’s pretty low at about 10g, making it a great option if you’re watching your intake.

Tuscan Chicken with Sun-Dried Tomatoes

Author: memorecipes.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and flavorful chicken dish with creamy sun-dried tomato sauce.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 small onion, chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tsp dried basil
Salt and pepper to taste

Instructions

Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
Add onion to the skillet and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more until fragrant.
Stir in sun-dried tomatoes, heavy cream, chicken broth, Parmesan cheese, and basil.
Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until sauce thickens.
Return chicken to the skillet and stir to coat with sauce.
Serve hot.

Notes

Serve over pasta, rice, or with crusty bread.
Garnish with fresh parsley if desired.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 450mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 45g
Cholesterol: 150mg

Keywords: Tuscan chicken, sun-dried tomatoes, creamy chicken, Italian chicken, easy dinner, weeknight meal