Creamy tuscan chicken




Prep Time


Cook Time

Succulent chicken smothered in a creamy sun-dried tomato and spinach sauce.



For the creamy Tuscan chicken

  • 600–700g skinless, boneless chicken thighs — halved
  • Garlic salt and ground black pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion — diced
  • ½ teaspoon dried thyme
  • 2 cloves garlic — crushed
  • ½ cup sliced sun-dried tomatoes
  • ⅓ cup white wine
  • 1 cup cream
  • ½ cup chicken stock
  • ½ cup grated parmesan
  • 2 cups baby spinach


For the creamy Tuscan chicken

  • Season the chicken with the garlic salt and pepper.
  • Heat the butter and oil in a large pan. Add the chicken and cook for 5 minutes each side or until just cooked through. Transfer to a plate and set aside.
  • Add the onion and thyme to the same pan and cook for a few minutes. Add the garlic and cook for 1 minute until aromatic.
  • Add the sun-dried tomatoes then the wine and cook for 1 minute until reduced.
  • Add the cream, stock and parmesan and stir for 2 minutes while the sauce begins to thicken.
  • Return the chicken to the pan and add the spinach. Cook for a few minutes until the spinach has wilted.