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kurczak po toskansku w sosie z suszonymi pomidorami
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Tuscan chicken in creamy sun-dried tomato and spinach sauce

Delicious and juicy chicken breasts in creamy sauce with garlic, sun-dried tomatoes and spinach, served with pasta.
Course dinner
Cuisine American, international, Italian-American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 949kcal
Author Aleksandra



  • 2 chicken breasts
  • 1 tablespoon oil from the sun-dried tomatoes jar
  • 2 heaped teaspoons Italian seasoning or mixed dried spices: thyme, rosemary, oregano, basil
  • salt and pepper to taste


  • 1 tablespoon oil from the sun-dried tomatoes jar
  • 5 cloves garlic cut into thin slices
  • 8 pieces sun-dried tomatoes cut into large strips
  • 4 tablespoons dry white wine 60 ml
  • 3/4 cup heavy cream 30-36% 180 ml
  • 1/2 cup broth vegetable or chicken / 120 ml
  • salt and pepper to taste
  • a handful fresh spinach leaves about 60g / 2 oz


  • 4.4 oz (125g) pasta egg tagliatelle or fusilli


  • Pound the chicken breasts slightly until they are of uniform thickness (don't pound them as thinly as for chicken cutlers, just pound the thickest part of the breast). To do that cover the chicken breasts with thick plastic foil or a piece of baking paper and pound with a meat mallet or just a bottle or a pan. If the chicken pieces are of even thickness, they will cook evenly and be tender and juicy. This is especially important if you're using large chicken breasts.
  • Mix the spices with a tablespoon of oil from the sun-dried tomato jar. Rub the chicken with the mixture and season with salt and pepper to taste. You can cook it straight away or set aside for an hour or even overnight (in the fridge) to marinate.
  • Cook the pasta al dente (there should be a slight resistance in the center when the pasta is chewed).
  • Heat the second tablespoon of oil in a frying pan, add the chicken pieces. Cook over high heat for about 2-3 minutes on one side, until nicely browned and then on the other side for about a minute (cooking time depends on the thickness of the meat piece) until cooked through. Transfer the chicken on a plate.
  • Add the garlic to the pan, cook, stirring, for about 30 seconds until fragrant.
  • Add the wine, cook for about 2 minutes, until almost completely evaporated.
  • Add roughly chopped sun-dried tomatoes, cream and broth, cook for about 5 minutes, until the sauce has thicken, season to taste with salt and pepper.
  • Add the spinach and stir until it's wilted.
  • Add the chicken to the pan, cook just until it's warm, then take the pan off the heat.
  • Serve the chicken and sauce with cooked pasta.
  • Enjoy!


  • Instead of cooking whole chicken breasts you can cut them into cubes, especially if you're using fusilli pasta. Whole chicken breast looks more elegant, especially if you're serving it with tagliatelle pasta - this is how I'm serving it for a special occasion. For a quick weeknight dinner I'm usually using fusilli pasta and cutting the meat into cubes.
  • Instead of Italian seasoning you can use French seasoning (Herbs de Provence) or a mix of thyme, rosemary, oregano, basil.
  • You can use any pasta type. I like to use egg tagliatelle pasta when I want that this dinner looks a little more elegant, but for a quick weeknight option, I'm usually serving it with fusilli pasta and cut the chicken into cubes.
  • You can omit the spinach.
  • If you don't want to use wine, you can omit it and add a little lemon juice to the sauce. Lemon added to a cream sauce is really so delicious - like in this chicken zucchini pasta with creamy lemon sauce.
  • You can use vegetable or chicken broth. You could also omit the broth but the sauce will taste heavier.
  • Calories count = 1 serving (1/2 of the recipe).


Calories: 949kcal