Toskanische Hähnchen Pfanne mit Spinat und Getrocknete Tomaten

Get ready to dive into the flavours of this Creamy Tuscan Chicken with Spinach recipe. Tender chicken breasts are seared and bathed in a luxurious cream sauce infused with sun-dried tomatoes, onions, and garlic. Enhanced with baby spinach and Parmesan cheese, each bite is a flavour sensation. Whether served over tagliatelle noodles or savoured on its own, this dish promises to elevate your dining experience.

With just a handful of simple ingredients, this dish is all about big taste and comfort, striking the perfect balance between easygoing and indulgent. Whether it’s a cozy night in or a special dinner, each bite brings together succulent chicken, creamy sauce, and vibrant spinach for a truly satisfying experience. No matter the occasion, this Creamy Tuscan Chicken with Spinach recipe is a hearty, down-to-earth dish that is sure to become a beloved favourite for all.

Creamy Tuscan Chicken with Spinach adn Sun-dried Tomatoes

Creamy Tuscan Chicken with Spinach adn Sun-dried Tomatoes

Tuscan Chicken main ingredients:

When it comes to crafting the perfect Tuscan sauce, there are various routes you can take, each lending its own unique twist to the dish. For this rendition, I’ve opted for sun-dried tomatoes, as their intense, robust flavour adds a delightful punch to the recipe.

Chicken Breast: This dish is made with organic boneless, skinless chicken breasts. To ensure a perfect sear, it’s crucial to pat the chicken breasts dry before seasoning. This helps to create a beautiful golden crust. Remember to adjust the cooking time according to the thickness of the chicken breasts to prevent them from becoming overcooked and dry.

Sun-Dried Tomatoes: Packed with bold flavour, these add depth and complexity to the sauce. When working with sun-dried tomatoes packed in oil, it’s essential to drain off any excess oil before chopping. This ensures that the sauce isn’t overly oily. For a more intense flavour, consider using sun-dried tomatoes that are marinated with herbs.

Spinach: If using leaf spinach, add it before returning the chicken to the skillet to allow it to cook down. For baby spinach, add it towards the end of cooking to preserve its delicate texture. Adjust the amount of spinach based on personal preference.

Crème Fraîche: Bringing creamy richness and a subtle tanginess, crème fraîche adds luxury to the sauce. Its velvety texture enhances smoothness, balancing the bold flavours of sun-dried tomatoes and spinach. If crème fraîche is not available, you can use heavy cream as a substitute or try Greek yogurt as it will give the dish a similar creamy texture and tangy flavour.

Parmesan Cheese: Grate Parmesan cheese fresh for the best flavour and texture. Use a microplane grater for a fine, fluffy texture that melts easily into the sauce. Be cautious with salt as Parmesan cheese is naturally salty.

Creamy Tuscan Chicken with Spinach adn Sun-dried Tomatoes

How to make the best Tuscan Chicken

Begin by preparing the chicken—rinse, pat dry, and season generously with salt, pepper, and oregano. Sear in olive oil until golden brown, then set aside.

In the same skillet, sauté onions and garlic until translucent. Add sun-dried tomatoes and white wine, reducing until thickened.

Stir in chicken broth, crème fraîche, Parmesan, and spinach. Return chicken to simmer until heated through.

Garnish with parsley and serve over cooked noodles if desired, adjusting sauce consistency as needed.

Cooking steps

Cooking steps

Serving Ideas:

We adore serving this dish over a bed of egg ribbon noodles. However, feel free to explore other options as it’s also great:

Over Pasta: Drizzle the creamy sauce over your favourite type of pasta for a hearty meal that’s both comforting and satisfying.

With Crusty Bread: Serve alongside crusty bread to mop up every last bit of the delicious sauce, creating a simple yet indulgent dining experience.

Alongside Mashed Potatoes: Pair the chicken with creamy mashed potatoes for a classic and comforting combination that’s sure to please.

With a Side Salad: Serve with a mixed green salad dressed lightly in a French dressing for a fresh and balanced meal that complements the rich flavours of the dish perfectly.

Whichever way you choose, don’t forget to have something handy to soak up that irresistible sauce—it truly steals the spotlight in this recipe.

creamy chicken with band noodles

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Toskanische Hähnchen Pfanne mit Spinat und Getrocknete Tomaten
5 from 1 vote

Creamy Tuscan Chicken with Spinach

Creamy Tuscan Chicken featuring tender chicken in crème fraîche sauce with sun-dried tomatoes, onions, garlic, spinach, and Parmesan, served over tagliatelle or alone.
Course Main Dish
Category Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 456 kcal
Autor Elle


  • 4 organic chicken breast halves, (700-800 g)
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon dried oregano
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 sun-dried tomato halves packed in oil, chopped (50-60 g)
  • 1/3 cup dry white wine (80 ml)
  • 1/2 cup chicken broth (125 ml)
  • 1 x 150 g container crème fraîche
  • 3-4 handfuls baby spinach leaves
  • 35 g freshly grated Parmesan cheese
  • handful of chopped fresh flat-leaf parsley, to garnish

To serve (optional):

  • Tagliatelle or egg ribbon noodles


Cook the chicken:

  1. Rinse the chicken breasts and pat dry with paper towels. Season all over with salt, pepper and oregano.
  2. Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat until simmering. Add the chicken and sear until golden brown, 3 to 5 minutes per side (depending on thickness). Transfer the chicken to a plate and set aside while you make the sauce.

Make the sauce:

  1. Using the same skillet, reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the onion and sauté until softened and translucent (8-10 minutes); add the garlic and cook until fragrant (1 minute), then add the sun dried tomatoes and cook for stirring often for another minute. Increase the heat to medium-high, pour in the white wine, and cook until to reduced (2-3 minutes).
  2. Reduce heat to medium and stir in the chicken broth and crème fraîche. Stir in the, parmesan and spinach leaves (see notes).
  3. Return the chicken and any juices on the plate to the skillet. Cover the pan with lid and simmer until the chicken is warmed through and the sauce is slightly reduced and thickened, 3 to 4 minutes.
  4. Remove the lid, and add more broth to thin the sauce, if desired. Remove from the heat and garnish with parsley. Serve over a bowl of cooked band noodles, if desired.
  5. Enjoy!


  • For leaf spinach, add it before returning the cooked chicken to the skillet. For baby spinach, add it after the chicken and cook for about a minute until wilted. Choose the method based on your preference for spinach texture.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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