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cast iron skillet with cream sauce, chicken, sun dried tomatoes, spinach, topped with fresh rosemary

Tuscan Chicken with Sun-Dried Tomatoes

This Sun-Dried Tomato Chicken has a delicious cream sauce with garlic. Chicken tenderloins browned and simmered in a cream sauce with Havarti cheese, spinach, sun-dried tomatoes, garlic, and fresh rosemary.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 580kcal


Chicken with Creamy Sun Dried Tomato Sauce

  • 2 pounds boneless skinless chicken breasts or tenderloins
  • 2 tablespoons canola oil or Olive oil
  • 3 tablespoons butter (divided)
  • ½ cup chicken broth
  • ½ cup dry white wine
  • 1 cup heavy whipping cream
  • 2-3 garlic cloves minced
  • ¼ cup Parmesan cheese grated
  • 1 cup shredded Havarti cheese
  • ¼ cup cold water
  • 1 tablespoon cornstarch
  • 1 (5-ounce package) fresh baby spinach
  • 1 (8.5-ounce jar) sun-dried tomatoes in oil (drained)
  • 2 tablespoons fresh rosemary chopped finely
  • Salt and black pepper to taste


Chicken with Creamy Sun-Dried Tomato Sauce

  • Prepare the chicken: Place the chicken breasts in a large zip-style bag and use a rolling pin to flatten the chicken for even thickness.
  • Brown the chicken: In a large cast iron skillet over medium heat, melt 1 tablespoon of butter and oil. Working in batches, add the chicken and brown on all sides. Cook the chicken on each side for 3-4 minutes, or until cooked thoroughly. Use tongs to turn the chicken as it cooks.
  • Use tongs to remove the chicken from the pan. Place the chicken on a half sheet pan lined with parchment paper and set aside.
  • Add the garlic: Reduce the heat and add remaining 2 tablespoons butter. Add the garlic and stir with a wooden spoon so the garlic does not burn. Cook for about 30 seconds.
  • Deglaze the skillet: Add the white wine and stir with a wooden spoon to deglaze the pan.
  • Make the cream sauce: Add the chicken stock, heavy cream and combine. Dissolve the cornstarch in cold water and pour into the pan. Cook over low to medium heat until it thickens slightly. Turn off the heat.
  • Add the cheese: Add the shredded Havarti Cheese and Parmesan, stir to combine. Season with salt and black pepper to taste. Add the baby spinach, fresh rosemary and sun-dried tomatoes.
  • Finish chicken in sauce: Return the chicken to the pan and simmer for 5-10 minutes. Serve immediately with mashed potatoes, pasta, seasonal vegetables or salad.


Chicken with Creamy-Sun Dried Tomatoes:
To make a lighter version of substitute use half and half for the heavy cream.
Add 1 small can of mushrooms (drained) if desired.


Calories: 580kcal | Carbohydrates: 4g | Protein: 44g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 204mg | Sodium: 680mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1184IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 1mg