Dinner

Creamy Tuscan Chicken

Name: Creamy Tuscan Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 600 g chicken breast fillets; 1 tbsp olive oil; 2 garlic cloves, crushed; 100 g sun-dried tomatoes, chopped; 100 g baby spinach; 200 ml (3/4 cup) thickened cream; 50 g (2/3 cup) parmesan, grated; 1 tsp Italian herbs; Salt and pepper, to taste

Serves 4 Prep 10 mins Cook 25 mins Total 35 mins

Creamy Tuscan Chicken sits in our dinner collection for weeknight dinners when you still want something proper. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. Plan on 35 mins from starting prep to plating for 4. Prep is about 10 mins; the active cook or oven time is closer to 25 mins. Read the whole method once before you turn on the heat. Key building blocks: chicken breast fillets, olive oil and garlic cloves. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. Good for weeknight dinners when you still want something proper. Feeds a small table as written; bump quantities if you are feeding a crew. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

600 g chicken breast fillets
1 tbsp olive oil
2 garlic cloves, crushed
100 g sun-dried tomatoes, chopped
100 g baby spinach
200 ml (3/4 cup) thickened cream
50 g (2/3 cup) parmesan, grated
1 tsp Italian herbs
Salt and pepper, to taste

Method

Season chicken and sear in oil until golden and cooked through; remove.
In the same pan, cook garlic 30 seconds. Add sun-dried tomatoes and cream.
Simmer 3 minutes, then stir in spinach and parmesan until wilted and melted.
Return chicken to the sauce. Season and serve with pasta or mash.

Tip: Pound chicken to even thickness so it cooks uniformly.

Notes

Putting it together for Creamy Tuscan Chicken: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Stove discipline: medium heat is the default for most home pans; cranking it high only helps when you are browning hard in batches. For Creamy Tuscan Chicken, follow the cues in the method — especially “until golden”, “simmer”, or “bubbling” — rather than watching the clock alone. A heavy pan holds heat better and sticks less once food is moving.
Before the heat goes on, line up chicken breast fillets, olive oil and garlic cloves and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dinner cook of this size (4), a clear bench saves more time than any gadget.
Shopping and mise en place: read the full ingredient list once before you start. For Creamy Tuscan Chicken, chicken breast fillets and olive oil are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.