Name: Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 4 chicken thighs (or chicken breasts, see instructions); 1 tbsp Italian seasoning; 1 tsp sea salt; 1 tsp pepper; 2 tbsp ghee (can substitute avocado oil for dairy-free); 1 shallot, diced; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes; 3 cups spinach; 1/4 cup basil, chopped; Chopped parsley (optional topping); 1/4 cup chicken broth (see notes); 2 tbsp arrowroot starch (see notes); 1.5 cups coconut milk

If you’re craving something rich, flavorful, and downright comforting but still dairy-free, you’re going to fall head over heels for this Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe. I absolutely love how the silky coconut milk melds with garlicky shallots and tangy sun-dried tomatoes to create this gorgeous creamy sauce that hugs tender chicken thighs—or breasts if you prefer. When I first tried this recipe, I was amazed at how fast it comes together without skimping on flavor. Stick with me here—I’ll share all my best tips so you end up with a restaurant-worthy dinner in just about 25 minutes!

❤️

Why You’ll Love This Recipe

Dairy-Free Creaminess: Using coconut milk and ghee (or avocado oil) gives you that luscious texture without dairy, perfect for sensitive tummies.
Lightning-Fast Cooking: From start to finish, it’s ready in about 25 minutes—great when you want something fancy but don’t have hours.
Flexible Protein Choices: You can use chicken thighs for juiciness or breasts for leaner options; either way, it’s tender and delicious.
Bursting with Flavor: Sun-dried tomatoes, fresh basil, and spinach brighten the dish with vibrant layers you’ll crave.

A white pot filled with five thick pieces of cooked chicken covered in a creamy light yellow sauce with a smooth texture. The sauce is mixed with bright green spinach leaves and small dark red dried chili pieces scattered on top. The chicken pieces are partially submerged in the sauce, showing their golden brown color with black pepper specks. A silver spoon with a detailed handle rests inside the pot, partially covered in sauce. Around the pot is a dark gray cloth on a white marbled surface, and a small white bowl with chopped green herbs is nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a special role here, balancing rich creaminess with fresh, tangy notes. When shopping, look for good-quality sun-dried tomatoes and fresh herbs—they really elevate the dish. And if you want to keep it totally dairy-free, use avocado oil instead of ghee.

Shallot: Adds a sweet, mild onion flavor that softens in the sauce.
Garlic: Because what Tuscan dish would be complete without it? Fresh is best here.
Italian Seasoning: A perfect blend that brings classic Mediterranean vibes without extra effort.
Sea Salt & Pepper: Essential for seasoning the chicken and balancing flavors.
Chicken Thighs or Breasts: Thighs stay juicy, but breasts work if you prefer leaner protein—just pound them thin for even cooking.
Ghee (or avocado oil): I love using ghee for the nutty flavor, but avocado oil keeps it dairy-free and light.
Chicken Broth: Adds depth to the sauce—homemade or store-bought both work fine.
Arrowroot Starch: This is the magic trick to thickening the sauce naturally without flour.
Coconut Milk: The creamy base that makes this dish silky and dreamy while keeping it dairy-free.
Sun-Dried Tomatoes: Bursting with tangy sweetness and that chewy texture you’ll find addictive.
Fresh Basil: Chopped right in for that bright herbal note.
Spinach: Added at the end to wilt gently and boost greens effortlessly.
Chopped Parsley (optional): A fresh garnish that adds color and a subtle herbaceous lift.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love this recipe as-is, but I also like to switch things up depending on my mood or what I have on hand. Feel free to make it your own—cooking should always be a little adventure, right?

Using Chicken Breasts: When I’m watching calories or just want a leaner bite, I pound chicken breasts thin. This makes cooking ultra even and fast, which I discovered really prevents dry chicken.
Add Mushrooms: Toss in sliced cremini or button mushrooms when you sauté the shallots and garlic for an earthy twist my family adores.
Spicy Kick: A pinch of red pepper flakes stirred into the sauce instantly livens the dish without overpowering it.
Dairy Version: If dairy isn’t an issue, I sometimes swap coconut milk for heavy cream and use butter instead of ghee—an indulgent upgrade.
Herb Swaps: Try swapping basil for fresh oregano or thyme depending on what’s freshest in your garden.

How to Make Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe

Step 1: Prep and Season Your Chicken

If you’re using chicken breasts, this is the moment to pound them to an even thickness—about ½ inch is perfect. This helps them cook evenly, so you don’t get those dry edges. For thighs, no pounding needed; just pat them dry and sprinkle both sides generously with your Italian seasoning mix, salt, and pepper. Seasoning well here is key to building flavor!

Step 2: Brown the Chicken

Heat your skillet over medium heat and add the ghee (or avocado oil if you’re dairy-free). When it’s shimmering, place the chicken in, making sure not to overcrowd the pan—cook in batches if needed. Now, here’s a trick I learned: resist the urge to poke or flip too often. Let the chicken develop a golden crust for 4-5 minutes on one side before flipping to cook the other side for another 4-5 minutes. You want it almost cooked through but still juicy inside.

Step 3: Make the Sauce Base

While your chicken rests off to the side, whisk together the chicken broth and arrowroot starch until smooth. This little combo is what thickens the sauce beautifully without lumps or flour. In the same skillet, add a touch more ghee if it looks dry and toss in your diced shallots and garlic. Stir constantly for 1-2 minutes until fragrant and soft—no browning here, just gentle tenderness.

Step 4: Build the Creamy Tuscan Sauce

Add the coconut milk, sun-dried tomatoes, and chopped fresh basil to the skillet. Give the arrowroot-broth mix one last whisk and pour it in. Stir everything up, scraping all those tasty browned bits off the bottom of the pan—they’re pure gold for flavor. Once mixed, nestle the chicken back in and cover the pan. Turn the heat down to low and let it simmer for 3-4 minutes until the chicken is cooked through and the sauce thickens just right.

Step 5: Wilt the Spinach and Serve

This is where the fresh green magic happens. Add your spinach in batches if needed, stirring until each batch wilts down – it only takes a minute or two. This keeps it tender and vibrant so your sauce stays creamy without getting watery. Then, plate it up with your favorite sides and don’t forget to spoon plenty of that luscious sauce over everything. A sprinkle of chopped parsley on top makes it pop!

👨‍🍳

Pro Tips for Making Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe

Even Thickness: Pounding chicken breasts makes a huge difference in cooking evenly and avoiding dryness; I always do this now.
Browning is Key: Don’t rush flipping the chicken—let a golden crust form for flavor and texture.
Arrowroot vs. Flour: Arrowroot starch gives you a glossy, silky sauce without any cloudiness—totally worth having on hand.
Spinach Timing: Adding spinach at the very end prevents it from overcooking and keeps the sauce from getting watery.

How to Serve Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe

A white pan holds a creamy light beige sauce with herbs and green spinach leaves mixed in. Four pieces of cooked chicken are partly covered by the sauce, showing a light brown color with specks of black pepper and herbs. Small dark sun-dried tomato strips are scattered on top. A silver spoon rests inside the pan, partly submerged in the sauce. A dark gray textured cloth is placed next to the pan on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always finish this dish with a sprinkle of freshly chopped parsley. It adds such a fresh, bright note that complements the rich sauce. Sometimes I throw on a few torn basil leaves, too, for that extra herbaceous punch. If you like a bit of heat, a quick dash of crushed red pepper flakes can be a lovely garnish as well.

Side Dishes

One of the best things about this Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe is its versatility. I love serving it over fluffy rice or creamy cauliflower rice for a low-carb twist. Garlic mashed potatoes or even buttered egg noodles work wonderfully, soaking up that dreamy sauce. Roasted or steamed vegetables like asparagus, green beans, or broccoli round it out with some crunch and color.

Creative Ways to Present

For special dinners, I sometimes serve this recipe in shallow bowls, layering the chicken on top of a bed of garlic and herb-infused mashed potatoes. Drizzle some extra sauce across the plate and add a handful of microgreens on top for a restaurant-style presentation that impresses every time. You could also fill small ramekins with cooked noodles and chicken for an elegant family-style spread.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the sauce thickens as it chills, I recommend loosening it with a splash of broth or water when reheating to bring back that lovely creaminess. This recipe reheats wonderfully without losing flavor or texture.

Freezing

I’ve found that freezing this dish works well if you want to prep in advance. Just place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating. The sauce may separate slightly, but a good stir while warming will bring it back together.

Reheating

To keep the chicken juicy and sauce silky during reheating, I warm leftovers gently on the stovetop over medium-low heat, adding a splash of broth or water as needed. Microwaving works too, but do it in short bursts, stirring in between to avoid drying out the chicken.

FAQs

Can I use chicken breasts instead of thighs in this Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe?

Absolutely! Chicken breasts work well, but I recommend pounding them to an even thickness so they cook evenly and stay juicy. This will help prevent dry spots and ensure your chicken finishes at the same time.
Is this recipe suitable for a dairy-free diet?

Yes, this recipe is naturally dairy-free when you use ghee or avocado oil and substitute coconut milk for cream. It’s a wonderful option for those avoiding dairy but still craving creamy, comforting dishes.
What can I serve with this creamy Tuscan chicken?

This dish pairs beautifully with rice, cauliflower rice, mashed potatoes, noodles, or roasted veggies. Whatever you choose, be sure to have something that soaks up the luscious sauce!
Can I make this recipe ahead of time?

You can prep some elements ahead, but I recommend finishing the final sauce and adding spinach just before serving to keep it fresh and vibrant. Leftovers store well and can be reheated easily, making it great for meal prep.

Final Thoughts

This Creamy Tuscan Chicken with Sun-Dried Tomatoes Recipe quickly became one of my go-to dinners for busy weeknights when I want something flavorful but fuss-free. It’s simply a joy to prepare and easy to tweak to your taste preferences, whether you want it spicy, herbaceous, or extra creamy. I hope you enjoy making it as much as I do—it’s like sharing a warm hug on a plate with family or friends. Give it a try and let me know how yours turns out!