Creamy Garlic Tuscan Chicken and Salmon

Finally, the long awaited do-nothing vacation has arrived. Unlike Thanksgiving, I decided I am not going to spend the holidays in the kitchen. I will cook a couple of simple meals at home and the rest of the time, we’ll just order food or eat at the restaurants. I am feeling festive and craving salmon. Cooking salmon alone wouldn’t cut it in our household because someone just refuses to eat seafood.

Thankfully I found a Tuscan recipe that will work for both salmon and chicken; one sauce served with two different proteins! I couldn’t be more grateful for this recipe. It has bright red sundried tomatoes and green spinach too; meets the holiday festivity requirements as well! Nice and simple.



  • 1 1/2 pounds large boneless and skinless chicken breasts (~ 2 large halved horizontally to make 4 fillets)
  • 1 tsp salt (adjust to your tastes)
  • 3/4 tsp black cracked pepper (adjust to your tastes)
  • 1 1/2 tsp paprika
  • 1 1/2 tsp onion powder
  • 2 Tbsp reserved sun dried tomato oil or olive oil, divided


  • 1 1/2 lb salmon filets
  • Salt and pepper, to taste
  • 1 Tbsp olive oil
  • Juice of half a lemon


  • 1 Tbsp sun dried tomato oil
  • 2 Tbsp butter
  • 4 tablespoons minced garlic 6 cloves
  • 6 Tbsp jarred sun dried tomato strips in oil drained
  • 2 tsp Dijon mustard
  • 3 cups heavy cream
  • 6 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve



  1. Season chicken with salt, pepper, paprika, and onion powder. Refrigerate until ready to use.
  2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through. Transfer to a warm plate; set aside.


  1. Heat oil in a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over.
  2. Sear salmon in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan, squeeze lemon over the salmon and set aside.


  1. Add the reserved sundried tomato oil snd butter into the pan over medium heat until butter melted.
  2. Fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
  3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste.
  4. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

To Serve

  1. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
  2. We can only serve salmon separately. Add salmon to pasta and spoon the sauce over it.
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