Tuscan Chicken Recipe

Why You’ll Love This Recipe

This Tuscan chicken recipe is simple yet indulgent. The rich cream sauce is packed with flavor from sun-dried tomatoes and Italian seasoning, making each bite a savory delight. The chicken breasts are seared to perfection and paired with wilted spinach, creating a perfect balance of textures. Not to mention, it’s ready in just 30 minutes! Whether you serve it over pasta, mashed potatoes, or alongside roasted vegetables, this dish is sure to satisfy your cravings for something hearty and comforting.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 tablespoon butter

• Salt and pepper, to taste

• 1 pound boneless skinless chicken breasts, 2 large breasts

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, drained and chopped

• 1 teaspoon Italian seasoning, more to taste

• 1 cup heavy cream

• ¼ cup chicken broth, or dry white wine

• ½ cup Parmesan cheese, grated

• 1-2 cups baby spinach

• Fresh parsley, for garnish

Directions

1. Slice: Cut the chicken in half lengthwise to create 4 thin pieces.

2. Season: Sprinkle salt and pepper on both sides of the chicken.

3. Cook Chicken: In a large skillet, heat olive oil and butter over medium heat. Add the chicken and cook each side until golden brown, and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.

4. Sauté: In the same pan, sauté the onion until translucent. Add the garlic and cook for another minute. Add the sun-dried tomatoes and Italian seasoning.

5. Creamy Sauce: Slowly whisk in the chicken broth, followed by the heavy cream and Parmesan cheese. Bring the sauce to a simmer and cook for a few minutes to thicken. Season with salt and pepper to taste.

6. Combine: Add the spinach and let it wilt. Return the cooked chicken to the skillet and spoon the sauce over the top.

7. Serve: Serve the dish hot, garnished with fresh parsley or basil if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Mushrooms or Bell Peppers: You can add sliced mushrooms or bell peppers with the onions for additional vegetables.

• Thicker Sauce: If you prefer a thicker sauce, whisk in 1-2 teaspoons of cornstarch or flour while the sauce is simmering.

• Different Greens: Swap the spinach for kale or arugula for a unique twist on the recipe.

• Pasta Pairing: Serve this chicken over your favorite pasta to make it a more filling meal.

Storage/Reheating

• Storage: Store any leftover Tuscan chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or chicken broth to prevent the sauce from thickening too much.

FAQs

How can I make the sauce thicker?

You can thicken the sauce by adding 1-2 teaspoons of cornstarch or flour while it simmers.

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken breasts, but they will need to be cooked longer. Make sure the internal temperature reaches 165°F.

What can I serve with Tuscan chicken?

This dish pairs wonderfully with pasta, mashed potatoes, or roasted vegetables.

Can I freeze leftover Tuscan chicken?

Yes, you can freeze the cooked chicken and sauce in an airtight container for up to 2-3 months. Reheat in the microwave or on the stovetop.

Can I use half-and-half instead of heavy cream?

Yes, half-and-half will work as a substitute for heavy cream, but the sauce may not be as rich and creamy.

Can I substitute sun-dried tomatoes with fresh tomatoes?

Sun-dried tomatoes add a concentrated flavor, but fresh tomatoes can be used in a pinch. Just be aware that the sauce will be less intense.

How do I prevent the sauce from curdling?

To avoid curdling, ensure the cream is added slowly and the heat is not too high when whisking it into the sauce.

Is it possible to make this recipe dairy-free?

You can substitute heavy cream with a dairy-free alternative like coconut cream and use dairy-free cheese or nutritional yeast instead of Parmesan.

How can I make this recipe spicier?

Add some red pepper flakes or a dash of hot sauce to the sauce for an extra kick.

What wine pairs well with Tuscan chicken?

A crisp white wine like Pinot Grigio or Chardonnay pairs well with the creamy and savory flavors of Tuscan chicken.

Conclusion

This Tuscan chicken recipe is the perfect balance of creamy, savory, and flavorful, making it an ideal weeknight dinner or a dish to impress your guests. With simple ingredients and an easy cooking process, you can have a delicious and satisfying meal on the table in just 30 minutes. Whether you serve it over pasta or alongside roasted veggies, this dish is sure to be a hit in your household!

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Tuscan Chicken Recipe

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A creamy and flavorful Tuscan chicken dish with seared chicken breasts, sun-dried tomatoes, spinach, and a rich cream sauce. It’s an easy-to-make, indulgent meal perfect for busy nights or entertaining guests.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-fried
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper, to taste

1 pound boneless skinless chicken breasts (2 large breasts)

1 small onion, finely chopped

3 cloves garlic, minced

½ cup sun-dried tomatoes, drained and chopped

1 teaspoon Italian seasoning, more to taste

1 cup heavy cream

¼ cup chicken broth, or dry white wine

½ cup Parmesan cheese, grated

1-2 cups baby spinach

Fresh parsley, for garnish

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Instructions

1. Cut the chicken in half lengthwise to create 4 thin pieces.
2. Season the chicken with salt and pepper on both sides.
3. In a large skillet, heat olive oil and butter over medium heat. Add the chicken and cook each side until golden brown, and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
4. In the same skillet, sauté the onion until translucent. Add the garlic and cook for another minute.
5. Add the sun-dried tomatoes and Italian seasoning. Stir to combine.
6. Slowly whisk in the chicken broth, followed by the heavy cream and Parmesan cheese. Bring the sauce to a simmer and cook for a few minutes to thicken. Season with salt and pepper to taste.
7. Add the spinach and let it wilt.
8. Return the cooked chicken to the skillet and spoon the sauce over the top.
9. Serve hot, garnished with fresh parsley or basil if desired.

Notes

• For a thicker sauce, add 1-2 teaspoons of cornstarch or flour while the sauce is simmering.
• Substitute spinach with kale or arugula for a different flavor.
• This dish pairs wonderfully with pasta, mashed potatoes, or roasted vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can freeze the cooked chicken and sauce for up to 2-3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 120mg