Description
Creamy Tuscan Chicken is a rich and flavorful dish featuring tender chicken breasts cooked in a luscious sauce made with sun-dried tomatoes, garlic, spinach, parmesan, and creamy heavy cream. This easy-to-make skillet recipe is perfect for a comforting weeknight meal that delivers Mediterranean-inspired flavors in just 30 minutes.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, plus more to taste
- ¼ cup chicken broth (or dry white wine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1-2 cups baby spinach
Garnish
- Fresh parsley or basil, for garnish (optional)
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides with salt and pepper to enhance flavor.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken cutlets and cook until golden brown on both sides and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside to keep warm.
- Sauté Aromatics: In the same skillet, sauté the finely chopped onion until translucent and soft. Add minced garlic and cook for about 1 minute until fragrant.
- Add Sun-dried Tomatoes and Seasoning: Stir in the chopped sun-dried tomatoes and Italian seasoning, combining well with onions and garlic for a robust flavor base.
- Create Sauce: Gradually whisk in the chicken broth or dry white wine to deglaze the pan, then add heavy cream and grated Parmesan cheese. Bring the sauce to a gentle simmer and cook until it thickens, seasoning with salt and pepper to taste.
- Wilt Spinach: Add baby spinach to the sauce and cook for a few minutes until the spinach wilts and incorporates into the creamy sauce.
- Combine and Serve: Return the cooked chicken cutlets to the skillet, spoon the creamy Tuscan sauce over the top, and heat through briefly. Serve hot garnished with fresh parsley or basil if desired.
Notes
- You can substitute chicken broth with dry white wine for a more pronounced flavor.
- Adjust the amount of spinach to your preference; the sauce can accommodate more or less.
- Use sun-dried tomatoes packed in oil for richer taste; just drain excess oil before chopping.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
