Description
This Creamy Tuscan Chicken recipe features tender chicken breasts cooked in a rich and flavorful sauce made with sun-dried tomatoes, spinach, garlic, and Parmesan cheese. Perfect for a quick and elegant dinner, this dish combines Mediterranean flavors into a creamy skillet sauce that pairs wonderfully with pasta, rice, or crusty bread.
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 (Optional)
- Fresh parsley or basil
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides generously with salt and freshly ground black pepper to enhance flavor.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the seasoned chicken cutlets and cook for about 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics and Vegetables: In the same skillet, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning, mixing well to combine flavors.
- Make Creamy Sauce: Gradually pour in the chicken broth or dry white wine while whisking, then add the heavy cream and grated Parmesan cheese. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 3-5 minutes. Season with additional salt, pepper, and Italian seasoning if desired.
- Combine and Finish: Add the baby spinach to the sauce and cook until wilted, about 1-2 minutes. Return the cooked chicken cutlets to the skillet, spooning the creamy sauce over the top to coat evenly. Heat through for another minute.
- Serve: Serve the creamy Tuscan chicken hot, garnished with freshly chopped parsley or basil if desired. This dish pairs beautifully with pasta, mashed potatoes, or crusty bread.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- You can replace chicken broth with dry white wine for added depth of flavor.
- Sun-dried tomatoes packed in oil will enhance flavor more than the dry variety.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This dish can be prepared in advance; reheat gently on the stovetop to avoid curdling the cream.
