Description
This creamy Tuscan chicken is a restaurant-quality dish made in just 30 minutes. Tender chicken breasts are smothered in a rich, sun-dried tomato and spinach cream sauce with Parmesan cheese for an irresistible Italian-inspired meal that’s perfect for weeknight dinners.
Ingredients
Units
Scale
- 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
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, more to taste
- 1 cup heavy cream
- 1/4 cup chicken broth or dry white wine
- 1/2 cup Parmesan cheese, grated
- 2 cups baby spinach
- Fresh parsley, for garnish
Instructions
- Slice the Chicken: Cut the chicken in half lengthwise to create 4 thin pieces. This technique allows the chicken to cook more quickly and evenly while maximizing the surface area for the delicious sauce to cling to.
- Season the Chicken: Sprinkle salt and pepper on both sides of the chicken pieces. Make sure to season generously to enhance the chicken’s natural flavor and create a tasty foundation for the dish.
- 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, about 4-5 minutes per side. Remove chicken from the skillet and set aside on a plate, tenting with foil to keep warm.
- Sauté Aromatics: In the same pan, sauté the onion until translucent, about 3-4 minutes, scraping up any browned bits from the chicken. Add the garlic and cook for another minute until fragrant. Add in sun-dried tomatoes and Italian seasoning, stirring to combine and release their flavors.
- Create Creamy Sauce: Slowly whisk in the chicken broth, deglazing the pan. Then whisk in the heavy cream and grated Parmesan cheese. Bring to a gentle simmer and let it cook for a few minutes to thicken, stirring occasionally. Season with salt and pepper to taste.
- Combine Components: Add spinach to the sauce and allow it to wilt, about 1-2 minutes. Return the cooked chicken to the skillet, nestling the pieces into the sauce. Spoon the sauce over the chicken to coat it well.
- Serve: Serve the Tuscan chicken hot, garnished with fresh parsley. Enjoy this creamy, flavorful dish with your favorite side for a complete meal.
Notes
- For extra flavor, use oil from the sun-dried tomatoes jar to cook the chicken.
- The sauce can be made with half-and-half instead of heavy cream for a lighter option.
- Add a pinch of red pepper flakes for a slight kick of heat.
- For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Best served immediately, as reheating may cause the sauce to separate.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 487
- Sugar: 3g
- Sodium: 498mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0mg
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 156mg
