Description
Creamy Tuscan Chicken is a rich and flavorful dish featuring tender chicken breasts simmered in a luscious Parmesan and heavy cream sauce with sun-dried tomatoes, garlic, and spinach. This easy 30-minute recipe is perfect for a comforting weeknight meal with a hint of Italian flair.
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 and Vegetables
- 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
- 1 cup heavy cream
- ¼ cup chicken broth (or dry white wine)
- 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 generously with salt and freshly ground black pepper.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook until golden brown on both sides and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside on a plate.
- Sauté Aromatics and Vegetables: In the same skillet, add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning.
- Make Creamy Sauce: Gradually whisk in the chicken broth or dry white wine, scraping up any browned bits from the skillet. Then add the heavy cream and grated Parmesan cheese. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 3-5 minutes. Taste and season with additional salt, pepper, and Italian seasoning if desired.
- Combine and Finish: Add baby spinach to the skillet and cook until wilted, approximately 1-2 minutes. Return the cooked chicken cutlets to the skillet, spoon the creamy sauce over the top, and warm everything together for another 1-2 minutes.
- Serve: Plate the chicken topped with the creamy Tuscan sauce and garnish with fresh parsley or basil if desired. Serve immediately while hot.
Notes
- For best flavor, use high-quality sun-dried tomatoes packed in oil.
- If unavailable, substitute chicken broth with dry white wine or vegetable broth.
- To reduce fat, use half-and-half instead of heavy cream, though the sauce will be less rich.
- This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.
- For a dairy-free version, omit Parmesan and substitute heavy cream with coconut cream.
