Best Creamy Tuscan Chicken

User Reviews

5.0

21 reviews
Excellent

Best Creamy Tuscan Chicken

Creamy Tuscan Chicken is deeply flavorful and easy to prepare. If your chicken breasts are extra large (as they usually are), simply cut them in half, lengthwise. Leftovers reheat beautifully with just a little more broth/stock stirred in.

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Ingredients

Servings
  • 2 large chicken breasts cut in half, lengthwise
  • salt and pepper
  • 1 tablespoon oregano dried
  • 1 tablespoon basil dried
  • 1 tablespoon olive oil or vegetable oil
  • 2 oz pancetta cubed, or 2 strips of bacon
  • 8 oz baby bella mushrooms sliced
  • 3 cloves garlic minced
  • ½ cup sun-dried tomatoes in oil, roughly chopped
  • ½ teaspoon red pepper flakes
  • cups heavy cream
  • 1 teaspoon smoked paprika
  • 2 cups spinach fresh, washed and stems removed
  • ½ cup Parmesan Cheese grated
  • cooked pasta or steamed rice optional, for serving over
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Instructions

  1. Season the chicken all over with salt, pepper, oregano, and basil.
  2. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the chicken and sear for 4 minutes. Flip and sear the other side for another 4 minutes. Pierce the cutlets with a knife, if juices run clear, set aside, if pink, then sear for another couple of minutes. Remove cutlets from the pan onto a plate.
  3. Add the pancetta to the pan and cook, stirring often, until crispy. Remove to a paper towel-lined plate.
  4. To the same pan, add the mushrooms and cook, stirring often, until softened and release their juices, about 6 to 8 minutes. Sprinkle with a pinch of salt and pepper and the red pepper flakes. Add garlic and sun-dried tomatoes and cook for another 2 minutes, stirring often.
  5. Stir in the cream and bring to a gentle simmer.
  6. Stir in the cooked pancetta, paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Simmer for 3 minutes.
  7. Add spinach and simmer until wilted. Nestle in the seared chicken and cook for another few minutes, spooning the sauce over the chicken occasionally.
  8. Remove from heat and stir in the Parmesan cheese.
  9. Serve at once over cooked pasta, or steamed rice, if desired. Pass extra Parmesan cheese at the table.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • You can increase the number of chicken cutlets to six (from 3 large chicken breasts). The ingredients quantities for the sauce don't need to change, if so. 
  • Half and half can be substituted for the heavy cream. 
  • Slice the chicken into strips or leave the cutlets whole for serving. Both are excellent. 
  • Leftovers reheat wonderfully in a skillet with a little chicken stock (or water) poured in (about ½ cup).  Leftovers will keep in the fridge for up to 5 days. We don't recommend freezing the dish ahead of time. 

Nutrition Information

Show Details
Calories 591kcal (30%) Carbohydrates 16g (5%) Protein 37g (74%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 191mg (64%) Sodium 484mg (20%) Potassium 1394mg (40%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 3344IU (67%) Vitamin C 12mg (13%) Calcium 280mg (28%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 591 kcal

% Daily Value*

Calories 591kcal 30%
Carbohydrates 16g 5%
Protein 37g 74%
Fat 28g 43%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Cholesterol 191mg 64%
Sodium 484mg 20%
Potassium 1394mg 30%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 3344IU 67%
Vitamin C 12mg 13%
Calcium 280mg 28%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

21 reviews
Excellent

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