Creamy Tuscan Chicken
User Reviews
4.5
27 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
752 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Chicken
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Tender, juicy chicken is simmered in a homemade sun dried tomato cream sauce for a family FAVORITE dinner! Between the fresh herbs, white wine, Parmesan cheese, and heavy cream this is a comfort food Italian classic that everyone LOVES! Made in just ONE SKILLET and ready in 45 minutes!
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Ingredients
- 2 tablespoon olive oil
- 4 thinner boneless skinless chicken breasts* about 1 1/2 to 2 pounds total
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 4 tablespoons unsalted butter
- 1 small white or yellow onion finely minced
- 3 to 4 cloves garlic finely minced
- 8 ounces sun dried tomatoes oil drained
- 1 tablespoon tomato paste
- 1 medium red bell pepper seeded and diced small
- 6 to 8 fresh basil leaves or more if desired
- 1 tablespoon fresh parsley finely minced (Italian or flat leaf)
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 cup chicken broth I use reduced or lower sodium
- ½ cup dry white wine**
- 1 large lemon juiced (about 3 to 4 tablespoons lemon juice)
- ½ cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- 3 cups fresh spinach or more if desired
Instructions
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 6 minutes.
- Flip the chicken and cook for about 6 minutes on the second side. Thicker breasts will take longer, about 8 minutes per side. Set aside on a platter and tent it with foil to keep warm. Tips - Chicken is done when it reaches 165F however you can pull it at 160F and the internal temp will continue to rise as it rests. If you are planning to serve this over spaghetti or another type of pasta, I would start that now.
- There's no need to wash, drain, or clean the skillet in any way. Add the butter and allow it to melt.
- Add the onion and cook until the onion has begun to soften, about 5 minutes. Stir frequently.
- Add the garlic and cook for 1 minute, or until fragrant. Stir constantly.
- Add the sun dried tomatoes, tomato paste, and stir to combine.
- Add the bell pepper, basil, parsley, thyme, smoked paprika, and stir to combine.
- Add the chicken broth, wine, lemon juice, and simmer for 5 minutes.
- Reduce the heat to medium-low and add the heavy cream, Parmesan, spinach (it looks like a lot but it's not), and allow the spinach to wilt. Aid this process by either stirring and flipping the spinach into the sauce mixture or reducing the heat to low and covering the skillet for 90 seconds.
- Add the cooked chicken back in, and heat gently for 1 to 2 minutes, or until the chicken has warmed through again.
- Serve immediately over spaghetti, another pasta, rice, mashed potatoes, quinoa, or your favorite starch or grain. Or serve with a salad. Optionally add extra Parmesan and/or fresh herbs.
- Extra Tuscan chicken will keep airtight in the fridge for up to 5 days. Reheat very gently so you don't break the sauce. I don't recommend freezing it for that reason - the sauce could break upon thawing.
Notes
- *I tend to buy 2 large chicken breasts from the butcher that I then slice in half lengthwise to create 4 thinner filets. Each large breast tends to be usually about 3/4 to 1 pound each, or about 1 1/2 to 2 pounds total. It's easier to cook with thinner breasts so I suggest avoiding the really fat or thick ones. Thighs or bone-in chicken breasts or thighs may also be used.
- **I do recommend using the wine for a richness and depth of flavor. Choose a dry white like chardonnay, sauvignon blanc, or pinot grigio. If you absolutely don't want to use wine, add an additional 1/2 cup chicken broth.
Nutrition Information
Show Details
Serving
1
Calories
752kcal
(38%)
Carbohydrates
43g
(14%)
Protein
52g
(104%)
Fat
42g
(65%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
20g
Trans Fat
1g
Cholesterol
178mg
(59%)
Sodium
904mg
(38%)
Fiber
9g
(36%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 752kcal | 38% |
| Carbohydrates | 43g | 14% |
| Protein | 52g | 104% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 904mg | 38% |
| Fiber | 9g | 36% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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