Creamy Tuscan Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
360 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Chicken
Description
This Creamy Tuscan Chicken recipe centers on skinless, boneless chicken breasts seasoned with paprika, garlic powder, Italian seasoning, salt, and pepper, then seared to a golden brown in olive oil. The sauce is built in the same pan, starting with sautéed garlic, sun-dried tomatoes, optional anchovies, artichokes, and capers, which bring bright, tangy, and umami notes.
Almond milk mixed with cornstarch is gradually added to create a creamy, lightly thickened sauce that simmers until spinach wilts and the chicken is returned to warm through. The result is tender chicken with a rich sauce that combines silky texture and layers of flavor.
It pairs well with vegetable noodles like zoodles or spaghetti squash for a lighter meal, or with grains such as quinoa. Notes suggest thoroughly drying chicken before cooking and ensuring completely defrosted chicken if previously frozen. Anchovies are optional, and Italian seasoning may be substituted with a blend of basil, oregano, rosemary, and thyme.
Ingredients
Chicken:
- 4 chicken breast skinless and boneless
- 1/2 tsp kosher salt
- 1/4 tsp black pepper coarse
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp Italian seasoning blend
- 1 tbsp olive oil
Sauce:
- 3 cloves garlic minced
- 4 oz sun-dried tomatoes about 1/4 cup, chopped
- 1 oz. anchovies minced (optional)
- 10.5 oz artichoke hearts drained and halved, one can
- 2 tbsp caper with juice
- 6 oz spinach fresh
- 1 1/3 cup almond milk
- 1 tbsp corn starch
- kosher salt to taste
Instructions
- Season the chicken with paprika, garlic powder, Italian seasoning blend, salt, and pepper. Using your clean hands, rub the seasonings on all sides.
- Heat a large non-stick pan. Add oil and heat until shimmering.
- Carefully place the chicken breast into the hot oil and cook until nicely golden brown about 5-7 minutes each side. Remove the chicken from the pan and set aside.
- Using the same pan, add garlic and sauté until fragrant. Add sun-dried tomatoes, anchovies, artichokes, and capers. Cook, stirring frequently, for 5 minutes until tomatoes are slightly softened.
- Meanwhile, whisk almond milk and cornstarch to a small bowl.
- Pour the milk mixture over and season with some salt; allow it to let simmer for 2-3 minutes to thicken. Add spinach and cook stirring constantly until the spinach is wilted.
- Return the cooked chicken to the skillet, spoon the sauce over and continue to cook for 2-3 minutes until the sauce starts to bubble again.
Notes
- Pat chicken dry before seasoning to ensure proper browning.
- If using frozen chicken breasts, thaw completely before cooking.
- Use a large skillet (stainless steel, cast iron, or non-stick) for even cooking.
- Sauté garlic until fragrant but avoid burning for best flavor.
- Serve with zoodles, spaghetti squash, or quinoa according to dietary preference.
- If you lack Italian seasoning, mix basil, oregano, rosemary, and thyme as a substitute.
- Anchovies can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 968mg | 40% |
| Potassium | 1494mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 4391IU | 88% |
| Vitamin C | 24mg | 27% |
| Calcium | 204mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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