Creamy Tuscan Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
542 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Chicken
Description
This recipe cooks thin chicken breast slices seasoned with salt, pepper, and granulated garlic before setting them aside to keep their sear. The sauce preparation in the same pan melts butter and sautés mushrooms to develop a mild brown color. Flour is added to thicken the sauce slightly, which combines with chicken broth and heavy cream to build a creamy base.
Baby spinach, finely chopped sun-dried tomatoes, and minced garlic add freshness and depth. Italian seasoning and grated parmesan cheese enrich the flavor with herbs and umami. The sauce coats the chicken, making a rich, creamy entrée with tender meat and a satisfyingly smooth sauce featuring vegetables.
This dish works well served alone or accompanied by pasta, rice, or crusty bread to soak up the sauce. The optional addition of flour lets cooks adjust sauce thickness to preference.
Ingredients
- 2 thick chicken breast or 4 chicken cutlets, boneless skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic or garlic powder
- 2 tablespoons olive oil
- 4 tablespoons butter
- 8 ounces white mushrooms sliced, or cremini mushrooms
- 2 tablespoons all-purpose flour
- 1 cup baby spinach
- 1/4 cup sun-dried tomatoes finely chopped
- 2 tablespoons garlic about 6 cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Italian seasoning
- 1 cup Parmesan Cheese grated
Instructions
- Slice 2 thick boneless skinless chicken breasts in half lengthwise to create 4 thin, even pieces. Alternatively, you can use 4 chicken cutlets which just refers to chicken breasts that are already sliced this way.
- Season each piece of chicken on both sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon granulated garlic.
- Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat.
- Use tongs to lay the chicken into the skillet and cook until browned, about 4-5 minutes per side. Remove the browned chicken from the pan and set aside on a plate.
- Meanwhile, slice 8 ounces mushrooms. When the chicken is done browning, melt 4 tablespoons butter in the same skillet (without wiping it out) over medium-high heat. Add in 8 ounces white or cremini mushroomshe sliced mushrooms and cook for about 5 minutes, stirring continuously, until the mushrooms have a touch of browning on them.
- Add in 1 cup baby spinach, 1/4 cup finely chopped sun-dried tomatoes, 2 tablespoons minced garlic, and 2 tablespoons all-purpose flourSauté for just 1 to 2 minutes until the garlic is more golden and fragrant, the flour has dissolved, and the spinach has begun to wilt.
- Stir in 1 cup chicken broth, 1 cup heavy cream, and 2 tablespoons Italian seasoning. Once it just starts to simmer, reduce the heat to low. Stir in 1 cup grated parmesan cheese until melted.
- Add the chicken back into the pan. Let the sauce continue to thicken over low heat, about 3-4 minutes.
- Spoon the sauce over the chicken and serve hot. The chicken and sauce can be served as is or served over cooked pasta, steamed rice, or mashed potatoes.
Notes
- Adding flour to thicken the sauce is optional depending on your preferred sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 542kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 119mg | 40% |
| Sodium | 1161mg | 48% |
| Potassium | 684mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 8mg | 9% |
| Calcium | 334mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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