5 from 90 votes
Creamy Tuscan Chicken
Creamy Tuscan Chicken combines seasoned chicken breasts sautéed until browned with a rich sauce of mushrooms, spinach, sun-dried tomatoes, garlic, chicken broth, heavy cream, Italian seasoning, and parmesan cheese. The sauce is thickened slightly with flour and creates a velvety coating over the tender chicken pieces. The savory and creamy mixture offers balanced flavors and textures.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Calories:
542 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Notes
- Adding flour to thicken the sauce is optional depending on your preferred sauce consistency.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 542
% 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.