Creamy Tuscan Chicken
User Reviews
4.6
Creamy Tuscan Chicken
Description
The recipe starts by browning boneless, skinless chicken breast pieces in olive oil until fully cooked, then setting them aside. In the same skillet, oil reserved from sun-dried tomatoes cooks finely chopped onions until softened, followed by briefly cooking minced garlic, chopped sun-dried tomatoes, and spinach until the spinach wilts. Half and half, Italian seasoning, salt, and pepper are added and brought to a boil, then simmered while stirring in freshly grated Parmesan cheese until the sauce thickens.
The chicken is returned to the skillet to reheat in the sauce briefly, which coats the chicken with creamy, savory flavors enriched by the sun-dried tomatoes and cheese. The dish is garnished with fresh basil for brightness.
This Creamy Tuscan Chicken works well as a main course paired with pasta, rice, or bread to soak up the sauce. The recipe notes offer ingredient substitutions such as using chicken thighs, frozen spinach (well drained), and mixing cream and milk to create half and half if unavailable. Freshly grated Parmesan and oil-packed sun-dried tomatoes are recommended for optimal flavor and texture.
Ingredients
Chicken
- 1 tablespoon olive oil
- 2 pounds chicken breast boneless and skinless, cut into long thin pieces
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Tuscan Sauce
- 1 tablespoon neutral cooking oil from sun-dried tomatoes, generic cooking oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes drained, chopped, keep the oil
- 6 ounce spinach chopped
- 1½ cups half and half
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup Parmesan Cheese freshly grated
- 1 tablespoon basil for garnish, fresh
Instructions
- In a large skillet heat the olive oil over medium high heat. Once heated, add the chicken and cook for 3 minutes on each side or until browned and cooked though. Once cooked transfer to a plate; set aside.
- In the same skillet, add the saved sun-dried tomato oil and heat over medium heat. Next, add the onion and let cook for about 5 minutes until softened or translucent. Add the garlic and let it cook for about 30 seconds until aromatic. Then, add the sun-dried tomatoes and let cook for an additional 1 minute. Finally, add the spinach and cook until it begins to wilt - about 1 - 2 minutes.
- Stir in the half and half cream, Italian seasoning, and salt and pepper and bring everything to a boil.
- Once at a boil, bring the heat down and allow the dish to simmer, while stirring in the parmesan cheese until the sauce thickens.
- Add the chicken back to the skillet and cook for an additional minute until it has heated through. Spoon the sauce over the chicken, garnish with basil, and serve any way you wish!
Notes
- Boneless, skinless chicken breasts provide best texture; thighs can be used as alternative.
- Use fresh spinach for best flavor and texture; frozen spinach can substitute if well-drained.
- Half and half is a 1:1 mix of cream and milk; substitute accordingly if unavailable.
- If only dry sun-dried tomatoes are available, rehydrate in warm water before using.
- Freshly grated Parmesan melts better and has superior flavor compared to pre-shredded.
- Adjust salt and seasoning to taste, especially when using salty sun-dried tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 559kcal | 28% |
| Carbohydrates | 19g | 6% |
| Protein | 60g | 120% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 185mg | 62% |
| Sodium | 858mg | 36% |
| Potassium | 1674mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 5643IU | 113% |
| Vitamin C | 15mg | 17% |
| Calcium | 361mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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