Creamy Tuscan Chicken
User Reviews
4.9
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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
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Calories
417 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Creamy Tuscan Chicken
Description
This recipe starts by seasoning chicken breasts with salt, pepper, and garlic powder before dredging them in flour and searing in olive oil and butter until golden and cooked through. The pan is then deglazed with chicken broth or dry white wine, incorporating Dijon mustard to deepen flavor.
Heavy cream enriches the sauce, which also includes fresh spinach and sun-dried tomatoes, adding earthiness and sweet-tart contrast. The chicken is returned to the pan to finish cooking in the cream sauce, which thickens slightly. Fresh chopped basil stirred in provides a bright herbal note.
The dish combines tender chicken with a creamy sauce that is both savory and tangy from the mustard and sun-dried tomatoes, balanced by the freshness of spinach and basil. It is well-suited to serve with rice, pasta, or crusty bread to soak up the sauce.
Choosing oil-packed sun-dried tomatoes enhances flavor, but if using dry-packed, more can be added to boost richness. Ensuring chicken internal temperature reaches 165°F confirms doneness and safety. Smaller chicken breasts may require longer cooking without slicing.
Ingredients
- 2 large chicken breast sliced lengthwise
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup chicken broth or dry white wine
- 1 heaping teaspoon Dijon mustard
- 1 cup heavy cream aka whipping cream
- 2 cups spinach fresh, baby, loosely packed
- 1/4 cup sun-dried tomatoes see note
- 1 tablespoon basil chopped, fresh
Instructions
- Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Coat in flour.
- Melt the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside.
- Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 1-2 minutes.
- Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit.
- Stir in the basil and season with extra salt & pepper if needed. Serve immediately.
Notes
- If sun-dried tomatoes aren’t oil-packed, consider adding more for flavor since oil-packed ones are more concentrated; drain oil before adding to pan.
- For small chicken breasts, keep them whole and cook a bit longer to ensure thorough cooking.
- Use an instant-read thermometer to check chicken’s internal temperature reaches 165°F for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 266mg | 11% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2518IU | 50% |
| Vitamin C | 14mg | 16% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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