Creamy Tuscan Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
640 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Chicken
Description
This recipe begins by pounding chicken breasts to an even thickness and seasoning them with salt, pepper, and a light coating of flour. Cooking in a combination of oil and butter over medium-high heat develops a golden crust while keeping the interior moist. After cooking both sides of the chicken, it is set aside while the pan sauce is prepared.
The sauce is made by sautéing minced garlic with remaining butter and a bit of flour to create a roux, then whisking in chicken broth and oregano. Once reduced, heavy cream, grated Parmesan cheese, and chopped sun-dried tomatoes are added to enrich the sauce with creamy and savory layers. Adding baby spinach at the end provides color and mild bitterness, wilting into the sauce before the chicken returns to warm through.
The finished dish features tender chicken breasts coated in a thick, flavorful sauce combining creamy, cheesy, garlicky, and slightly tangy sun-dried tomato notes. It pairs well with simple sides like rice, pasta, or steamed vegetables to complement the richness.
Practical tips include using fully thawed, dry chicken for the best flour adhesion and substituting gluten-free flour if desired. Fresh garlic is recommended for the sauce, but garlic powder can be used as a backup. Adjustments to richness can be made by substituting half-and-half for heavy cream, and red chili flakes can be added for mild heat.
Ingredients
- 4 chicken breast pounded to an even thickness
- ¼ cup flour plus a tablespoon
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp neutral cooking oil generic cooking oil
- 4 Tbsp butter
- 4 cloves garlic minced
- 3/4 cup chicken broth
- ½ cup tomatoes in oil, chopped, sun dried
- 2 cups baby spinach
- 1 tsp oregano
- 1 1/2 cups heavy cream
- ½ cup Parmesan Cheese grated
Instructions
- Pound the chicken breasts so they are an even thickness of about an inch thick then season with salt and pepper then dredge in flour.
- Add the oil and half the and butter to a large skillet over medium-high heat. Once hot add two chicken breasts and cover. Cover and cook for about 4 minutes on either side, chicken should be golden brown and cooked through once done. Transfer cooked chicken to a plate then repeat for the remaining chicken breasts. Wipe the pan down if needed.
- Lower heat to medium-low, add the remaining two tablespoons of butter to the pan. Once melted add in the minced garlic and a tablespoon of flour and cook while stirring constantly for about 45 seconds then whisk in the chicken stock and oregano. Cook until reduced then stir in the cream, parmesan cheese, and sun dried tomatoes.
- Once the mixture is at a simmer add the spinach and cook until wilted, stirring as needed. Return chicken to pan to warm through then spoon sauce over top, and serve.
Notes
- Ensure chicken breasts are fully thawed and patted dry for better flour coating.
- Use gluten-free flour instead of all-purpose for a gluten-free variation.
- Fresh garlic enhances sauce flavor; garlic powder can replace if unavailable.
- To lighten the sauce, substitute half-and-half or lower-fat cream for heavy cream.
- Optional: add red chili flakes for a spicy kick to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 0.5breast | |
| Calories | 640kcal | 32% |
| Carbohydrates | 13g | 4% |
| Protein | 39g | 78% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 889mg | 37% |
| Potassium | 1038mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2543IU | 51% |
| Vitamin C | 11mg | 12% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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