Creamy Tuscan Chicken
User Reviews
5
Creamy Tuscan Chicken
Description
This recipe starts with large, boneless, skinless chicken breasts halved horizontally into thin fillets, seasoned lightly with salt, cracked black pepper, paprika, and onion powder. The chicken is seared in sun-dried tomato oil until golden and cooked through. The pan is then used to prepare the sauce by sautéing garlic and sun-dried tomato strips, releasing their flavors into the oil.
Dijon mustard is stirred into the fragrant base before adding heavy cream, which is gently simmered to blend with the other ingredients. Fresh spinach is added until wilted, followed by freshly grated Parmesan cheese, which melts into the sauce to add richness and subtle nutty notes. The cooked chicken returns to the pan to warm through and become coated with the creamy sauce.
The finished dish delivers tender chicken with a creamy, tangy, and savory sauce punctuated by the umami of sun-dried tomatoes and depth from the Parmesan. It's versatile for serving: over pasta, rice, or steamed vegetables, providing a hearty and rich meal.
The notes mention optional variations such as adding white wine to deepen flavor and Italian seasoning for extra herbaceous notes, allowing customization based on preference.
Ingredients
- 1 ½ pounds chicken breast large, halved horizontally to make 4 fillets, I use 2 large breasts - 12 oz or 350 grams each, boneless skinless
- 1 teaspoon salt adjust to your tastes
- ¾ teaspoon black pepper adjust to your tastes, cracked
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 3 tablespoons sun dried tomato oil or olive oil, divided, reserved
Sauce
- 2 tablespoons garlic 6 cloves, minced
- 5 oz sun dried tomatoes drained, reserve 3 tablespoons of oil for cooking, strips in oil
- 1 teaspoon Dijon mustard
- 1 ½ cups heavy cream or thickened cream, or evaporated milk for lower calorie/fat
- 3 cups spinach
- ½ cup Parmesan Cheese fresh grated
- 2 tablespoons parsley chopped, to serve, fresh
Instructions
- Season chicken with salt, pepper, paprika and onion powder.
- Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
- Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
- Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
- Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
Notes
- Optionally, add ½ cup white wine after the garlic stage and reduce it by half for enhanced flavor.
- Incorporate 2 teaspoons Italian seasoning after adding Parmesan cheese for more herb depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 733 kcal
% Daily Value*
| Calories | 733kcal | 37% |
| Carbohydrates | 15g | 5% |
| Protein | 46g | 92% |
| Fat | 56g | 86% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 218mg | 73% |
| Sodium | 1.132mg | 0% |
| Potassium | 1.464mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4.567IU | 0% |
| Vitamin C | 49mg | 54% |
| Calcium | 272mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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