Creamy Tuscan Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
23 mins
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Total Time
28 mins
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Servings
4
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Calories
643 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Creamy Tuscan Chicken
Description
The chicken breasts are sliced thinly for quick cooking and coated with flour seasoned with salt and pepper, then pan-seared in butter until golden on both sides. The sauce is built in the same skillet with butter-sautéed diced onion and minced garlic cooked until softened, then sun-dried tomatoes add chewy acidity. Heavy cream is stirred in and simmered to reduce slightly, creating a smooth, rich base.
Grated Parmesan is incorporated to deepen flavor and add creaminess. Fresh spinach leaves are folded into the sauce just until wilted, adding color and a mild vegetal note. The chicken is returned to the pan to soak up the sauce and finish cooking gently.
This dish pairs well with rice, pasta, or crusty bread to soak up the flavorful cream sauce. It offers a balanced combination of textures from tender chicken, wilted spinach, and the creamy, cheesy sauce infused with the tang of sun-dried tomatoes.
The recipe includes make-ahead instructions for preparing the dish without Parmesan, refrigerating, then reheating the sauce with Parmesan added last for best texture and flavor retention.
Ingredients
- 2 chicken breast boneless, skinless
- 2/3 cup all-purpose flour
- 3 1/2 tablespoons butter unsalted
- 1/4 yellow onion diced
- 2 garlic minced, cloves
- 1/4 cup sun-dried tomatoes thinly sliced, packed in oil
- 1 1/2 cups heavy cream
- 3 ounces parmesan grated
- 2 1/2 ounces spinach leaves
- salt to taste
- black pepper to taste
Instructions
- Slice each breast in half lengthwise, so you have 4 thinner breasts.
- Season each breast on each side with salt and pepper and dredge in flour, shaking off any excess.
- Melt 2 tablespoons butter to a skillet over medium heat.
- Add coated chicken and sear for about 3 minutes on each side.
- Remove chicken from skillet and set aside.
- Melt remaining butter and add onion and garlic. Sauté for 5 to 6 minutes or until onions just begin to cook down. Season with salt and pepper.
- Add sun-dried tomatoes and continue to sauté for an additional 3 to 4 minutes.
- Stir cream into skillet and simmer until cream reduces slightly, about 4 minutes.
- Stir Parmesan into cream mixture until smooth creamy.
- Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.
- Add chicken back into skillet, spoon some sauce over each pieces and simmer for 3 to 4 minutes. Serve.
Notes
- To make ahead, prepare the dish without Parmesan and refrigerate in an airtight container.
- For best reheating, simmer the sauce gently over medium-low heat, stir in Parmesan, then add chicken and heat through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 51g | 78% |
| Saturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 475mg | 20% |
| Potassium | 543mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3551IU | 71% |
| Vitamin C | 14mg | 16% |
| Calcium | 344mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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