Creamy Tuscan Chicken Recipe
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Servings
4
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Calories
790 kcal
-
Course
Main Course, Dinner
Creamy Tuscan Chicken Recipe
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This tasty Tuscan chicken recipe is pan roasted and served with a creamy spinach, mushroom, and tomato sauce with Parmigiana Reggiano.
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Ingredients
- 4 boneless-skinless chicken breasts
- 4 tablespoons olive oil
- 1 ½ cups sliced button mushrooms
- 1 ½ cups sliced cremini mushrooms
- 1 peeled small diced shallot
- 3 finely minced cloves of garlic
- ½ cup dry white wine
- 2 cups heavy whipping cream
- ½ cup grated parmigiano reggiano
- 4 cups packed baby spinach
- 1 cup sliced cherry tomatoes
- 1/3 cup julienne sun-dried tomatoes
- 2 tablespoons minced fresh basil
- coarse salt and fresh cracked pepper to taste
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Instructions
- Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
- In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
- Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
- Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
- Flip the chicken breasts over, turn the heat to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
- Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
- Sauté the mushrooms for 4 to 6 minutes or until lightly browned and tender.
- Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
- Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
- Add in the cream and parmigiano Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick, like an Alfredo sauce. It should coat the back of a spoon.
- Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
- Adjust the seasonings with coarse salt and fresh cracked pepper.
- Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
- Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.
Notes
- Make-Ahead: This Tuscan chicken is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.
- How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast.
- How to Reheat: Add the desired amount of chicken and sauce to a medium-sized pan and heat over low heat until warmed. Feel free to add ¼ cup to 1/3 cup of heavy whipping cream or chicken stock to the sauce to help loosen it up.
- You can also use chicken thighs or drums in this recipe.
- Feel free to use assorted wild mushrooms.
- Add 2 to 3 more tablespoons of olive oil to the pan after pan-frying the chicken before adding the mushrooms if the chicken has soaked it all up.
- If you do not drink wine, replace it with chicken stock.
- When a sauce can coat the back of a spoon, the consistency of the sauce is known as nappe.
Nutrition Information
Show Details
Calories
790kcal
(40%)
Carbohydrates
16g
(5%)
Protein
36g
(72%)
Fat
64g
(98%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Trans Fat
0.01g
Cholesterol
215mg
(72%)
Sodium
407mg
(17%)
Potassium
1395mg
(40%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
5009IU
(100%)
Vitamin C
25mg
(28%)
Calcium
293mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 790 kcal
% Daily Value*
| Calories | 790kcal | 40% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 64g | 98% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 215mg | 72% |
| Sodium | 407mg | 17% |
| Potassium | 1395mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 5009IU | 100% |
| Vitamin C | 25mg | 28% |
| Calcium | 293mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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