Creamy Tuscan Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
582 kcal
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Course
Main Course
Creamy Tuscan Chicken Recipe
Description
This recipe starts with chicken breasts, optionally sliced thinner for faster cooking, seasoned and seared in butter to develop a golden crust. After removing the chicken, the pan is used to sauté onions, garlic, and dried herbs until translucent and aromatic. Sun-dried tomatoes add a concentrated, slightly tangy sweetness before the addition of chicken broth and a generous amount of heavy cream.
The sauce is enriched with Parmesan cheese, melting into the cream for a velvety texture, while fresh spinach leaves wilt into the sauce for color and a mild, earthy taste. The chicken returns to the pan to finish cooking in the creamy sauce, absorbing the flavors.
This dish pairs well with sides that can absorb its sauce like rice, pasta, or crusty bread. It offers a comforting and hearty entrée with a blend of buttery, tangy, and herbaceous notes alongside tender chicken.
Ingredients
- 4 chicken breast (boneless skinless)
- 4 tablespoon butter
- ½ onion (diced)
- 5 cloves garlic (minced)
- 1 cup sundried tomatoes (packed in oil, thinly sliced)
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- 1 cup chicken broth
- 3 cups heavy cream
- 1 cup Parmesan Cheese (grated)
- 1 cup spinach leaves
- salt to taste
- black pepper to taste
Instructions
- Optional: Slice each breast in half lengthwise, so you have 8 thinner chicken cutlets, or you can leave them whole.
- Season each piece of chicken on each side with salt and pepper
- In a large frying pan or skillet on medium heat, add the 3 tablespoon of butter until fully melted.
- Working in batches depending on the size of your pan, add 2-3 pieces of chicken at a time and sear for about 3-4 minutes on each side or until golden brown (if using whole chicken breast sear for 5 minutes per side).
- Remove chicken from skillet and set aside on a plate covered with foil. Repeat with each piece, until they are all cooked.
- Add the remaining 1 tablespoon of butter to the pan and allow to melt. Add the onion, garlic, oregano, rosemary, salt and pepper. Sauté for 4-5 minutes or until the onions are translucent.
- Add sun-dried tomatoes and continue to sauté for an additional 2 to 3 minutes.
- Reduce heat to medium-low. Add the chicken broth and cream to the pan. Stir until evenly combined.
- Add in the parmesan cheese. Stir until evenly combined. The sauce will start to thicken.
- Add spinach to pan and stir until spinach leaves have wilted.
- Add chicken back into skillet, spoon some sauce over each piece and simmer for 5-6 minutes or until chicken is tender and fully cooked through (internal temperature reaches 165°F).
- Serve and enjoy! Optional: serve with a side of rice or mashed potatoes or over pasta with extra sauce poured over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 201mg | 67% |
| Sodium | 824mg | 34% |
| Potassium | 1055mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2098IU | 42% |
| Vitamin C | 10mg | 11% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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