Creamy Tuscan Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Servings
4
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Calories
790 kcal
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Course
Main Course, Dinner
Creamy Tuscan Chicken Recipe
Description
Creamy Tuscan Chicken Recipe begins by seasoning and searing boneless skinless chicken breasts until well browned and cooked through. The sauce preparation follows in the same pan, starting with sautéing sliced button and cremini mushrooms seasoned lightly with salt, creating an earthy base. Shallots and minced garlic are briefly cooked alongside, then deglazed with dry white wine. Heavy whipping cream and grated Parmigiano Reggiano cheese are added to create a rich, creamy sauce. Fresh baby spinach, sliced cherry tomatoes, sun-dried tomatoes, and minced basil are stirred in, adding vibrant color and contrasting fresh and slightly sweet flavors to the savory sauce. The lightly cracked salt and black pepper seasons the dish throughout.
This dish can be served immediately with the chicken nestled in the creamy Tuscan sauce, pairing well with starches like pasta, rice, or crusty bread that can soak up the sauce. The mixture of mushrooms and tomatoes highlights a balance of textures and earthy to bright flavor accents.
To make ahead, the cooked chicken breasts can be kept covered in the sauce over very low heat up to 20 minutes. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months, with thawing recommended before reheating gently over low heat. The sauce can also be loosened with additional cream or chicken stock if desired. Variations such as using chicken thighs or assorted wild mushrooms are possible according to preference.
Ingredients
- 4 chicken breast boneless skinless
- 4 tablespoons olive oil
- 1 ½ cups button mushrooms sliced
- 1 ½ cups cremini mushrooms sliced
- 1 shallot peeled small diced
- 3 garlic finely minced cloves
- ½ cup white wine dry
- 2 cups heavy whipping cream
- ½ cup Parmigiano Reggiano cheese grated
- 4 cups baby spinach packed
- 1 cup cherry tomato sliced
- 1/3 cup sun-dried tomatoes julienne cut
- 2 tablespoons basil minced, fresh
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
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
- This Tuscan chicken is best served immediately but can be kept warm covered over very low heat for up to 20 minutes.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw refrigerated before reheating.
- Reheat gently over low heat and add a small amount of heavy cream or chicken stock to loosen the sauce if needed.
- Chicken thighs or drums can substitute chicken breasts in this recipe.
- Assorted wild mushrooms can be used optionally, and more olive oil may be needed if the pan dries out after cooking chicken.
- If avoiding alcohol, replace white wine with chicken stock.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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