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Creamy Tuscan Chicken Recipe
5 from 99 votes

Creamy Tuscan Chicken Recipe

This Creamy Tuscan Chicken features seared boneless skinless chicken breasts simmered in a rich sauce of white wine, heavy cream, Parmigiano Reggiano, mushrooms, baby spinach, cherry tomatoes, sun-dried tomatoes, and fresh basil. The combination of multiple mushroom types and fresh greens contribute earthy and bright flavors, while the creamy sauce provides a velvety texture. It’s an appealing dish for those looking for a flavorful, saucy chicken entree that balances creamy richness with fresh vegetable components.

Prep Time
20 mins
Cook Time
35 mins
Servings: 4
Calories: 790 kcal
Course: Main Course, Dinner
Cuisine: Italian, American

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

    Cup of Yum
  1. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
  2. In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
  3. 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.
  4. Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
  5. 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.
  6. Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
  7. Sauté the mushrooms for 4 to 6 minutes or until lightly browned and tender.
  8. 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.
  9. Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
  10. 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.
  11. Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
  12. Adjust the seasonings with coarse salt and fresh cracked pepper.
  13. Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
  14. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 790

% 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.