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Tuscan Chicken
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Tuscan Chicken

This creamy Tuscan chicken recipe pairs tender chicken breasts with spinach, sun-dried tomatoes, and a garlicky white wine sauce. So good!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 373 kcal

Ingredients

  • 4 chicken breast about 1 1/2 pounds, small
  • ¾ teaspoon kosher salt divided
  • ¼ teaspoon black pepper ground
  • 1 tablespoon oil divided, from the jar of sun-dried tomatoes
  • ¼ cup sun-dried tomatoes drained and patted dry, oil-packed
  • 2 tablespoons butter divided, unsalted
  • 1 shallot diced
  • 3 cloves garlic minced (about 1 tablespoon)
  • ½ teaspoon Italian seasoning
  • 6 ounces spinach fresh baby
  • ½ cup white wine or reduced sodium chicken broth
  • ½ cup half-and-half
  • basil for serving, or parsley, chopped, fresh

Instructions

    Cup of Yum
  1. Pat the chicken dry, then lightly pound it into an even thickness. Season both sides with 1/2 teaspoon of the salt and the pepper.
  2. In a large skillet, heat 1/2 tablespoon of the sun-dried tomato oil over medium high heat. Add 1 tablespoon of the butter, then swirl to melt.
  3. Add the first two pieces of chicken carefully into the skillet. Cook on the first side for 4 minutes, then flip and cook on the second side until golden and the chicken is cooked through, about 3 to 4 minutes more (chicken is considered cooked at 165°F—I prefer to remove it 5 to 10 degrees early, as its temperature will rise as it rests). Transfer to a plate. Add the remaining 1/2 tablespoon sun-dried tomato oil and 1 tablespoon butter. Cook the next two pieces of chicken in the same manner, then remove to a plate.
  4. Reduce the heat to medium, then add the shallot. Cook until the shallot is softened, about 4 minutes. Stir in the garlic, Italian seasoning, and remaining 1/4 teaspoon salt. Let cook just until the garlic is fragrant, about 30 seconds
  5. Add the wine, then scrape to remove any stuck-on browned bits. Simmer until the wine reduces by half, about 2 minutes.
  6. Stir in the spinach a few handfuls at a time, until it wilts.
  7. Stir in the half-and-half and sun-dried tomatoes. Reduce the heat to medium-low and let simmer until slightly thickened, about 3 minutes.
  8. Return the chicken to the skillet, basting it with the sauce to coat. Let warm through for a few minutes. Sprinkle with basil. Enjoy hot.

Notes

  • TO STORE: Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • TO REHEAT:
  • TO FREEZE: Freeze
  • chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
  • TO STORE: Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • TO REHEAT: I recommend warming the sauce in a small saucepan over medium-low heat and warming the chicken breasts in the microwave for best results. Then, pour the sauce over the chicken and serve.
  • TO FREEZE: Freeze Tuscan chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition Information

Serving 1 (of 4) Calories 373kcal (19%) Carbohydrates 7g (2%) Protein 39g (78%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.3g (15%) Cholesterol 135mg (45%) Potassium 1072mg (23%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 4414IU (88%) Vitamin C 22mg (24%) Calcium 102mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 373

% Daily Value*

Serving 1 (of 4)
Calories 373kcal 19%
Carbohydrates 7g 2%
Protein 39g 78%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 135mg 45%
Potassium 1072mg 23%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 4414IU 88%
Vitamin C 22mg 24%
Calcium 102mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.