Tuscan Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
421 kcal
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Course
Main Course
Tuscan Chicken
Description
Tuscan Chicken combines seared chicken breasts with a richly flavored sauce that incorporates classic ingredients like garlic, sun-dried tomatoes, and spinach. The chicken is sliced and flattened to ensure even cooking and a tender bite. After searing until golden brown, the sauce is prepared from a base of chicken broth, herbs, onion powder, and a splash of white wine, creating depth of flavor. Tomato paste and sun-dried tomatoes contribute a slight acidity and sweetness enhancing the sauce's complexity.
The sauce is thickened using a cornstarch slurry and enriched with heavy cream, cream cheese, and Parmesan cheese, delivering a creamy, smooth texture that coats the chicken well. The spinach added at the end wilts gently into the sauce, providing a fresh contrast. The result is a savory dish with a balanced blend of creamy, tangy, and herb-infused flavors.
This dish pairs well with buttered noodles, garlic bread with cheese, or plain pasta to complement the creamy sauce. It is suitable for serving a small family as it yields about 4 servings, and smaller chicken breasts can be used by adjusting quantity. Using Pinot Grigio or Chardonnay for the wine component is recommended but can be replaced with broth and butter if alcohol is avoided.
For best results, choose plain sun-dried tomatoes without extra herbs for this sauce, and take care in managing heat during searing to achieve a golden crust without burning. The recipe appears in 'The Cozy Cookbook' on page 107.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 2 teaspoons Italian seasoning
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 1 pinch red pepper flakes
- 1/3 cup white wine see notes
- 3 cloves garlic minced
- 1 Tablespoon tomato paste
- 1/3 cup sundried tomatoes drained and chopped
- 2 Tablespoons cornstarch plus 2 Tbsp. cold water
- 1/3 cup heavy cream
- 1 Tablespoon cream cheese softened
- ½ cup Parmesan Cheese grated
- 1 cup spinach
Instructions
Prep Work:
- Combine the chicken broth, bouillon, onion powder, oregano, and red pepper flakes and set side.
- Combine cornstarch with 2 Tablespoons of cold water in a sealable container and shake to combine. Place in a cool place.
- Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
Dredge/Sear the Chicken
- Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
- Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
- Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Deglaze the Pan
- Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
- Add the white wine, garlic and tomato paste over medium heat. Stir to combine and use a silicone spatula to “clean” the bottom of the pan. Let it bubble gently until thickened and reduced by half, about 4-5 minutes.
Finish the Sauce
- Add the sun dried tomatoes and chicken broth mixture. Increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
- Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
- Wait for the base to stop bubbling and cool a bit. Gradually stir in the heavy cream and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir to incorporate.
- Add the spinach and stir to combine. Add the chicken back along with any juices from the plate and spoon the sauce on top. Allow it to heat through, 3-4 minutes. Serve!
Notes
- Pinot Grigio or Chardonnay are preferred wines, but for no alcohol, substitute 1/3 cup chicken broth and 1 tablespoon butter.
- Use plain, unseasoned sun-dried tomatoes to avoid overpowering the sauce.
- Adjust the amount of chicken breasts based on size, with 3–4 smaller breasts in place of 2 large ones.
- Serve with garlic bread with cheese and buttered noodles or up to 1/2 lb plain pasta to complement the sauce.
- Carefully modulate heat during searing to maintain a golden crust without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 887mg | 37% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 19mg | 21% |
| Calcium | 229mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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