Tuscan Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
429 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken
Description
Tuscan Chicken begins with lightly seasoned, thin chicken breasts pan-seared until golden and cooked through. The pan is then used to prepare a sauce by melting butter and sautéing button mushrooms until tender and browned. Garlic is briefly cooked before flour is added to create a roux that thickens the sauce. Chicken broth and heavy cream are whisked in and simmered until smooth and combined. Parmesan cheese is stirred in for savory notes.
Baby spinach and chopped sun-dried tomatoes fold into the sauce, wilting the greens and adding concentrated tomato flavor. The cooked chicken breasts return to the pan, nestled in the sauce and topped with fresh parsley. This results in tender chicken coated in a creamy, flavorful sauce featuring earthy mushrooms, sharp Parmesan, and bright, sweet sun-dried tomatoes.
To best prepare this dish, use thin chicken breasts for even cooking; if using thicker breasts, adjust cooking time or slice them lengthwise. Serve immediately to enjoy the full creaminess of the sauce alongside the tender chicken.
Ingredients
- 1 1/4 lbs chicken breast boneless, skinless, thin
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons butter
- 8 ounces button mushrooms sliced
- 1 tablespoon flour
- 1 1/2 teaspoons garlic minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup Parmesan Cheese grated
- 1 cup baby spinach leaves
- 1/3 cup sun dried tomatoes coarsely chopped, oil packed
- 1 tablespoon parsley chopped
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
- Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the pan. Place the chicken on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
- Melt the butter in the pan. Add the mushrooms and cook for 5-6 minutes or until tender and golden brown.
- Add the garlic and cook for 30 seconds. Add the flour and whisk until well combined.
- Pour the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer. Season the sauce with salt and pepper to taste.
- Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
- Turn off the heat. Add the chicken back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve immediately.
Notes
- Use thin-cut chicken breasts for even and quick cooking; if using thick breasts, either cut them in half lengthwise or increase cook time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 172mg | 57% |
| Sodium | 474mg | 20% |
| Potassium | 1094mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 128mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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