Tuscan Chicken
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Tuscan Chicken
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This creamy Tuscan chicken recipe pairs tender chicken breasts with spinach, sun-dried tomatoes, and a garlicky white wine sauce. So good!
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Ingredients
- 4 small chicken breasts about 1 1/2 pounds
- ¾ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 1 tablespoon oil from the jar of sun-dried tomatoes divided
- ¼ cup oil-packed sun-dried tomatoes drained and patted dry
- 2 tablespoons unsalted butter divided
- 1 shallot diced
- 3 cloves garlic minced (about 1 tablespoon)
- ½ teaspoon Italian seasoning
- 6 ounces fresh baby spinach
- ½ cup white wine or reduced sodium chicken broth
- ½ cup half-and-half
- chopped fresh basil or parsley for serving
Instructions
- 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.
- 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.
- 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.
- 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
- Add the wine, then scrape to remove any stuck-on browned bits. Simmer until the wine reduces by half, about 2 minutes.
- Stir in the spinach a few handfuls at a time, until it wilts.
- 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.
- 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
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Serving
1 (of 4)
Calories
373kcal
(19%)
Carbohydrates
7g
(2%)
Protein
39g
(78%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
135mg
(45%)
Potassium
1072mg
(31%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4414IU
(88%)
Vitamin C
22mg
(24%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373 kcal
% 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.
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