Tuscan Chicken Recipe
User Reviews
5.0
858 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken Recipe
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This easy Tuscan Chicken recipe combines chicken breasts with mushrooms, sun-dried tomatoes, and spinach, all in an irresistible cream sauce. Serve this with pasta, rice, or mashed potatoes for an easy weeknight dinner the entire family will love!
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Ingredients
- 2 large chicken breasts halved (1 1/2 lbs)
- 1 tsp fine sea salt divided, plus more to taste
- 1/2 tsp freshly ground black pepper divided
- 1/2 tsp garlic powder
- 2 Tbsp light olive oil divided
- 1 Tbsp unsalted butter
- 8 oz brown mushrooms thickly sliced
- 1/4 cup sun-dried tomatoes packed in oil drained and chopped
- 1/4 cup green onion green parts, chopped
- 3 garlic cloves minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan Cheese finely shredded
- 2 cups fresh baby spinach
Instructions
- In a large non-reactive skillet over medium heat and melt in 1 Tbsp butter and 1 Tbsp olive oil. Season chicken all over with about 1/2 salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Add chicken to the hot skillet and sauté 3-5 minutes per side, or until cooked through to a safe internal temperature of 165 ̊F on an instant-read thermometer.
- Remove chicken from the pan and transfer to a cutting board to cool then slice chicken if desired.
- In the same pan over medium heat, add 1 Tbsp oil and sliced mushrooms, and sauté 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add chopped sun-dried tomatoes, green onion, minced garlic 1/2 tsp salt and 1/4 tsp black pepper. Sauté another 1 minute or until garlic is fragrant.
- Stir in cream and sprinkle 1/2 cup parmesan cheese over the top. Bring to a light boil, stirring frequently then reduce heat and simmer (2 minutes) until sauce is slightly thickened. Season sauce to taste with salt and pepper.
- Add spinach and stir just until wilted. Add chicken back to the pan, and spoon warm sauce over it then remove from heat. Garnish with chives if desired.
Notes
- Important: use a stainless steel skillet or non-reactive skillet. Avoid cast iron or copper, which reads with acidic ingredients and can curdle the sauce.
- Variations:
- If you aren't a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus. Sauteed red peppers are also delicious here.
- If you like spicy chicken, add some crushed red pepper flakes - start with a pinch and add to taste.
- Chicken thighs work great here, but trim the extra fat before you sautee them. Chicken thighs are better when cooked to an internal temperature over 175˚F.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbs
11g
Protein
23g
(46%)
Fat
45g
(69%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
146mg
(49%)
Sodium
317mg
(13%)
Potassium
827mg
(24%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
2901IU
(58%)
Vitamin C
10mg
(11%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbs | 11g | |
| Protein | 23g | 46% |
| Fat | 45g | 69% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 317mg | 13% |
| Potassium | 827mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2901IU | 58% |
| Vitamin C | 10mg | 11% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
858 reviews
Excellent
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