Tuscan Chicken Recipe
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 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken Recipe
Description
This recipe uses large chicken breasts seasoned with salt, black pepper, and garlic powder, then seared in butter and olive oil until cooked through. The chicken can be sliced or served whole. The pan is then used to sauté thickly sliced brown mushrooms until golden and dry.
Sun-dried tomatoes, chopped green onion greens, minced garlic, and seasoning are added to the mushrooms and sautéed briefly to release aroma. Heavy cream and Parmesan cheese are then stirred in and simmered until the sauce slightly thickens. Fresh baby spinach is stirred in last to wilt gently.
The finished dish combines tender pan-seared chicken with a creamy, flavorful sauce infused with the concentrated taste of sun-dried tomatoes and the earthiness of mushrooms. Parmesan adds a salty, savory depth while spinach brings freshness and color.
This meal pairs well with pasta, rice, or crusty bread to soak up the sauce. It is suitable for a comforting dinner that showcases balanced textures and rich, layered flavors.
Use a non-reactive skillet like stainless steel to avoid curdling the cream sauce. Variations include swapping mushrooms for artichoke hearts or asparagus, and adding crushed red pepper flakes for heat. Chicken thighs are an alternative protein option if trimmed properly.
Ingredients
- 2 chicken breast halved (1 1/2 lbs, large
- 1 tsp salt divided, plus more to taste, fine sea salt
- 1/2 tsp black pepper divided, freshly ground
- 1/2 tsp garlic powder
- 2 Tbsp olive oil divided, light
- 1 Tbsp butter unsalted
- 8 oz brown mushrooms thickly sliced
- 1/4 cup sun-dried tomatoes drained and chopped, packed in oil
- 1/4 cup green onion green parts, chopped
- 3 garlic minced, cloves
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan Cheese finely shredded
- 2 cups spinach fresh baby
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
- Cook this recipe in a stainless steel or non-reactive skillet to prevent sauce curdling from acidic ingredients.
- Substitute drained artichoke hearts or fresh asparagus for mushrooms for different flavors.
- Adjust spiciness by adding crushed red pepper flakes gradually to taste.
- Chicken thighs can be used instead of breasts; trim excess fat and cook until internal temperature is above 175°F.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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