5.0 from 858 votes
Tuscan Chicken Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 520 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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.