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Tuscan Chicken

This Creamy Tuscan Chicken recipe is an easy skillet meal that is great to serve with buttered noodles and cheesy garlic bread! You’ll love the blend of flavors in this restaurant quality recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 421 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Chicken
  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 2 teaspoons Italian seasoning
  • ½ cup all-purpose flour
  • 3-4 Tablespoons olive oil
Sauce
  • 2 ½ cups chicken broth
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 1/3 cup white wine see notes
  • 3 cloves garlic minced
  • 1 Tablespoon tomato paste
  • 1/3 cup sundried tomatoes drained and chopped
  • 2 Tablespoons cornstarch plus 2 Tbsp. cold water
  • 1/3 cup heavy cream
  • 1 Tablespoon cream cheese softened
  • ½ cup Parmesan Cheese grated
  • 1 cup spinach

Instructions

Prep Work:
    Cup of Yum
  1. Combine the chicken broth, bouillon, onion powder, oregano, and red pepper flakes and set side.
  2. Combine cornstarch with 2 Tablespoons of cold water in a sealable container and shake to combine. Place in a cool place.
  3. Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
Dredge/Sear the Chicken
  1. Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
  2. Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
  3. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Deglaze the Pan
  1. Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
  2. Add the white wine, garlic and tomato paste over medium heat. Stir to combine and use a silicone spatula to “clean” the bottom of the pan. Let it bubble gently until thickened and reduced by half, about 4-5 minutes.
Finish the Sauce
  1. Add the sun dried tomatoes and chicken broth mixture. Increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
  2. Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
  3. Wait for the base to stop bubbling and cool a bit. Gradually stir in the heavy cream and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir to incorporate.
  4. Add the spinach and stir to combine. Add the chicken back along with any juices from the plate and spoon the sauce on top. Allow it to heat through, 3-4 minutes. Serve!

Notes

  • Pro Tips:
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
  • Pinot Grigio or Chardonnay are my preferred wine choices in this recipe. If you don’t cook with wine, you can use 1/3 cup chicken broth and 1 Tbsp. butter instead.
  • I prefer to use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
  • If using smaller chicken breasts, consider using 3-4 instead of 2 large
  • This recipe is great with a side of garlic bread with cheese and buttered noodles. Up to 1/2 lb. plain pasta may be served with this sauce as well.
  • This recipe is in The Cozy Cookbook on page 107!

Nutrition Information

Calories 421kcal (21%) Carbohydrates 26g (9%) Protein 21g (42%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 76mg (25%) Sodium 887mg (37%) Potassium 819mg (23%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1335IU (27%) Vitamin C 19mg (21%) Calcium 229mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 421

% Daily Value*

Calories 421kcal 21%
Carbohydrates 26g 9%
Protein 21g 42%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 76mg 25%
Sodium 887mg 37%
Potassium 819mg 17%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1335IU 27%
Vitamin C 19mg 21%
Calcium 229mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.