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Creamy Tuscan Chicken

Creamy Tuscan Chicken

Creamy Tuscan Chicken

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet
2
Cutting Board
3
Knife
4
Measuring Cups
5
Measuring Spoons
6
Meat Thermometer

Ingredients

Protein

  • 1
    1.5 lbs boneless, skinless chicken breasts

Dairy & Cream

  • 1
    1 cup heavy cream
  • 2
    0.5 cup grated Parmesan cheese

Vegetables

  • 1
    1 unit small yellow onion
  • 2
    3 unit cloves garlic
  • 3
    5 oz oz sun-dried tomatoes in oil
  • 4
    1 cup cup fresh spinach

Seasoning & Oils

  • 1
    2 tablespoon tablespoons olive oil
  • 2
    1 teaspoon teaspoon dried Italian herbs
  • 3
    0.5 teaspoon teaspoon salt
  • 4
    0.25 teaspoon teaspoon black pepper
  • 5
    0.25 teaspoon teaspoon red pepper flakes (optional)

Directions

1

Prepare Chicken

Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and half of the Italian herbs. This helps with browning and flavor.

2

Heat Skillet

Heat olive oil in a large skillet over medium-high heat. Ensure the pan is hot before adding chicken to get a nice sear. Be careful of oil splattering.

3

Sear Chicken

Place the chicken breasts in the hot skillet. Sear for 4-5 minutes on each side, until golden brown. This step is about building flavor and color, not fully cooking the chicken.

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4

Remove Chicken

Remove the chicken from the skillet and set aside. It will finish cooking in the sauce later.

5

Sauté Aromatics

Add the diced onion to the skillet and cook until it softens and becomes translucent, about 3-4 minutes. This is called 'sweating' the onion. Then, add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

6

Add Sun-Dried Tomatoes

Add the sun-dried tomatoes (including their oil) to the skillet. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.

7

Create Sauce

Pour the heavy cream into the skillet, stirring to combine with the other ingredients. Bring the sauce to a gentle simmer, and add the remaining Italian herbs and optional red pepper flakes. 'Simmer' means small bubbles should gently break the surface of the sauce.

8

Cook Chicken in Sauce

Add the seared chicken back into the skillet and allow to cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C). This ensures the chicken is cooked through and safe to eat.

9

Finish Sauce

Stir in the fresh spinach and grated Parmesan cheese. Cook until the spinach is wilted, about 1-2 minutes. The Parmesan will help thicken the sauce.

10

Rest and Serve

Remove from heat and let rest for a few minutes. Serve hot, garnished with extra Parmesan cheese, if desired.

Recipe Tips

  • For a richer flavor, use chicken thighs instead of breasts, adjusting cooking time as needed.
  • If you don't have sun-dried tomatoes in oil, use regular sun-dried tomatoes, and add an extra tablespoon of olive oil to the skillet.
  • Substitute half and half for heavy cream to reduce fat, though it will result in a slightly thinner sauce.
  • If you do not have a meat thermometer, ensure juices run clear with no pink when chicken is cut into.
  • Serve with pasta, rice, or crusty bread to soak up the delicious sauce.

Nutrition Facts (per serving)

Calories

580 kcal

Carbs

15g

Protein

40g

Fat

40g

Fiber

3g

Sugar

5g

Sat. Fat

20g

Sodium

800mg

Trans Fat

0g

Cholesterol

200mg

Potassium

600mg

Vitamin A

1500%

Vitamin C

10%

Calcium

250%

Iron

2.5%

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