Tuscan Chicken

Try this simple, creamy Tuscan Chicken you can make any night. It cooks fast and tastes rich.

introduction

This Tuscan Chicken has sun-dried tomatoes, spinach, and a creamy sauce that clings to the chicken. If you like creamy chicken dishes, try a related recipe for Chicken Parmesan with Alfredo Sauce for another easy weeknight meal.

why make this recipe

This dish is quick and full of flavor.
It uses simple ingredients you may already have.
The sauce is creamy and bright from sun-dried tomatoes and spinach.
You can serve it with pasta, rice, or vegetables for a full meal.

how to make Tuscan Chicken

Ingredients :

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes (packed in oil)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions :

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat until shimmering.
2. Sear the chicken for about 6 minutes on each side until golden brown. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds. Stir in sun-dried tomatoes and spinach until wilted.
4. Pour in heavy cream and chicken broth; bring to a gentle simmer. Add Parmesan cheese and stir until melted.
5. Return seared chicken to the skillet, spoon sauce over it, and let simmer for an additional 5 minutes.
6. Serve hot, garnished with extra sauce and Parmesan if desired.

how to serve Tuscan Chicken

Serve the chicken over pasta, rice, or mashed potatoes.
Spoon extra sauce over the chicken and sides.
Add a green salad or steamed vegetables on the side for color and balance.

how to store Tuscan Chicken

Refrigerator: Cool the dish, then store in an airtight container for up to 3 days.
Freezer: Place in a freezer-safe container and freeze up to 2 months. Thaw in the fridge before reheating.
Reheat: Warm on the stove over low heat until hot, or microwave in short bursts to avoid breaking the sauce.

tips to make Tuscan Chicken

• Pound chicken to even thickness for even cooking.
• Use the oil from the sun-dried tomatoes for extra flavor when searing.
• Do not boil the sauce; keep it at a gentle simmer to keep it smooth.
• Taste and add salt at the end since Parmesan can be salty.
• For thinner sauce, add a splash more chicken broth.

variation (if any)

• Add mushrooms for an earthy note.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Swap in kale for spinach for more texture.
• Add red pepper flakes for a bit of heat.

FAQs

Q: Can I use bone-in chicken?
A: Yes. Increase the cooking time and check the internal temperature to reach 165°F (74°C).

Q: Can I make this dairy-free?
A: Use a dairy-free cream and a dairy-free Parmesan substitute. The texture will change but it will still be tasty.

Q: Can I skip sun-dried tomatoes?
A: You can, but they add a sweet, tangy depth. Use roasted red peppers as a mild substitute.

Q: How do I know when the chicken is done?
A: Use a meat thermometer. It should read 165°F (74°C) at the thickest part.

Q: Can I double the recipe?
A: Yes. Use a larger skillet or cook the chicken in batches to keep a good sear.

Creamy Tuscan Chicken

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Searing
• Cuisine: Italian
• Diet: Gluten-Free

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Description

This quick and flavorful Tuscan Chicken features sun-dried tomatoes, spinach, and a creamy sauce, perfect for any weeknight meal.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes (packed in oil)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat until shimmering.
2. Sear the chicken for about 6 minutes on each side until golden brown. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds. Stir in sun-dried tomatoes and spinach until wilted.
4. Pour in heavy cream and chicken broth; bring to a gentle simmer. Add Parmesan cheese and stir until melted.
5. Return seared chicken to the skillet, spoon sauce over it, and let simmer for an additional 5 minutes.
6. Serve hot, garnished with extra sauce and Parmesan if desired.

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Notes

Pound chicken to even thickness for even cooking. For thicker sauce, add a splash more chicken broth.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg