Creamy Tuscan Chicken
This Creamy Tuscan Chicken recipe features seasoned chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes and spinach. It is a comforting, one-pan dinner that comes together quickly and feels special enough for guests. The sauce is creamy, savory, and perfect for spooning over pasta, rice, or crusty bread. It’s perfect for a sophisticated dinner party or an easy weeknight meal.
Servings: 4 servings
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts lightly pounded to even thickness
- 1 tsp Italian Seasoning
- Kosher salt and freshly ground black pepper
- 4 tbsp all-purpose flour
- 3 tbsp freshly grated Parmesan cheese
- 2 tbsp European-style butter
For the Sauce
- ¼ cup European-style butter European butter has a higher fat content. I like Kerrygold.
- 4 cloves garlic minced
- 8.5 ounces sun-dried tomatoes drained and rinsed (1 jar)
- 1 tbsp all-purpose flour
- ½ cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp ground black pepper
- 1 cup baby spinach chopped
- Chopped fresh parsley optional, for garnish
Instructions
- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
- Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
- Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt.
- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165°F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
- Return the skillet to medium-high heat, and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove them.
- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
- Whisk in the flour and allow to thicken for approximately 1 minute.
- Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
- Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
Video
Notes
- You can also use chicken thighs. Make sure to check doneness.
- You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken - it should read at least 165°F.
Nutrition
Serving: 1serving | Calories: 658kcal | Carbohydrates: 46g | Protein: 41g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 649mg | Potassium: 2677mg | Fiber: 8g | Sugar: 24g | Vitamin A: 2389IU | Vitamin C: 28mg | Calcium: 273mg | Iron: 7mg