Tuscan Chicken Recipe

up close image of tuscan chicken in parmesan cream sauce

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 799kcal

Author: Becky Hardin

Crispy, juicy chicken breasts covered in the creamiest Parmesan sauce with sun-dried tomatoes and spinach is so easy to make.

Step-by-step photos can be seen below the recipe card.

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Ingredients

For the Chicken

4 boneless, skinless chicken breasts lightly pounded to even thickness
1 teaspoon Italian Seasoning
Kosher salt and freshly ground black pepper
4 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
2 tablespoons European-style butter

For the Sauce

¼ cup European-style butter
4 cloves garlic minced
8.5 ounces sun-dried tomatoes drained and rinsed (1 jar)
1 tablespoon all-purpose flour
½ cup heavy cream
1 cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
¼ teaspoon 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.
4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, 1 teaspoon Italian Seasoning
Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
4 tablespoons all-purpose flour, 3 tablespoons freshly grated Parmesan cheese
Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt.
2 tablespoons European-style butter
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.
¼ cup European-style butter
Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
4 cloves garlic, 8.5 ounces sun-dried tomatoes
Whisk in the flour and allow to thicken for approximately 1 minute.
1 tablespoon all-purpose flour
Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
½ cup heavy cream, 1 cup low-sodium chicken broth, ½ cup freshly grated Parmesan cheese, 1 teaspoon Italian seasoning, ¼ teaspoon ground black pepper
Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
1 cup baby spinach
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.
Chopped fresh parsley

Video

Notes

Cook your chicken in batches if need be, so you don't overcrowd your pan.
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.
After cooking the chicken and just before making the sauce, 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.
Heavy cream will make the thickest richest sauce.
Garnish with fresh parsley.

Storage: Store Tuscan chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition