Tuscan Chicken in Parmesan Cream Sauce
Servings: 4 people
Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!
For the Sauce
- ¼ cup Danish Creamery European Style Butter
- 4 garlic cloves minced
- 8.5 ounces sun-dried tomatoes drained and rinsed
- 1 tablespoon flour
- ½ cup heavy cream
- 1 cup low sodium chicken broth
- ½ cup parmesan cheese grated or hand shredded
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 cup baby spinach chopped
- Fresh parsley for garnish
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 (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
Wipe the skillet clean and 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.
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.
- Cook your chicken in batches if needs 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 165F.
- 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.
- Heavy cream will make the thickest richest sauce.
- Garnish with fresh parsley.
Calories: 790kcal | Carbohydrates: 45g | Protein: 66g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 245mg | Sodium: 705mg | Potassium: 3043mg | Fiber: 8g | Sugar: 23g | Vitamin A: 2405IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 8mg