Tuscan Chicken
This creamy Tuscan chicken is a one-pan wonder that’s packed with flavor from sun-dried tomatoes, spinach, and a crave-worthy garlic cream sauce. It comes together quickly and is perfect served over pasta, rice, or veggies for a comforting meal the whole family will love.
Equipment
- Large skillet or brasier
- Cutting board and knife
- Measuring cups and spoons
- Plate to rest the chicken on
Ingredients
- 1.5 lb chicken breasts
- ⅓ cup flour
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
For the cream sauce
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 teaspoon Italian seasoning
- pinch of red pepper flakes optional
- ½ cup sliced sun-dried tomatoes
- 5 oz bag of baby spinach, chopped About 5 cups loosely packed.
- 2 tablespoon Pepperoncini, minced Omit for reduce to 1 tablespoon for a milder dish.
- 1.5 cups heavy cream
- ½ cup Parmesan, grated
- ½ lemon, or lemon wedges to serve
- 1 tablespoon fresh basil, julienned Optional, for garnish
Instructions
- Place 1.5 lbs of chicken breasts on a cutting board. If you have 3–4 smaller breasts, gently pound them with a meat mallet until they’re an even thickness. If you have 2 large breasts, use a sharp knife to carefully slice them in half lengthwise to create 4 thinner cutlets.
- In a shallow dish, combine ⅓ cup flour, 1 tablespoon Italian seasoning, and 1 teaspoon each of salt and black pepper. Dredge each chicken cutlet in the mixture, coating both sides, then tap off any excess. Set aside.
- Heat a large skillet or braiser over medium-high heat. Then add 2–3 tablespoon olive oil. Once the oil is hot (it should sizzle if you drop in a bit of flour), place the chicken in the pan in a single layer. Cook 3–4 minutes per side, until golden brown. Then transfer the chicken to a plate and set aside.*Note* If your pan is small you will need to do this in two batches. You do not want to crowd the pan.*
- Reduce the heat to medium. In the same pan, add the diced onion and season with a little salt and pepper. Cook for 4–5 minutes, until softened. Add in the garlic, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Cook for 1 minute until fragrant.Then add the sun-dried tomatoes and baby spinach. Stir and cook until the spinach starts to wilt, about 1–2 minutes.
- Pour in the heavy cream and stir in the parmesan cheese. Bring to a gentle simmer, stirring occasionally.Return the chicken to the pan, nestling it into the sauce. Simmer for 5–6 minutes, until the chicken is cooked through (165°F internal temperature) and the sauce has slightly thickened.
- Remove from heat and squeeze some fresh lemon juice over the top. Taste and adjust seasoning as needed.Then garnish with fresh basil (if desired) and serve hot with pasta, rice or veggies. Enjoy!
Nutrition
Serving: 1servingCalories: 656kcalCarbohydrates: 27gProtein: 47gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 221mgSodium: 1068mgPotassium: 1522mgFiber: 4gSugar: 9gVitamin A: 5000IUVitamin C: 28mgCalcium: 274mgIron: 4mg
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