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Tuscan Chicken Recipe

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3.8 from 2 reviews

This Tuscan Chicken recipe features tender, thinly sliced chicken breasts cooked to golden perfection and served in a rich, creamy sauce loaded with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Ready in just 30 minutes, this stovetop dish offers bold Italian-inspired flavors and is perfect for a hearty weeknight dinner served alone or over pasta.

Ingredients

Chicken

  • 1 lb boneless skinless chicken breast
  • Salt & pepper for seasoning
  • ½ cup all-purpose flour
  • 2 tablespoons avocado or olive oil

Vegetables & Aromatics

  • ½ cup yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • ½ cup sun-dried tomatoes, drained of oil and sliced thin
  • 1 ½ tablespoons minced garlic

Herbs & Spices

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon crushed red pepper flakes

Liquids & Dairy

  • ½ cup chicken broth
  • 1 ¼ cups heavy cream
  • ½ cup grated Parmesan cheese

Greens

  • 2 cups baby spinach

Instructions

  1. Prepare the chicken: Use a sharp knife to filet each chicken breast into two thin pieces. Season both sides of the chicken with salt and pepper, then dredge each piece through the all-purpose flour. Set aside.
  2. Cook the chicken: Heat 2 tablespoons of avocado or olive oil in a large skillet over medium-high heat until shimmering. Add the floured chicken pieces and cook until golden brown on one side, then flip and cook until fully cooked through. Remove chicken from the skillet and place on a plate; set aside.
  3. Sauté the vegetables: Reduce stovetop heat to medium and add 1 tablespoon olive oil to the same skillet. Add the thinly sliced onion and red bell pepper and cook until softened and fragrant, about 3-5 minutes.
  4. Add garlic and sun-dried tomatoes: Stir in the minced garlic and sliced sun-dried tomatoes. Cook while stirring until the garlic becomes fragrant, then continue cooking for an additional 30 seconds.
  5. Season the sauce: Stir in dried basil, dried thyme, ¼ teaspoon salt, ¼ teaspoon pepper, and crushed red pepper flakes to the vegetable mixture, combining thoroughly.
  6. Deglaze the pan: Gradually pour in the chicken broth while scraping the bottom of the pan to lift any browned bits, enhancing flavor. Cook until the liquid reduces by about 50%, concentrating the sauce.
  7. Add cream: Reduce heat to low and slowly drizzle in the heavy cream, stirring constantly until the cream is fully incorporated into the sauce.
  8. Finish the sauce: Stir in the grated Parmesan cheese and baby spinach. Cook just until the cheese has melted and the spinach is wilted. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Combine and serve: Return the cooked chicken to the skillet, allowing it to warm through in the sauce. Serve immediately, either on its own or over your favorite pasta.

Notes

  • For an extra layer of flavor, marinate the chicken breasts in a little olive oil, garlic, and Italian herbs for 30 minutes before cooking.
  • Sun-dried tomatoes packed in oil add more richness; be sure to drain excess oil before slicing.
  • You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less thick.
  • Serve this dish over cooked fettuccine, penne, or creamy mashed potatoes for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Find it online: https://lauracooks.com/tuscan-chicken-recipe/