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Creamy Tuscan Chicken Recipe

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4 from 9 reviews

This Creamy Tuscan Chicken recipe features tender, pan-seared chicken breasts smothered in a rich, flavorful sauce made with sun dried tomatoes, garlic, spinach, parmesan cheese, and a luscious cream base. Perfect for a comforting yet elegant dinner, this dish is easy to prepare and pairs wonderfully with pasta, rice, or steamed vegetables.

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder

Sauce

  • 3 tablespoons reserved sun dried tomato oil (or olive oil, divided)
  • 2 tablespoons garlic (6 cloves, minced)
  • 5 oz sun dried tomato strips in oil (drained, reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy cream (or thickened cream, or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup parmesan cheese (fresh grated)
  • 2 tablespoons fresh parsley (chopped, to serve)

Instructions

  1. Season Chicken: Season the chicken breasts evenly on both sides with salt, cracked pepper, paprika, and onion powder. Ensure the spices are well distributed for maximum flavor.
  2. Sear Chicken: Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 6-8 minutes on each side until golden brown and fully cooked through. If your skillet is small, cook in batches. Transfer the cooked chicken to a warm plate and set aside.
  3. Sauté Garlic and Sun Dried Tomatoes: Add the remaining sun dried tomato oil to the same skillet. Fry the minced garlic for 30 seconds to 1 minute until fragrant. Then add the drained sun dried tomato strips and sauté for 1-2 minutes to release their flavors. Stir in the Dijon mustard, mixing well to combine with the garlic and tomatoes.
  4. Add Cream and Simmer: Reduce the heat to low-medium, pour in the heavy cream (or substitute with thickened cream or evaporated milk), and gently bring the sauce to a simmer while stirring occasionally. Season with additional salt and pepper to taste, balancing the richness and seasoning.
  5. Add Spinach and Cheese: Stir in the fresh spinach leaves and allow them to wilt in the creamy sauce. Then add the grated parmesan cheese, stirring continuously to melt it fully into the sauce for a smooth, cheesy finish. Let the sauce simmer for an additional minute to thicken.
  6. Combine and Serve: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Garnish with chopped fresh parsley. Serve the creamy Tuscan chicken hot over your choice of pasta, rice, or steamed vegetables for a complete meal.

Notes

  • For a lighter version, substitute heavy cream with evaporated milk or a low-fat cream alternative.
  • Adjust seasoning with salt and pepper gradually to suit your taste preferences.
  • If sun dried tomato oil is unavailable, use high-quality olive oil as a substitute.
  • Make sure not to overcook the chicken to keep it tender and juicy.
  • Spinach can be replaced with kale or Swiss chard for a different leafy green option.

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