Go Back
Tuscan Chicken Recipe
Ash Tyrrell

Tuscan Chicken Recipe

I can’t wait to tell you about my Tuscan Chicken recipe! When I first made it, the combination of tender chicken, a creamy garlic sauce, sun-dried tomatoes, and spinach had me hooked from the first bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts: Pound them thin for even cooking and tender bites.
  • 1 teaspoon Italian seasoning: Infuses the chicken with classic herbaceous notes.
  • Salt and pepper to taste: Brings out the flavors of the chicken and sauce.
  • 2 tablespoons olive oil: Ensures the chicken gets a golden crispy sear.
  • 3 garlic cloves minced: Elevates the sauce with bold, aromatic flavor.
  • 1 small onion diced: Adds sweetness and depth to the creamy sauce.
  • ½ cup sun-dried tomatoes chopped: Their slightly tangy sweetness pairs perfectly with garlic and cream.
  • 3 cups fresh spinach leaves: Wilts down beautifully to add color and nutrients.
  • 1 cup heavy cream: Creates the luxuriously rich creamy sauce that ties everything together.
  • ½ cup parmesan cheese freshly grated: Adds a nutty, salty finish to the sauce.

Method
 

  1. Season your chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat.
  2. Add the chicken and sear on both sides for 3-4 minutes until golden brown. Remove from the skillet and set aside; you’ll finish cooking them in the sauce later.
  3. Using the same skillet, add your chopped onions and garlic. Cook for about 2-3 minutes, stirring until fragrant and slightly softened. Toss in the sun-dried tomatoes and stir briefly to release their flavors.
  4. Next, add the fresh spinach to the pan. Stir it gently, letting it wilt down into the other ingredients. It might seem like a lot at first, but it quickly reduces in volume as it cooks.
  5. Stir in the heavy cream, then sprinkle in the grated parmesan cheese. Allow the sauce to simmer, thickening slightly as it bubbles. Taste the sauce and adjust with more salt or pepper if required.
  6. Nestle the seared chicken breasts back into the skillet, spooning the sauce over them.
  7. Cover and cook for another 5-7 minutes, letting the chicken soak up the rich flavors and finish cooking through. By the time it’s ready, the sauce will be creamy, and the chicken tender!

Notes

  • Thin is Best: Pound your chicken to uniform thickness for even cooking and to prevent drying out.
  • Grate Fresh Cheese: Fresh parmesan melts better and has unbeatable flavor compared to pre-shredded.
  • Flavor Boost: Deglaze the skillet with a splash of white wine before adding cream for extra depth.