Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 cups fresh spinach
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the chicken pieces with flour, salt, and pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
⏱️ 3 min
- 5
Stir in the grated Parmesan cheese and chopped sun-dried tomatoes. Continue to simmer for 3-5 minutes, or until the sauce slightly thickens.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min
- 7
Return the cooked chicken to the skillet and toss to coat in the creamy Tuscan sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 8
Garnish with fresh chopped basil and serve immediately. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 cups fresh spinach
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the chicken pieces with flour, salt, and pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
⏱️ 3 min - 5
Stir in the grated Parmesan cheese and chopped sun-dried tomatoes. Continue to simmer for 3-5 minutes, or until the sauce slightly thickens.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min - 7
Return the cooked chicken to the skillet and toss to coat in the creamy Tuscan sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 8
Garnish with fresh chopped basil and serve immediately. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 1 min