Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, thinly sliced or pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil, for searing
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
⏱️ 5 min
- 2
Dredge the chicken: Place the all-purpose flour in a shallow dish. Dredge each seasoned chicken breast in the flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 2 min
- 3
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the floured chicken breasts (you may need to do this in two batches to avoid overcrowding the pan). Sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 12 min
- 4
Start the sauce base: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pan, scraping up any browned bits (fond) from the bottom. Add the diced white onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Build the creamy sauce: Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate all the flavorful fond. Bring to a simmer, then stir in the heavy cream. Add 1/2 cup of the grated Parmesan cheese and stir until melted and smooth. Stir in the chopped sun-dried tomatoes.
⏱️ 5 min
- 6
Add spinach and simmer: Add the roughly chopped fresh spinach to the sauce. Stir gently until the spinach wilts, which should take about 2-3 minutes. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.
⏱️ 3 min
- 7
Combine chicken and sauce: Return the cooked chicken breasts to the pan, nestling them into the creamy Tuscan sauce. Let them simmer in the sauce for 2-3 minutes to warm through and absorb the flavors.
⏱️ 3 min
- 8
Garnish and serve: Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the chicken and sauce in the pan. Serve immediately, ideally over a bed of white rice or pasta, spooning plenty of the creamy sauce, sun-dried tomatoes, and spinach over each chicken breast.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, thinly sliced or pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil, for searing
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
⏱️ 5 min - 2
Dredge the chicken: Place the all-purpose flour in a shallow dish. Dredge each seasoned chicken breast in the flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 2 min - 3
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the floured chicken breasts (you may need to do this in two batches to avoid overcrowding the pan). Sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 12 min - 4
Start the sauce base: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pan, scraping up any browned bits (fond) from the bottom. Add the diced white onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Build the creamy sauce: Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate all the flavorful fond. Bring to a simmer, then stir in the heavy cream. Add 1/2 cup of the grated Parmesan cheese and stir until melted and smooth. Stir in the chopped sun-dried tomatoes.
⏱️ 5 min - 6
Add spinach and simmer: Add the roughly chopped fresh spinach to the sauce. Stir gently until the spinach wilts, which should take about 2-3 minutes. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.
⏱️ 3 min - 7
Combine chicken and sauce: Return the cooked chicken breasts to the pan, nestling them into the creamy Tuscan sauce. Let them simmer in the sauce for 2-3 minutes to warm through and absorb the flavors.
⏱️ 3 min - 8
Garnish and serve: Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the chicken and sauce in the pan. Serve immediately, ideally over a bed of white rice or pasta, spooning plenty of the creamy sauce, sun-dried tomatoes, and spinach over each chicken breast.
⏱️ 2 min