Tuscan Chicken over Mashed Potatoes
Tuscan Chicken over Mashed Potatoes
Ingredients
For the Tuscan Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh basil, chopped, for garnish
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken: Season chicken breasts generously with salt and pepper on both sides.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 14 min
- 3
While the chicken cooks, prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.
⏱️ 25 min
- 4
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.
⏱️ 5 min
- 5
Prepare the Tuscan sauce: In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min
- 6
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Cook for 3-5 minutes, until the sauce slightly thickens.
⏱️ 5 min
- 7
Stir in the fresh spinach. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 4 min
- 8
Return the cooked chicken breasts to the skillet with the sauce, turning to coat them. Let them warm through for 1-2 minutes.
⏱️ 2 min
- 9
To serve, spoon a generous portion of mashed potatoes onto each plate. Top with a Tuscan chicken breast and a spoonful of the creamy sauce. Garnish with fresh chopped basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tuscan Chicken over Mashed Potatoes
For the Tuscan Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh basil, chopped, for garnish
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken: Season chicken breasts generously with salt and pepper on both sides.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 14 min - 3
While the chicken cooks, prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.
⏱️ 25 min - 4
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.
⏱️ 5 min - 5
Prepare the Tuscan sauce: In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min - 6
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Cook for 3-5 minutes, until the sauce slightly thickens.
⏱️ 5 min - 7
Stir in the fresh spinach. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 4 min - 8
Return the cooked chicken breasts to the skillet with the sauce, turning to coat them. Let them warm through for 1-2 minutes.
⏱️ 2 min - 9
To serve, spoon a generous portion of mashed potatoes onto each plate. Top with a Tuscan chicken breast and a spoonful of the creamy sauce. Garnish with fresh chopped basil.
⏱️ 2 min