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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 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 sun-dried tomatoes, packed in oil, drained and chopped
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the coated chicken pieces and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
⏱️ 3 min
- 6
Return the cooked chicken pieces to the skillet and toss to coat them in the creamy Tuscan sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh parsley if desired. 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 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 sun-dried tomatoes, packed in oil, drained and chopped
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the coated chicken pieces and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a gentle simmer.
⏱️ 5 min - 5
Add the fresh spinach to the simmering sauce and cook until it wilts, about 2-3 minutes. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
⏱️ 3 min - 6
Return the cooked chicken pieces to the skillet and toss to coat them in the creamy Tuscan sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Serve immediately, garnished with fresh parsley if desired. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 1 min