Creamy Tuscan Chicken
Creamy Tuscan chicken with chicken breasts, sun-dried tomatoes and spinach in a creamy Parmesan sauce is a delicious and impressive main dish that’s easy to make and ready in 30 minutes!
Yield: 4 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts (halve so thinner; see notes below)
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil, divided
- 1 cup chopped onion
- 4 cloves garlic, minced
- ¼ cup sun dried tomatoes, drained and thinly sliced
- 1 ½ cups heavy cream, (see notes)
- ½ cup grated Parmesan cheese
- 3 cups fresh baby spinach
For serving:
- Chopped fresh parsley (optional)
Instructions
- Heat butter and 1 tablespoon of olive oil in a large skillet over medium high heat. Season chicken breast cutlets with ½ teaspoon salt and ¼ teaspoon pepper. Add to skillet and cook until browned and cooked through, 4-5 minutes per side. Remove and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the sun-dried tomatoes, heavy cream and the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Bring to a simmer then stir in the Parmesan and cook for 2-3 minutes, until the sauce is slightly thickened. Add the spinach and stir to mix in and wilt.
- Return the chicken breasts to the pan, turn to coat in the sauce, then cook for 1 minute until everything is warmed through. Serve immediately.
Notes
Chicken: You need thin boneless, skinless chicken breasts so they cook more quickly and evenly. I simply slice mine across in two to make thinner cutlets.
Heavy cream: Heavy cream - or heavy whipping cream, depending on the brand - is needed for this recipe for both the richness and high fat content. I tried a lower fat substitute and it broke the sauce. Stick with the heavy cream.
Mushrooms: Some versions of this recipe call for mushrooms, so feel free to add some if you like! Just slice and cook them along with the onion until they are tender and have released their moisture.
Serving suggestions: Serve the chicken and sauce over steamed brown or white rice (or cauliflower rice), or with spaghetti or another long, thin noodle. Or serve with polenta or quinoa or just some crusty bread.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat leftovers in a medium skillet over medium low heat, stirring regularly, until warmed through. It helps to slice the chicken before reheating so it heats more quickly and evenly without drying out. You can also reheat individual servings in the microwave until hot.
Video
Nutrition
Serving: 1serving | Calories: 766kcal | Carbohydrates: 14g | Protein: 61g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 715mg | Fiber: 2g | Sugar: 7g
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