Tuscan Chicken

why make this recipe

Tuscan Chicken is creamy, bright, and quick. It uses simple ingredients and tastes rich without a lot of work. You can make it on a weeknight or for guests.

introduction

This dish blends garlic, sun-dried tomatoes, spinach, and Parmesan in a creamy sauce. It stays moist and full of flavor. If you like bold, cheesy chicken, also try the easy garlic Parmesan chicken meatloaves for a different twist.

how to make Tuscan Chicken

1. Season the chicken with salt and pepper.
2. Heat olive oil in a skillet over medium heat until it shimmers.
3. Sear chicken 6 minutes per side until golden. Remove and set aside.
4. In the same skillet, add minced garlic and cook 30 seconds.
5. Add sun-dried tomatoes and spinach; stir until the spinach wilts.
6. Pour in heavy cream and chicken broth and bring to a gentle simmer.
7. Stir in Parmesan until it melts and the sauce thickens.
8. Return chicken to the skillet, spoon sauce over it, and simmer 5 more minutes.
9. Serve hot with extra sauce and Parmesan if you like.

Ingredients :

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes (packed in oil)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions :

Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat until shimmering. Sear the chicken for about 6 minutes on each side until golden brown. Remove from skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds. Stir in sun-dried tomatoes and spinach until wilted. Pour in heavy cream and chicken broth; bring to a gentle simmer. Add Parmesan cheese and stir until melted. Return seared chicken to the skillet, spoon sauce over it, and let simmer for an additional 5 minutes. Serve hot, garnished with extra sauce and Parmesan if desired.

how to serve Tuscan Chicken

Serve over cooked pasta, rice, or mashed potatoes to soak up the sauce. It also goes well with crusty bread and a green salad. For a lighter meal, serve with steamed vegetables.

how to store Tuscan Chicken

Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave until hot. If frozen, place in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Tuscan Chicken

• Pat chicken dry so it browns well.
• Use the oil from the sun-dried tomatoes for extra flavor.
• Do not overcook the chicken; use a meat thermometer if unsure (165°F / 74°C).
• Let the chicken rest a few minutes after cooking to keep it juicy.
• Grate fresh Parmesan for a better melt and taste.

variation (if any)

• Add mushrooms or bell peppers when you sauté the garlic.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Replace spinach with kale or arugula for a different green.
• Stir in a splash of white wine before the cream for extra depth.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work. Cook time may change; thighs may need a bit more time.

Q: Can I use jarred dried sun-dried tomatoes instead of oil-packed?
A: You can. Rehydrate them in warm water first and drain well, then add to the pan.

Q: Is there a dairy-free option?
A: Use coconut cream or a dairy-free cream substitute and a vegan Parmesan to make it dairy-free.

Q: Can I make this ahead for a party?
A: Yes. Cook the chicken and sauce, cool, then store in the fridge. Reheat slowly before serving.

Tuscan Chicken

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: Italian
• Diet: Gluten-Free

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Description

Creamy, bright Tuscan Chicken with garlic, sun-dried tomatoes, and spinach in a rich sauce that’s quick and easy to prepare.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes (packed in oil)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium heat until shimmering.
3. Sear the chicken for about 6 minutes on each side until golden brown. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds.
5. Stir in sun-dried tomatoes and spinach until wilted.
6. Pour in heavy cream and chicken broth, and bring to a gentle simmer.
7. Add Parmesan cheese and stir until melted.
8. Return seared chicken to the skillet, spoon sauce over it, and let simmer for an additional 5 minutes.
9. Serve hot, garnished with extra sauce and Parmesan if desired.

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Notes

For additional flavor, use the oil from the sun-dried tomatoes and ensure the chicken rests after cooking for juiciness.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 100mg