Creamy Tuscan Chicken Recipe
If you’re searching for a dinner idea that’s both comforting and bursting with flavor, look no further than this Creamy Tuscan Chicken Recipe.
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Tongs or Spatula
- Mixing bowl (optional)
- Garlic press (optional)
- Whisk
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh baby spinach
- Optional: red pepper flakes for a kick
- Fresh basil or parsley for garnish
Instructions
- Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in the heavy cream and Parmesan cheese. Whisk until smooth and slightly thickened, about 3-4 minutes.
- Add the sun-dried tomatoes and spinach. Stir until the spinach wilts.
- Return the chicken to the pan. Spoon sauce over the top and simmer for another 2-3 minutes. Garnish with fresh basil or parsley.
Notes
- Pound chicken evenly to ensure consistent cooking and juiciness.
- Use sun-dried tomatoes in oil for better texture and richer flavor.
- Don’t skip deglazing the pan—it adds depth to the sauce.
- Let the sauce simmer after adding the cream for the perfect consistency.
- Taste as you go—especially when adjusting salt or adding spice.