Tuscan Chicken Recipe
Seared chicken cutlets with spinach and sun-dried tomatoes simmered in a rich cream sauce give creamy Tuscan chicken plenty of reason to be on everyone's weekly dinner menu!
Ingredients
- 2 tablespoons olive oil
- 1 Tablespoon butter
- Salt and pepper to taste
- 1 pound boneless skinless chicken breasts 2 large breasts
- 1 small onion finely chopped
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes drained and chopped
- 1 teaspoon Italian seasoning more to taste
- 1 cup heavy cream
- ¼ cup chicken broth or dry white wine
- ½ cup Parmesan cheese grated
- 1-2 cups baby spinach
- Freshly parsley for garnish
Instructions
- Slice: Cut the chicken in half length wise to create 4 thin pieces.
- Season: Sprinkle salt and peper on both sides of the chicken.
- Cook Chicken: In a large skillet, heat olive oil and butter over medium heat. Add the chicken. Cook each side until golden browned and the internal temp reaches 165°F. Remove chicken from the skillet and set aside.
- Sauté: In the same pan, sauté the onion until translucent. Add the garlic and cook for another minute. Add in tomatoes and Italian seasoning.
- Creamy Sauce: Slowly whisk in the chicken broth. Then whisk in the heavy cream and 1/2 cup cheese. Bring to a simmer and let it cook for a few minutes to thicken. Season with salt and pepper to taste.
- Combine: Add spinach and allow to wilt. Return the cooked chicken to the skillet. Spoon over top.
- Serve: Serve hot, garnished with fresh parsley or basil if desired.
Notes
Notes
Thickening: If you'd like a thicker sauce, whisk in 1-2 teaspoons of cornstarch or flour while it is simmering.
Veggies: Feel free to add in sliced mushrooms or bell peppers with the onions for extra veggies.
Serving: We love to serve this chicken over pasta or mashed potatoes or alongside roasted vegetables.
Storage: Store in a covered container in the refrigerator for up to 3 days.
Thickening: If you'd like a thicker sauce, whisk in 1-2 teaspoons of cornstarch or flour while it is simmering.
Veggies: Feel free to add in sliced mushrooms or bell peppers with the onions for extra veggies.
Serving: We love to serve this chicken over pasta or mashed potatoes or alongside roasted vegetables.
Storage: Store in a covered container in the refrigerator for up to 3 days.
Nutrition
, , , , , , , , , , , , , , , ,