Creamy Tuscan Chicken is a delightful dish featuring seasoned chicken breasts pan-fried to perfection, then nestled in a rich, creamy tomato-based sauce with spinach. This recipe brings a taste of Tuscany to your kitchen with its robust flavors and creamy texture.
Ingredients
- Chicken: Boneless, skinless chicken breasts are used here, but chicken thighs can be a good alternative if you prefer.
- Sauce: A luxurious blend of heavy cream and whole milk with sun-dried tomatoes and spinach. Be sure to soften the sun-dried tomatoes before adding them to the sauce for a smoother texture.
How to Soften Sun-Dried Tomatoes
To ensure the sun-dried tomatoes blend well into the sauce, they need to be softened. If your package doesn’t provide instructions, follow these steps:
- Bring a pot of water to a boil.
- Add the sun-dried tomatoes to the boiling water, cover the pot, and reduce to a simmer.
- Let them simmer for about 3 minutes.
- Drain and cool before chopping. Set aside until needed in the sauce.
Can I Make the Sauce Without Milk?
Absolutely! You can substitute the cup of whole milk with an additional cup of heavy cream for an extra creamy sauce. However, keep in mind that reheating leftovers in the microwave may cause the cream to separate. Reheating on the stovetop is recommended.
How to Store Creamy Tuscan Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat the sauce on the stovetop.
Ingredients
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds (900 grams), pounded to even thickness
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 1 small shallot, diced (about ¼ cup or 30 grams)
- ⅓ cup (40 grams) sun-dried tomato, softened in water, drained, and chopped
- 1 tablespoon garlic, minced
- ⅓ cup (80 grams) chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (240 grams) heavy cream, room temperature
- 1 cup (245 grams) whole milk, room temperature
- 2 cups (60 grams) baby spinach leaves
- 1 cup (100 grams) parmesan cheese, grated (plus more for garnish)
- 1 cup (150 grams) cherry tomatoes, halved
- Salt and pepper, to taste
Instructions
- In a small bowl, combine paprika, garlic powder, salt, and pepper. Season the chicken on all sides with the mixture and gently rub it in.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken.
- Cook the chicken for 6-8 minutes on each side, or until cooked through to an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and place it on a plate. Tent with foil to keep warm.
- In the same skillet, add the diced shallots and softened sun-dried tomatoes. Cook until the shallots are softened, about 2-4 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth to deglaze the pan, scraping up any bits from the bottom. Add tomato paste, dried oregano, paprika, salt, and pepper. Stir to combine.
- Stir in the heavy cream and whole milk, mixing until well combined.
- Add the baby spinach leaves, grated parmesan cheese, and halved cherry tomatoes. Toss everything together. Reduce the heat to low and simmer until the cheese is melted and the spinach is wilted, about 5-7 minutes.
- Return the chicken to the skillet, nestling it into the sauce. Spoon the sauce over the top of the chicken.
- Serve the dish topped with additional parmesan cheese and season with salt and pepper to taste.
This Creamy Tuscan Chicken pairs wonderfully with roasted or steamed vegetables, pasta, or rice, making it a versatile dish for any meal.
