Creamy Tuscan Chicken

Juicy, Italian herb seasoned chicken, seared until golden then simmered in a cozy cream sauce with onion, garlic, sun-dried tomatoes, spinach, and parmesan cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword easy chicken breast recipe, tuscan chicken, tuscan recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 728kcal

Author Robin Miller

Ingredients

4 5- to 6-ounce boneless skinless chicken breasts
2 teaspoons Italian seasoning
Salt and freshly ground black pepper
3 tablespoons olive oil
1/3 cup finely chopped onion
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
4 cloves garlic minced
2 packed cups baby spinach leaves
1 1/2 cups heavy cream
1/4 cup grated parmesan cheese preferably freshly grated

Instructions

Season both sides of the chicken with the Italian seasoning, salt, and pepper.
Heat 2 tablespoons of the oil in a large, non-reactive skillet over medium-high heat. Add the chicken and sear until golden brown on both sides. Transfer the chicken to a plate and set aside.
Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the onion and cook for 3 minutes, until soft. Add the sun-dried tomatoes and garlic and cook for 1 minute, until fragrant.
Add the spinach, and cook for 1 minute, until the leaves just start to wilt.
Add the heavy cream and parmesan cheese and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate. Simmer for 5 minutes, until the chicken is cooked through, and the sauce thickens.

Pick the right pan. When combining cream and acidic ingredients (like sun-dried tomatoes), use a non-reactive pan, such as a ceramic, enamel-coated, or stainless-steel. Avoid cast iron, aluminum, or copper, which will react with the acidic ingredients and curdle the sauce.

Nutrition