Description
This Best Creamy Tuscan Chicken recipe features golden seared chicken breasts baked to perfection and smothered in a rich, flavorful sauce of garlic, sun-dried tomatoes, spinach, and creamy Parmesan. It's an easy one-pan dinner that's perfect for busy weeknights and pairs beautifully with pasta, rice, or crusty bread.
Ingredients
Chicken and Coating
- 4 Chicken breasts (or thighs)
- 1 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Paprika
- 1/2 teaspoon Oregano
- 3 tablespoons Olive oil (for searing)
Sauce
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 Bell pepper, sliced into strips
- 1 tablespoon Flour
- 1/3 cup White wine (optional)
- 5.3 oz Sun-dried tomatoes, chopped
- 3.5 oz Spinach
- 1¼ cups Heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt to taste
- Pepper to taste
- 1/2 teaspoon Paprika
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
- Prep: Preheat your oven to 350°F (180°C) to prepare for baking the chicken after searing.
- Coat the chicken: In a shallow dish, whisk together flour, salt, pepper, paprika, and oregano. Dredge each chicken breast or thigh until fully coated, shaking off any excess flour.
- Sear the chicken: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sear the coated chicken for 3 to 4 minutes on each side until golden brown. Then transfer the seared chicken to a baking dish and bake in the preheated oven for 15 minutes, or until the chicken is fully cooked through.
- Make the sauce: In the same skillet used for searing, add 2 tablespoons olive oil. Sauté minced garlic over low heat for 2 to 3 minutes until fragrant. Add sliced bell pepper and chopped sun-dried tomatoes, cooking for an additional 2 to 3 minutes to soften the vegetables.
- Thicken the sauce: Sprinkle the tablespoon of flour evenly over the vegetables and cook for 1 minute to eliminate the raw flour taste. Pour in the white wine (if using) and cook until it almost completely evaporates, intensifying the flavors and thickening the sauce base.
- Finish the sauce: Add the fresh spinach to the skillet and cook for 3 to 4 minutes until wilted. Stir in the heavy cream, grated Parmesan, paprika, thyme, oregano, salt, and pepper. Let the sauce simmer gently for 2 to 3 minutes until it slightly thickens and becomes creamy.
- Combine: Return the baked chicken pieces into the skillet with the creamy sauce. Spoon the sauce over the top and simmer on low heat for 1 to 2 minutes to meld the flavors together. Turn off the heat and sprinkle chopped parsley over the dish.
- Serve: Serve this creamy Tuscan chicken hot alongside pasta, steamed rice, mashed potatoes, or a crusty bread of your choice for a satisfying meal.
Notes
- White wine is optional; you can substitute with chicken broth if preferred.
- Chicken thighs can be used instead of breasts for more tenderness and flavor.
- Adjust seasoning to taste, especially salt and pepper.
- For a lighter version, consider using half-and-half instead of heavy cream.
- This dish pairs wonderfully with a side of garlic bread or a simple green salad.
