Description
This Tuscan Chicken recipe features tender, herb-seasoned chicken breasts cooked to perfection and simmered in a rich, creamy sauce filled with sun-dried tomatoes, garlic, spinach, and a hint of Italian seasoning. Served over your choice of pasta, mashed potatoes, or rice, this dish brings the flavors of Tuscany to your dinner table in under 30 minutes.
Ingredients
Chicken and Seasonings
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp crushed red peppers
- 4 boneless skinless chicken breasts (about 2 pounds)
Sauce
- 1/2 cup yellow onion, diced (about 1 small onion)
- 3 tsp garlic paste
- 1/4 cup butter (4 tbsp or 1/2 stick)
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream (or half and half or milk)
- 3/4 cup sun-dried tomatoes
- 2 cups baby spinach, packed
To Serve
- 4 cups cooked pasta, mashed potatoes, or rice
Instructions
- Prep pan. In a large skillet or Dutch oven, heat the olive oil over medium heat to prepare for cooking the chicken.
- Season chicken. Pat the chicken breasts dry with paper towels. Sprinkle both sides evenly with salt, pepper, Italian seasoning, and crushed red pepper flakes for a subtle heat.
- Cook chicken. Place the chicken breasts in the hot skillet and cook for 5-7 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
- Sauté aromatics. Add the diced onions to the same skillet and cook, stirring occasionally, for 3-4 minutes until the onions become translucent. Stir in the garlic paste and cook for about 1 minute until aromatic.
- Make sauce. Add the butter and flour to the skillet, whisking to combine with the onions and garlic. Let it cook and bubble gently for 1 minute to form a roux that will thicken the sauce. Gradually whisk in the chicken broth, followed by the heavy cream (or substitute), sun-dried tomatoes, and baby spinach, scraping up any browned bits from the bottom of the pan. Stir continuously until the spinach wilts and the sauce thickens to a creamy consistency.
- Finish dish and serve. Return the cooked chicken breasts to the skillet, nestling them into the sauce to reheat slightly. Serve the Tuscan chicken hot over your choice of cooked pasta, mashed potatoes, or rice for a complete meal.
Notes
- For a lighter sauce, use half and half or milk instead of heavy cream.
- Sun-dried tomatoes packed in oil can be used; if so, reduce added olive oil accordingly.
- If you prefer more spice, increase the amount of crushed red pepper flakes to taste.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Fresh garlic can be used instead of garlic paste; use 2-3 minced cloves if preferred.
