Name: Tuscan Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts; Salt and Pepper, to taste; 2 teaspoons Italian Seasoning; ½ cup all-purpose flour; 3-4 Tablespoons olive oil; 2 ½ cups chicken broth; 1 chicken bouillon cube or 1 tsp better than bouillon; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 pinch red pepper flakes; 1/3 cup white wine; 3 cloves garlic, minced; 1 Tablespoon tomato paste; 1/3 cup sundried tomatoes, drained and chopped; 2 Tablespoons cornstarch; 2 Tablespoons cold water; 1/3 cup heavy cream; 1 Tablespoon cream cheese, softened; ½ cup Parmesan cheese, grated; 1 cup spinach

Ingredients

2 large boneless skinless chicken breasts

Salt and pepper, to taste

2 teaspoons Italian seasoning

½ cup all-purpose flour

3-4 tablespoons olive oil

2 ½ cups chicken broth

1 chicken bouillon cube or 1 teaspoon better than bouillon

1 teaspoon onion powder

1 teaspoon dried oregano

1 pinch red pepper flakes

⅓ cup white wine (see notes)

3 cloves garlic, minced

1 tablespoon tomato paste

⅓ cup sundried tomatoes, drained and chopped

2 tablespoons cornstarch (plus 2 tablespoons cold water)

⅓ cup heavy cream

1 tablespoon cream cheese, softened

½ cup Parmesan cheese, grated

1 cup spinach

Instructions

Step 1: Combine the chicken broth, bouillon cube or better than bouillon, onion powder, oregano, and red pepper flakes in a bowl. Set aside.

Step 2: In a sealable container, mix cornstarch with 2 tablespoons cold water. Shake well and keep in a cool place.

Step 3: Slice the chicken breasts into 2-3 thinner pieces, about ½ inch thick. If needed, gently pound with a meat tenderizer. Pat each slice completely dry.

Step 4: Lightly season both sides of the chicken slices with salt, pepper, and Italian seasoning. Dredge each piece in flour and shake off excess.

Step 5: Heat olive oil in a large pan over medium-high heat. Sauté 3 pieces of chicken at a time, leaving space between them. Cook for 4-5 minutes on each side until golden brown. Remove and set aside. Repeat with remaining chicken.

Step 6: Remove excess oil from the pan, leaving the browned bits (fond) for flavor. Turn heat off.

Step 7: Return the pan to medium heat. Add white wine, garlic, and tomato paste. Stir to combine and scrape the bottom of the pan to loosen browned bits. Let the mixture bubble gently until thickened and reduced by half, about 4-5 minutes.

Step 8: Add sundried tomatoes and the prepared chicken broth mixture. Increase heat slightly and bring to a gentle boil. Let it simmer and reduce for 10 minutes.

Step 9: Shake the cornstarch mixture and slowly stir it into the bubbling sauce. Stir continuously until the sauce thickens. Reduce heat to low.

Step 10: Allow the sauce to stop bubbling and cool slightly. Gradually stir in heavy cream and cream cheese until smooth. Add Parmesan cheese and mix well.

Step 11: Stir in spinach until wilted. Return the cooked chicken to the pan along with any juices. Spoon sauce over the chicken and heat through for 3-4 minutes. Serve warm.

Tips & Variations

Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor. If you prefer no alcohol, substitute with additional chicken broth and a splash of lemon juice.

For extra richness, add a tablespoon of butter to finish the sauce.

Serve over cooked pasta, mashed potatoes, or with crusty bread to soak up the sauce.

You can swap spinach with kale or swiss chard for a different texture and flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work well and add a bit more flavor and moisture. Adjust cooking times as thighs may take a little longer to cook through.

Is this recipe gluten-free?

The recipe uses all-purpose flour for dredging and cornstarch to thicken the sauce. For a gluten-free version, substitute the flour with a gluten-free flour blend and ensure your broth and bouillon are gluten-free.