Description
This Tuscan Chicken recipe features tender, pan-seared chicken breasts simmered in a rich, creamy tomato and sun-dried tomato sauce with spinach and Parmesan cheese. Infused with Italian herbs, garlic, and a splash of white wine, this dish offers a perfect blend of flavors and textures, making it an elegant yet easy dinner option.
Ingredients
Scale
Chicken and Seasoning
- 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
Broth and Seasoning Mix
- 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
Sauce Ingredients
- 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
Instructions
- Prep Work: Gather all ingredients. Combine the chicken broth, bouillon cube or paste, onion powder, dried oregano, and red pepper flakes in a bowl and set aside. In a sealable container, mix the cornstarch with cold water, shake well, and place in a cool spot for later use.
- Prepare the Chicken: Slice each chicken breast into 2 to 3 thinner cutlets. If needed, pound them to approximately ½ inch thickness for even cooking. Pat the chicken slices completely dry with paper towels.
- Season and Dredge: Lightly season both sides of each chicken piece with salt, pepper, and Italian seasoning. Dredge the chicken slices in flour, ensuring an even coating, then tap off any excess flour.
- Sear the Chicken: Heat 3 to 4 tablespoons of olive oil in a large pan over medium-high heat. Add a few pieces of chicken at a time without overcrowding. Sauté each side for 4-5 minutes until a golden brown crust forms. Remove cooked pieces and set aside. Repeat for remaining chicken slices. Adjust heat and add more olive oil as needed to maintain proper searing and crust development.
- Deglaze the Pan: Turn off heat and remove excess oil, leaving the flavorful browned bits (fond) on the pan surface. Return stove to medium heat and add white wine, minced garlic, and tomato paste to the pan. Stir continuously, scraping the bottom with a spatula to incorporate fond. Allow the mixture to gently bubble until thickened and reduced by half, approximately 4-5 minutes.
- Simmer the Sauce: Add chopped sun-dried tomatoes and the prepared chicken broth mixture. Increase heat slightly and bring to a gentle boil. Let it cook uncovered for about 10 minutes to reduce and concentrate flavors.
- Thicken the Sauce: Shake the reserved cornstarch and water mixture again and slowly whisk it into the bubbling sauce while stirring continuously. The sauce will thicken quickly. Once thickened, reduce heat to low.
- Finish the Sauce: Wait for the sauce to stop bubbling and cool slightly. Gradually stir in the heavy cream and softened cream cheese until fully combined. Sprinkle in the grated Parmesan cheese and stir until incorporated and smooth.
- Add Spinach and Chicken: Stir fresh spinach into the sauce until wilted. Return the cooked chicken slices along with any accumulated juices from the plate back into the pan. Spoon sauce over the chicken and allow it to heat through for 3-4 minutes on low heat.
- Serve: Once heated through, serve the Tuscan Chicken hot, spooning extra sauce over each portion for a creamy, flavorful meal.
Notes
- The white wine enhances the flavor and helps deglaze the pan; if preferred, you can substitute it with additional chicken broth, although wine adds a nice depth.
- Use paper towels to pat chicken slices dry to promote a good sear and crust formation.
- Do not overcrowd the pan when searing chicken to ensure even browning.
- The fond (brown bits) on the pan is essential for a flavorful sauce, so avoid scraping it away before deglazing.
- Adjust heat as necessary during searing to prevent burning while maintaining a good crust.
- This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan Chicken, creamy chicken recipe, Italian chicken, sun-dried tomato sauce, skillet chicken, Parmesan cream sauce
