Tuscan Chicken

Introduction

If you’re craving a meal that brings the warmth of Tuscany right to your kitchen, this Tuscan Chicken recipe is about to become a new favorite. Imagine tender chicken breasts nestled in a creamy, garlic-infused sauce with hints of sun-dried tomatoes, fresh spinach, and earthy mushrooms. Each bite feels like a cozy hug on a cool day, with rich flavors that are both comforting and easy enough to make on any weeknight. This dish has a way of transforming an ordinary dinner into something unforgettable, making it perfect for both family meals and impressing guests alike.

One of the best things about this recipe is how it beautifully balances indulgence with simplicity. The sauce is creamy but not heavy, with the freshness of spinach and the savory bite of parmesan cheese. It’s also surprisingly quick to put together. With just a few steps, you’ll have a meal that looks and tastes like it took hours. And don’t let the list of ingredients fool you—it’s all about using what’s on hand and allowing the flavors to come together naturally. The result is a wholesome dish that tastes like a little getaway to the Italian countryside.

This recipe is also adaptable; feel free to use regular chicken breasts by slicing them thin or adjusting the cook time. And if you’re looking to cut back on dairy, you can swap in a lighter cream or milk alternative. Pair it with some crusty bread or a light salad, and you’ve got yourself a dinner that’s as delicious as it is satisfying. Let’s dive into the steps and bring this Tuscan-inspired meal to life in your kitchen.

---

Tuscan Chicken Recipe

Ingredients

• 1 1/4 lbs thin boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons butter
• 8 ounces button mushrooms, sliced
• 1 tablespoon flour
• 1 1/2 teaspoons minced garlic
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 cup baby spinach leaves
• 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
• 1 tablespoon chopped parsley

Instructions

1. In a large pan over medium-high heat, warm the olive oil. Season the chicken breasts with salt and pepper on both sides.
2. Place the chicken in the pan, cooking for 4-5 minutes on each side or until golden brown and fully cooked. Once done, transfer the chicken to a plate, cover with foil, and set aside. Carefully wipe the pan with a paper towel.
3. Melt the butter in the same pan. Add the mushrooms, cooking for 5-6 minutes until they’re tender and golden brown.
4. Stir in the garlic, cooking for about 30 seconds. Add the flour and whisk until it’s well combined.
5. Pour in the chicken broth and heavy cream, whisking until smooth. Let the sauce come to a gentle simmer, seasoning with salt and pepper as needed.
6. Stir in the parmesan cheese, followed by the spinach and sun-dried tomatoes. Cook until the spinach has wilted.
7. Turn off the heat. Return the chicken to the pan, spooning the sauce over the top. Garnish with chopped parsley and serve immediately.

Tip: If using thick chicken breasts, increase cook time or slice them in half lengthwise for a quicker cooking process.

Print