Creamy Tuscan Chicken

Tuscan chicken breast with sauce on a spatula held over skillet.

4.67 from 6 ratings

from kristineskitchenblog.com

This Tuscan Chicken is a delicious, simple way to prepare boneless, skinless chicken breasts. Sun-dried tomatoes, spinach and a creamy pan sauce bring incredible flavor to this easy chicken recipe. Serve the chicken and sauce with pasta, rice or mashed potatoes.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 453kcal

Ingredients

1 ½ pounds boneless, skinless chicken breasts about four 6-ounce chicken breasts
salt and pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 tablespoons butter
½ cup chopped shallots
3 cloves garlic minced
1 tablespoon all-purpose flour
1 cup low sodium chicken broth
½ cup oil-packed sun dried tomatoes drained and chopped
3 cups chopped fresh spinach loosely packed
½ cup heavy cream
grated Parmesan cheese optional, for serving

Instructions

Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Remove chicken from the bag.
Use paper towels to pat the chicken breasts dry. Season both sides of the chicken breasts with salt, pepper and Italian seasoning.
Heat the olive oil in a large skillet, such as a cast iron skillet, over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Remove chicken to a clean plate.
Reduce the heat to medium. Add the butter and shallots to the pan and cook until softened, 1-2 minutes.
Add the garlic and flour to the skillet. Cook, stirring, for 1 minute.
Pour the chicken broth into the skillet and stir, scraping up any browned bits. Continue cooking until the sauce starts to thicken, stirring often.
Reduce the heat to medium-low and stir in the sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes until the spinach wilts. Stir in the heavy cream.
Add the chicken back to the pan and heat for 1-2 minutes, until heated through. Spoon the sauce over the chicken and serve, with a sprinkle of grated Parmesan cheese, if desired.

Video

Notes

Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

Nutrition

Nutrition information is only an estimate.