Description
Tuscan chicken emerges as a delectable journey through Italian-inspired comfort, blending rich cream sauce with tender chicken and sun-dried tomatoes. Savory herbs and robust flavors create a restaurant-quality meal you can easily craft in your own kitchen.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Dairy and Cream:
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) butter
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) Parmesan cheese, grated
Herbs, Seasonings, and Additional Ingredients:
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (75 g) sun-dried tomatoes, chopped
- 2 cups (60 g) fresh spinach
- 3 garlic cloves, minced
- 1 teaspoon (5 ml) Italian seasoning
- Salt, to taste
- Pepper, to taste
- Fresh basil, for garnish
Instructions
- Thoroughly coat chicken breasts with a blend of salt, pepper, and Italian seasoning, ensuring even coverage.
- In a large skillet, melt olive oil and butter over medium heat, creating a golden searing surface at 375°F.
- Cook chicken for 5-6 minutes on each side until achieving a rich, caramelized exterior and internal temperature reaches 165°F, then transfer to a separate plate.
- Introduce minced garlic to the same skillet, allowing its aromatic essence to bloom for approximately 60 seconds.
- Pour chicken broth and heavy cream into the pan, using a wooden spoon to lift and incorporate the flavorful browned remnants from the chicken.
- Reduce heat and let the liquid simmer for 2-3 minutes, allowing the sauce to develop depth and consistency.
- Incorporate Parmesan cheese, sun-dried tomatoes, and fresh spinach into the creamy mixture, stirring until spinach leaves become tender and sauce thickens.
- Gently return seared chicken to the skillet, luxuriously coating each piece with the velvety sauce.
- Allow the chicken to warm through for an additional 2-3 minutes, melding the flavors together.
- Finish the dish by scattering fresh basil leaves across the top, adding a vibrant, herbaceous touch before serving.
Notes
- Pat chicken dry before seasoning to ensure a crispy, golden-brown exterior that locks in moisture and enhances flavor.
- Use a meat thermometer to check chicken reaches 165°F internally, preventing overcooking while guaranteeing food safety.
- Swap heavy cream with half-and-half or coconut milk for a lighter, dairy-free version that maintains the sauce’s creamy texture.
- Quickly wilt spinach to preserve its vibrant green color and prevent it from becoming soggy or losing nutritional value.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 140 mg