Creamy Tuscan Chicken Recipe
This Creamy Tuscan Chicken is a warm hug on a plate! Tender chicken in a luscious sauce with mushrooms, sun-dried tomatoes, and spinach.
Servings: 4 servings
Ingredients
For the Chicken:
- 2 large chicken breasts halved (1 1/2 lbs)
- 1 tsp fine sea salt divided
- 1/2 tsp freshly ground black pepper divided
- 1/2 tsp garlic powder
- 2 tbsp light olive oil divided
- 1 tbsp unsalted butter
For the Sauce:
- 8 oz brown mushrooms thickly sliced
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup green onion green parts, chopped
- 3 cloves garlic minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup parmesan cheese finely shredded
- 2 cups fresh baby spinach
Instructions
Method:
- Start by seasoning the halved chicken breasts with 1/2 teaspoon of fine sea salt, 1/4 teaspoon of black pepper, and garlic powder on both sides.
- In a large skillet, heat 1 tablespoon of light olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and unsalted butter. Once melted, add the sliced mushrooms and cook for 4-5 minutes until browned and tender.
- Add the chopped sun-dried tomatoes, green onions, and minced garlic. Sauté for an additional 2-3 minutes until fragrant.
- Pour in the heavy whipping cream and stir to combine. Allow to simmer, then add the parmesan cheese, stirring until melted and smooth.
- Stir in the fresh baby spinach and cook for just a minute until wilted. Return the seared chicken to the skillet, spooning the creamy sauce over the top.
- Serve the creamy Tuscan chicken over pasta, rice, or alongside a fresh salad.
Equipment
- Large Skillet
- Meat Thermometer
- Wooden Spoon
- Cutting board and knife
Notes
- Serve over zucchini noodles for a low-carb version.
- Substitute chicken with eggplant or tofu for a vegetarian option.
- Use coconut cream for a dairy-free version.