Description
Whip up Creamy Tuscan Chicken for an easy dinner. This flavorful dish, packed with sun-dried tomatoes and spinach, makes weeknights delicious and simple.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch thick cutlets
- 1.5 cups heavy cream
- 1 cup low-sodium chicken broth
- Flavor Foundations:
- 1/2 cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 4–6 cloves garlic, minced
- 5 oz fresh spinach
- Aromatics & Seasoning:
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp olive oil
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions
- Prep Your Chicken, Get Searing:: First things first, pat those chicken pieces super dry. This is critical for getting a nice sear! Season them generously with salt, pepper, and a sprinkle of Italian seasoning. Heat a large skillet over medium-high heat with a tablespoon of olive oil. When it shimmers, add the chicken. Don’t overcrowd the pan; you want a golden-brown crust, not steamed chicken. I usually do this in batches. Sear for about 4-6 minutes per side until beautifully browned, then take them out and set them aside. This is where I always get impatient and flip too early, oops!
- Build Your Flavor Base:: Reduce the heat to medium. If the pan looks dry, add another splash of oil. Toss in your minced garlic and those lovely sun-dried tomatoes (chopped, if they’re big). Sauté for about 1-2 minutes until the garlic is fragrant – seriously, the smell is divine! Be careful not to burn the garlic; it can turn bitter fast. I’ve definitely scorched a batch or two in my day, and that’s no fun. Stick to golden, not dark brown.
- Deglaze and Get Creamy:: Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it adds so much depth! Let it simmer for a minute or two, then stir in the heavy cream. Oh, this is where the magic starts to happen! Bring it to a gentle simmer, just until it starts to thicken slightly. I always resist the urge to crank up the heat here; low and slow is the way for a smooth sauce.
- Add the Greens and Cheese:: Once the sauce is simmering, stir in your fresh spinach. It’ll look like a lot, but watch it magically wilt down in just a minute or two. Once it’s mostly wilted, stir in your freshly grated Parmesan cheese. Keep stirring until the cheese is fully melted and incorporated, making the sauce even more luscious. This is the stage where I usually sneak a little taste, just to make sure it’s perfect, you know?
- Reunite the Chicken with the Sauce:: Nestle your seared chicken pieces back into the creamy Tuscan chicken sauce. Make sure they’re partially submerged so they can soak up all that goodness. Reduce the heat to low, cover the pan, and let it gently simmer for another 5-10 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. This step is about letting all those flavors meld together beautifully. Sometimes I sneak a few extra sun-dried tomatoes in here, just for good measure.
- Taste, Adjust, and Serve Your Creamy Tuscan Chicken:: Uncover the pan, give the sauce a final stir, and taste for seasoning. Does it need more salt? A crack of fresh black pepper? Maybe a tiny pinch more Italian seasoning? Adjust as needed. Garnish with some fresh basil or parsley if you’ve got it – it really brightens everything up. Serve your glorious Creamy Tuscan Chicken immediately! It should be tender, juicy, and swimming in that rich, flavorful sauce. Honestly, it looks like a fancy restaurant dish, but you made it right here in your kitchen!