Creamy Tuscan Chicken

It’s a restaurant-worthy dish you can make at home for a fraction of the cost. This dish features buttery tender chicken breasts seasoned with a blend of onions, garlic and Italian herbs and spices infusing the chicken with loads of flavor and a creamy, savory sauce of sun-dried tomatoes, cream, parmesan cheese and white wine. This one pot chicken recipe is perfect for weeknight as well as a meal prep option. You can also switch the chicken breast for chicken thighs or any other part - the cook time will vary. Give this a try and it's surely going to turn into your favorite quick dinner recipe!

Yield: 4
Author:
Creamy Tuscan Chicken

Creamy Tuscan Chicken

This dish features buttery tender chicken breasts seasoned with a blend of onions, garlic and Italian herbs and spices infusing the chicken with loads of flavor and a creamy, savory sauce of sun-dried tomatoes, cream, parmesan cheese and white wine.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Flour Mixture:
Sauce:

Instructions

  1. Preheat the oven to 320°F (160°C).
  2. In a separate baking pan or shallow bowl, mix together the flour, salt, pepper, Italian seasoning, paprika, and garlic powder.
  3. Heat 2 tbsp of the olive oil in a large skillet, set to medium-high heat.
  4. Dredge the chicken breasts in the flour mixture. Make sure its well-coated and shake off any excess flour.
  5. Carefully place the chicken in the skillet and fry on both sides for 3-5 minutes until golden.
  6. Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking while you make the sauce. [Oven should be 320°F (160°C)].
  7. Add 1-2 tbsp of oil to the pan and set on a medium heat.
  8. Add the onion and cook for 3-4 minutes until they start to soften and translucent.
  9. Add the garlic, as well as the Italian seasoning, red pepper flakes, tomato paste, sun-dried tomatoes, and white wine. Optional: Also add the bell peppers and cook for 2-3 minutes.
  10. Next pour in the wine and allow to bubble for 2 minutes.
  11. Next slowly add the chicken stock, a pinch of salt, and pepper. Bring to a boil, then simmer for 5 minutes. Reduce the liquid before adding heavy cream.
  12. Next, pour in the heavy cream and parmesan cheese.
  13. Add the spinach, stir and cook for a couple of minutes until the spinach wilts.
  14. Give it a taste, add more salt and pepper or heavy cream if necessary.
  15. Remove the chicken from the oven and check to make sure that its done (remember the chicken breasts should reach an internal temperature of 165ºF on an instant-read thermometer for doneness and remain at that temperature for at least 30 seconds.)
  16. Then place in the pan with the sauce and cook for another couple of minutes.
  17. Serve topped with a sprinkling of fresh parsley, cilantro or fresh herbs.
  18. Pairs well with penne pasta, rice, steamed vegetables, mashed potatoes, couscous or crusty French bread.

Notes

TIPS AND SUBSTITUTIONS:

  • White wine can be substituted with apple cider vinegar, lemon juice or chicken/vegetable stock.
  • The sauce needs to be cooked on low simmer so as to prevent it from splitting.
  • Reduce the liquid before adding cream.
  • Add an additional 1/4 cup heavy cream for more creaminess.
  • Mushrooms, broccoli, bacon, artichoke or arugula can also be added for additional flavor.
  • Use freshly grated cheese from a block if possible for the best consistency in your sauce. Some store-bought grated Parmesan can contain a lot of fillers, which can cause clumping and the sauce to curdle.

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I’m Aimee! Join me in my kitchen as I create, test and share easy-to-follow recipes, tips and techniques for fresh, simple, seasonal ingredients and globally-inspired dishes, drawing inspiration from diverse culinary traditions around the world.

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