Tuscan Chicken Recipe
This Tuscan Chicken recipe features juicy, pan-seared chicken breasts simmered in a rich and creamy sauce made with chicken broth, white wine, sundried tomatoes, garlic, and spinach. Enhanced with Parmesan cheese and Italian herbs, this flavorful dish is perfect for a comforting dinner that feels luxurious yet is easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt and Pepper, to taste
- 2 teaspoons Italian Seasoning
- ½ cup all-purpose flour
- 3–4 Tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes
- 1/3 cup white wine (such as dry white wine like Pinot Grigio)
- 3 cloves garlic, minced
- 1 Tablespoon tomato paste
- 1/3 cup sundried tomatoes, drained and chopped
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 1/3 cup heavy cream
- 1 Tablespoon cream cheese, softened
- ½ cup Parmesan Cheese, grated
- 1 cup fresh spinach
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Dredge each piece lightly in the all-purpose flour to coat.
- Brown the Chicken: Heat 3 to 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
- Make the Sauce Base: In the same skillet, add the minced garlic and sauté briefly until fragrant. Pour in 2 ½ cups chicken broth, add the chicken bouillon cube or bouillon paste, onion powder, dried oregano, and red pepper flakes. Stir in the white wine and tomato paste, and bring the mixture to a simmer.
- Add Sundried Tomatoes: Stir in the sundried tomatoes and allow the sauce to simmer gently for 3-5 minutes to meld the flavors.
- Thicken the Sauce: In a small bowl, mix the cornstarch with cold water until smooth. Slowly whisk this slurry into the simmering sauce to thicken it. Continue to cook for 2-3 minutes until the sauce has thickened to a creamy texture.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream, softened cream cheese, and grated Parmesan cheese. Stir until the cheeses melt and the sauce is smooth and velvety.
- Add Spinach and Return Chicken: Add the fresh spinach to the sauce and cook until just wilted. Return the browned chicken breasts to the skillet, spoon some sauce over them, and warm through for 2-3 minutes.
- Serve: Serve the Tuscan Chicken warm, spooning extra sauce over the chicken and alongside your choice of sides such as pasta, rice, or crusty bread.
Notes
- White wine adds brightness to the sauce but can be substituted with additional chicken broth if preferred.
- For a gluten-free version, use gluten-free flour or cornstarch properly labeled gluten-free.
- Use fresh spinach for best texture; if using frozen, thaw and drain well before adding.
- This dish pairs nicely with creamy mashed potatoes or garlic pasta to soak up the flavorful sauce.
Keywords: Tuscan chicken, creamy chicken recipe, stove top chicken, Italian chicken dish, sundried tomato chicken
Find it online: https://busyrecipe.com/tuscan-chicken-recipe/