Description
Creamy Tuscan Chicken is a rich and flavorful skillet dish featuring tender chicken breasts cooked in a luscious sauce made from sun-dried tomatoes, spinach, parmesan, and a creamy broth. This quick and easy recipe combines Italian-inspired flavors to create a comforting, restaurant-quality meal perfect for weeknights.
Ingredients
Scale
Chicken Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Ground black pepper (to taste)
Chicken and Cooking
- 4 large chicken breasts
- 2 tablespoons oil (reserved from sun-dried tomatoes)
- 2 tablespoons butter
- 1 tablespoon flour
Sauce
- 1 ½ cups low sodium chicken broth
- ½ cup heavy cream
- 1 (8.5-oz) jar sun-dried tomatoes (drained, 2 tablespoons oil reserved for chicken)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried garlic powder
- Ground black pepper (to taste)
Finishing Touches
- 3 cups baby spinach
- â…“ cup grated parmesan cheese
Instructions
- Season the Chicken: Combine garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the mixture all over the chicken breasts evenly to season thoroughly.
- Brown the Chicken: Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Carefully add the chicken breasts and brown them for about 2 minutes per side until they develop a nice golden color. The chicken will not be fully cooked at this point. Remove the chicken and set aside on a plate.
- Prepare the Sauce Base: Lower the heat to medium-low, keeping the skillet with the cooking juices (do not clean it). Add butter and let it melt. Remove the skillet briefly from heat; stir flour into the melted butter until smooth. Return the skillet to medium-low heat and cook the roux mixture for 1 to 2 minutes until it becomes frothy, ensuring the flour cooks through.
- Add Liquids and Seasonings: Slowly whisk in the low sodium chicken broth to the roux, avoiding lumps. Stir in the heavy cream, drained sun-dried tomatoes, Italian seasoning, dried garlic powder, and freshly ground black pepper. Mix everything evenly to combine the creamy sauce.
- Simmer the Chicken in Sauce: Return the browned chicken breasts to the skillet, turning them a few times to coat with the sauce. Bring the skillet to a medium heat simmer, then reduce the heat to low to maintain a gentle simmer. Cover the skillet with a lid and cook for 5 to 10 minutes, stirring the sauce occasionally until the chicken reaches an internal temperature of 165°F, indicating it is fully cooked.
- Finish the Sauce and Serve: Remove the cooked chicken from the skillet and keep it warm. Stir baby spinach and grated parmesan cheese into the sauce. Simmer for 1 to 2 minutes until the spinach wilts and the cheese melts, enriching the sauce. Taste and adjust seasoning if needed. Serve the creamy sauce spooned over the chicken breasts hot.
Notes
- Use a meat thermometer to ensure chicken is cooked to the safe internal temperature of 165°F for food safety.
- Reserve the oil from the sun-dried tomatoes as it imparts great flavor to the dish; do not discard it.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
