Tuscan Chicken

Tuscan Chicken is an easy recipe made with pantry ingredients and restaurant-style results! Seasoned tender chicken cutlets are smothered in a rich and flavorful creamy parmesan sauce loaded with sun-dried tomatoes and fresh spinach that's ready in less than 30-minutes.

Course Dinner

Cuisine American, Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 639kcal

Author Sherri Hagymas

Ingredients

2 chicken breasts boneless skinless
Salt and pepper
½ cup flour
3 tablespoons olive oil
1 medium onion diced
4 cloves garlic minced
½ cup sun dried tomatoes sliced
4 ½ cups baby spinach
1 teaspoon Italian seasoning
1 cup parmesan cheese grated
1 cup heavy cream
⅓ cup fresh basil sliced

Instructions

Place the flour on a plate or in a baggie.
½ cup flour
Cut the chicken in half lengthwise so it is thin and sprinkle with salt and pepper on both sides then coat both sides in flour. (You can also pound the chicken with a mallet for more even pieces. I like to place the chicken in between plastic wrap when pounding to prevent splatters. Be sure to wash your hands thoroughly after handling raw chicken).
2 chicken breasts, Salt and pepper
In a large skillet, add 2 tablespoons of oil and heat over medium heat.
3 tablespoons olive oil
Add the flour coated chicken and cook for 5 minutes on both sides until golden brown. Once cooked, remove the chicken from the pan and place it on a plate. (Cook in batches if necessary and add more oil between batches).
In the same skillet, add the remaining tablespoon of oil and onions sauté for 2-3 minutes on medium-high heat until they are translucent and soft.
1 medium onion
Then add the sliced sun-dried tomatoes and garlic and cook for another 1-2 minutes.
½ cup sun dried tomatoes, 4 cloves garlic
Next, add the spinach and stir just until it is wilted.
4 ½ cups baby spinach
Add in the heavy cream and ½ cup of parmesan cheese, Italian seasoning, and season with salt and pepper and heat over medium low for 2 minutes until the sauce thickens.
1 teaspoon Italian seasoning, 1 cup parmesan cheese, 1 cup heavy cream
Place the cooked chicken back in the skillet and cook for 2-3 minutes on low heat.
Top with fresh, chopped basil. Serve over your favorite pasta or rice with a side of crusty bread or salad .
⅓ cup fresh basil

Notes

Store any leftover tuscan chicken in an air tight container in refrigerator for 3-4 days.

Shred or dice the cooked chicken before adding it back into the sauce.

Use pre-cooked, shredded chicken instead of cooking it from scratch. Add the cooked chicken to the skillet after sautéing the sun-dried tomatoes and garlic.

Swap the heavy cream for half-and-half or plain Greek yogurt.

Add red pepper flakes or cayenne pepper for a little extra.

Add other veggies like fresh mushrooms, red onion, olives or capers.

Nutrition