Why You’ll Love This Recipe
- Quick and Easy: Prepare a gourmet meal in under 30 minutes.
- One-Pan Wonder: Minimal cleanup with all cooking done in a single skillet.
- Restaurant-Quality Flavors: A creamy sauce with sun-dried tomatoes and spinach elevates the dish.
- Versatile Pairings: Pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- 2 large chicken breasts, sliced lengthwise
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup chicken broth or dry white wine
- 1 heaping teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach, loosely packed
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh basil, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken: Season the chicken cutlets with salt, pepper, and garlic powder. Dredge them lightly in flour.
- Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until golden on both sides and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add chicken broth or white wine, scraping up any browned bits from the bottom. Stir in Dijon mustard and bring to a simmer.
- Add Cream and Vegetables: Pour in the heavy cream, then add the spinach and sun-dried tomatoes. Cook until the spinach wilts and the sauce thickens slightly.
- Combine and Serve: Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with fresh basil before serving.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Add Garlic: For an extra layer of flavor, sauté minced garlic in the skillet before adding the chicken broth.
- Use Different Greens: Swap spinach for kale or arugula for a different taste.
- Incorporate Mushrooms: Add sliced mushrooms along with the spinach for added texture.
- Spicy Kick: Include red pepper flakes to introduce some heat to the dish.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if necessary.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time.
Is there a substitute for heavy cream?
You can use half-and-half or a combination of milk and butter, but the sauce may be less rich.
Can I make this dish ahead of time?
While best enjoyed fresh, you can prepare the sauce in advance and reheat when ready to serve.
What can I serve with Creamy Tuscan Chicken?
It pairs well with pasta, mashed potatoes, rice, or a simple green salad.
Can I freeze leftovers?
Freezing is not recommended due to the cream-based sauce, which may separate upon thawing.
How do I know when the chicken is cooked through?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Can I use jarred sun-dried tomatoes?
Yes, jarred sun-dried tomatoes packed in oil are ideal for this recipe.
Is this recipe spicy?
The recipe is not inherently spicy, but you can add red pepper flakes for heat.
Can I use dried basil instead of fresh?
Fresh basil is recommended for its vibrant flavor, but dried basil can be used in a pinch.
Can I use a non-stick skillet?
Yes, a non-stick skillet works well for this recipe, especially when cooking the chicken.
Conclusion
Creamy Tuscan Chicken is a delightful dish that combines the richness of cream with the freshness of spinach and sun-dried tomatoes. Its quick preparation and versatile pairings make it a go-to recipe for busy weeknights or elegant dinner parties. With its bold flavors and satisfying textures, it’s sure to become a favorite in your culinary repertoire.
Print
Creamy Tuscan Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Tuscan Chicken is a quick and easy one-pan meal featuring tender chicken breasts smothered in a rich cream sauce with sun-dried tomatoes, spinach, and aromatic herbs. This dish is perfect for weeknight dinners or special occasions, ready in just 25 minutes.
Ingredients
2 large chicken breasts, sliced lengthwise
Salt and pepper, to taste
½ teaspoon garlic powder
Flour, for dredging
1 tablespoon olive oil
1 tablespoon butter
¼ cup chicken broth or dry white wine
1 heaping teaspoon Dijon mustard
1 cup heavy/whipping cream
2 cups fresh baby spinach, loosely packed
¼ cup sun-dried tomatoes, chopped
1 tablespoon fresh basil, chopped
Instructions
-
Prepare the Chicken: Season the chicken cutlets with salt, pepper, and garlic powder. Dredge them lightly in flour.
-
Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until golden on both sides and cooked through. Remove from the skillet and set aside.
-
Make the Sauce: In the same skillet, add chicken broth or white wine, scraping up any browned bits from the bottom. Stir in Dijon mustard and bring to a simmer.
-
Add Cream and Vegetables: Pour in the heavy cream, then add the spinach and sun-dried tomatoes. Cook until the spinach wilts and the sauce thickens slightly.
-
Combine and Serve: Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with fresh basil before serving.
Notes
Garlic Variation: Sauté minced garlic in the skillet before adding the broth for an extra depth of flavor.
Greens: Swap spinach for other greens like kale or arugula.
Mushrooms: Add sliced mushrooms to the skillet for more texture and flavor.
Spicy Option: Add red pepper flakes to introduce heat to the dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared, Skillet-cooked
- Cuisine: Italian
