Description
This creamy Tuscan Chicken recipe features tender, seasoned chicken breasts cooked to golden perfection and simmered in a luscious sauce made with sun-dried tomatoes, garlic, spinach, white wine, and parmesan cheese. Bursting with Italian-inspired flavors, this dish is simple to prepare in just 25 minutes and serves 4, making it perfect for a delicious weeknight dinner.
Ingredients
Chicken
- 2 boneless skinless chicken breasts (sliced lengthwise into 2 pieces each)
- Salt (to taste)
- Pepper (to taste)
- 1 tsp Italian seasoning
- ½ cup flour
Sauce and Cooking
- 2 tbsp sun-dried tomato oil (or olive oil)
- 2 tbsp butter
- 4 cloves garlic (minced)
- ¼ cup sun-dried tomatoes (sliced)
- 3 cups fresh baby spinach (chopped)
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ⅓ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup fresh basil (chiffonade)
Instructions
- Prepare the Chicken: Slice each chicken breast lengthwise into two thin cutlets. If necessary, pound the chicken between plastic wrap until the cutlets are evenly thin for faster, even cooking.
- Season: Generously season both sides of the chicken cutlets with salt, pepper, and Italian seasoning for robust flavor.
- Dredge in Flour: Coat each piece of chicken evenly in flour, shaking off any excess to ensure a light crust when cooked.
- Heat the Skillet: Warm a large skillet over medium heat, then add the sun-dried tomato oil and butter to melt together, creating a flavorful cooking fat.
- Brown Chicken: Place the floured chicken cutlets in the skillet and cook for about 2-3 minutes per side until golden brown and cooked through, then remove from the pan and set aside.
- Sauté Garlic: Add the minced garlic to the same skillet and sauté for 2-3 minutes, stirring frequently to avoid burning and releasing its aromatic flavor into the pan.
- Add Vegetables: Stir in the sliced sun-dried tomatoes and chopped spinach, allowing the spinach to wilt down slightly.
- Deglaze Pan: Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan, and bring the liquid to a simmering boil to concentrate flavors.
- Add Broth: Pour in the chicken broth and let it combine with the wine and vegetables.
- Create Creamy Sauce: Whisk in the heavy cream and grated Parmesan cheese, stirring until the sauce is smooth, creamy, and slightly thickened.
- Return Chicken: Nestle the browned chicken cutlets back into the skillet, spooning some sauce over the top. Allow everything to heat through together for a couple of minutes.
- Garnish and Serve: Remove the skillet from heat, sprinkle the fresh chiffonade basil over the dish, and serve warm. Enjoy your flavorful Tuscan Chicken!
Notes
- If white wine is not available, chicken broth can be used alone, though the wine adds a distinctive depth to the sauce.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour for dredging.
- Ensure not to burn the garlic as it will become bitter and affect the flavor of the sauce.
- This dish pairs excellently with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Use fresh basil for the best aromatic garnish; dried basil will not provide the same brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
