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Tuscan Chicken with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Tuscan Chicken recipe offers a rich and creamy skillet meal featuring tender chicken breasts cooked in a flavorful sauce of sun-dried tomatoes, spinach, and Parmesan cheese, enhanced with Italian seasoning and a hint of lemon. Perfect for a comforting dinner served with pasta, rice, or vegetables.

Ingredients

Chicken and Coating

  • 1.5 lb chicken breasts
  • 1/3 cup flour
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper

Vegetables and Seasonings

  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Pinch of red pepper flakes (optional)
  • 1/2 cup sliced sun-dried tomatoes
  • 5 oz bag baby spinach, chopped (about 5 cups loosely packed)
  • 2 tbsp pepperoncini, minced (reduce to 1 tbsp for a milder dish or omit)

Sauce and Garnish

  • 1.5 cups heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1/2 lemon, or lemon wedges to serve
  • 1 tbsp fresh basil, julienned (optional, for garnish)

Instructions

  1. Prepare the Chicken: Place the chicken breasts on a cutting board and either pound them with a meat mallet until evenly thick if small, or slice large breasts in half lengthwise to make four thin cutlets.
  2. Coat the Chicken: In a shallow dish, combine flour, Italian seasoning, salt, and black pepper. Dredge each chicken piece in the mixture, coating both sides, then tap off excess and set aside.
  3. Brown the Chicken: Heat a large skillet or braiser over medium-high heat and add 2–3 tablespoons of olive oil. When hot, add chicken in a single layer without crowding the pan. Cook for 3–4 minutes per side until golden brown, then transfer to a plate. Cook in batches if necessary.
  4. Sauté Aromatics and Vegetables: Reduce heat to medium, add diced onion to the same pan, seasoning with salt and pepper, and cook for 4–5 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes, cooking for 1 minute until fragrant. Add sun-dried tomatoes and spinach, cooking for 1–2 minutes until spinach wilts.
  5. Create the Sauce and Finish Cooking: Pour in heavy cream and stir in grated Parmesan. Bring to a gentle simmer, stirring occasionally. Return the chicken to the pan, nestling it into the sauce, and simmer for 5–6 minutes until the chicken reaches 165°F internally and the sauce thickens slightly.
  6. Finish and Serve: Remove the pan from heat, squeeze fresh lemon juice over the dish, taste and adjust seasoning as needed. Garnish with julienned fresh basil if desired, and serve hot alongside pasta, rice, or vegetables.

Notes

  • For a milder flavor, reduce pepperoncini to 1 tablespoon or omit entirely.
  • If chicken breasts vary in size, ensure even thickness for uniform cooking.
  • Do not overcrowd the pan when browning chicken to achieve a crispy golden crust.
  • Check the internal temperature of chicken to 165°F for safe consumption.
  • Leftover sauce is delicious over pasta or rice and can be reheated gently on the stovetop.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/tuscan-chicken-with-sun-dried-tomatoes-spinach-and-parmesan-recipe/