Creamy Tuscan Chicken
Chicken breast cutlets with sun-dried tomatoes and spinach in a creamy Parmesan sauce made with white wine, garlic, and basil. The chicken is browned first, then returned to the finished sauce for a one-pan dinner ready in 35 minutes.
Ingredients
For the chicken
- 3 boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
For the sauce
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- ½ teaspoon salt
- 6 garlic cloves grated
- 1 tablespoon tomato paste
- 100 g oil-packed sun-dried tomatoes weighed after draining, then chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 100 ml white wine
- 240 ml chicken broth
- 400 ml heavy cream
- 10 g fresh basil chopped
- 120 g spinach chopped
- 60 g Parmesan cheese grated
Instructions
- Slice the 3 boneless, skinless chicken breasts horizontally in half to make 6 cutlets. Place in a large bowl and add the 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 tablespoon extra virgin olive oil. Mix until evenly coated.
- Heat the remaining 1 tablespoon extra virgin olive oil in a large skillet or casserole over medium-high heat. Add the chicken and cook until browned on both sides and the thickest part reaches 74 °C. Transfer to a plate and set aside.
- Add 1 onion, chopped, and the remaining ½ teaspoon salt to the same pan. Cook until the onion is soft and translucent.
- Stir in 6 garlic cloves, grated, and 1 tablespoon tomato paste. Cook for about 1 minute, stirring, until fragrant.
- Add 100 g oil-packed sun-dried tomatoes, chopped, and cook for 2–3 minutes. Stir in 1 teaspoon dried oregano and remaining 1 teaspoon smoked paprika, then cook for about 30 seconds.
- Pour in 100 ml white wine and scrape the bottom of the pan to loosen the browned bits.
- Add 240 ml chicken broth and bring to a simmer. Reduce the heat to medium and stir in 400 ml heavy cream. Simmer gently for about 7 minutes, until the sauce begins to thicken.
- Stir in 10 g fresh basil and 120 g spinach, and cook until the spinach wilts.
- Add 60 g Parmesan cheese and stir until melted and the sauce is smooth.
- Return the chicken to the pan and spoon the sauce over it. Simmer for about 3 minutes, then serve hot.
Notes
Drain the tomatoes: Weigh the sun-dried tomatoes after draining off the oil so the sauce does not become unnecessarily oily.
Simmer gently: Once the heavy cream is added, avoid a vigorous boil. Stir in the Parmesan until melted before returning the chicken.
Reheat gently: Add a splash of broth or cream when reheating to loosen the thickened sauce.
Nutrition
Calories: 673kcal | Carbohydrates: 18g | Protein: 30g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 179mg | Sodium: 1295mg | Potassium: 1156mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5330IU | Vitamin C: 40mg | Calcium: 328mg | Iron: 3mg
