Creamy Tuscan Chicken
Creamy Tuscan chicken made with juicy chicken breasts, sun-dried tomatoes, spinach, garlic, and parmesan, simmered in a rich cream sauce. This easy one-pan chicken dinner is perfect for weeknights.
Ingredients
For the Chicken:
- 3 chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon 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 cloves garlic grated
- 1 tablespoon tomato paste
- 100 g sun-dried tomatoes chopped
- 1 teaspoon oregano
- 1 teaspoon paprika
- 100 ml white wine
- 240 ml chicken broth
- 400 ml cream
- 10 g fresh basil chopped
- 120 g spinach chopped
- 60 g Parmesan cheese grated
Instructions
- Cut the chicken breasts in half and place them in a large bowl. Season with onion powder, garlic powder, paprika, salt, and black pepper. Add the extra virgin olive oil and mix well until the chicken is evenly coated with the spices.
- Heat olive oil in a large casserole or skillet over medium-high heat. Cook the chicken until browned on both sides and cooked through. Remove the chicken from the pan and set aside.
- In the same casserole, add the chopped onion and a pinch of salt. Cook until the onion becomes soft and translucent.
- Grate the garlic into the pan and add the tomato paste. Cook for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for 2–3 minutes. Stir in the oregano and paprika and cook for about 30 seconds.
- Pour in the white wine and scrape the browned bits from the bottom of the pan.
- Add the chicken broth and bring the mixture to a simmer. Reduce the heat to medium and pour in the cream. Simmer for about 7 minutes until the sauce begins to thicken.
- Add the basil and chopped spinach and stir until the spinach wilts.
- Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
- Return the chicken to the pan and coat it well with the sauce. Let it simmer for about 3 minutes so the flavors combine.
- Serve hot with rice, pasta, or crusty bread to soak up the creamy sauce.
Notes
Coat the Chicken Well: I like mixing the spices with the olive oil first so the seasoning sticks evenly to the chicken.
Scrape the Pan when Adding Wine: Those browned bits at the bottom of the pan add a lot of flavor to the sauce.
Add Parmesan at the End: I always stir the Parmesan into the sauce at the end so it melts smoothly and keeps the sauce creamy.
Add Spinach Last: Adding spinach right before finishing keeps it bright and fresh instead of overcooking it.
Nutrition
Calories: 781kcal | Carbohydrates: 26g | Protein: 50g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 234mg | Sodium: 1353mg | Potassium: 1935mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5252IU | Vitamin C: 26mg | Calcium: 348mg | Iron: 5mg