Best Creamy Tuscan Chicken Recipe
Prepare to be captivated by my Creamy Tuscan Chicken – tender morsels of chicken swathed in a sumptuously creamy and vibrant sauce. It’s a one-skillet wonder that’s pure comfort food, effortlessly blending gourmet flavors with straightforward preparation. The sauce, oh the sauce! It’s an indulgent blend of tangy sun-dried tomatoes, aromatic onions, fresh garlic, wilted spinach, lush half-and-half, and Parmesan cheese. The result is a richly layered, intensely satisfying dish that will transport you straight to the heart of Tuscany, right from the comfort of your kitchen.
Olive Oil: Provides a great base for sautéing and enhances the flavor of the chicken. If you don’t have olive oil, you can use any other neutral cooking oil. Chicken Breasts: The protein for our dish. It’s lean, healthy, and soaks up the Tuscan sauce wonderfully. You can also use chicken thighs if you prefer darker meat. Salt and Pepper: To taste, and add a simple, classic seasoning to the chicken. Sun-Dried Tomatoes: They offer a concentrated burst of tangy tomato flavor and a unique texture. If not available, you can use fresh cherry tomatoes or roasted bell peppers. Onion and Garlic: These build the aromatic base for our sauce. No good substitutions here, as they are fundamental to the flavor! Spinach: Adds a boost of nutrition and a pop of vibrant color. If spinach isn’t your thing, you can substitute with kale or Swiss chard. Half and Half: Gives that creamy consistency to our sauce. If you want a lighter version, you can use milk. For a richer sauce, use heavy cream. Italian Seasoning: Provides a blend of classic Italian flavors. You can make your own mix using my recipe here. Parmesan Cheese: For that indispensable cheesy goodness. Pecorino Romano or Grana Padano can also be used. Fresh Basil: For garnish, delivering a fresh finishing touch. Fresh parsley would also work.
Let’s dive into this scrumptious Creamy Tuscan Chicken recipe, which is surprisingly simple and entirely foolproof. Get your skillet nice and hot with a splash of olive oil. You’re going to cook your chicken until it’s beautifully browned and cooked through – about 3 minutes on each side should do it. Once it’s done, move it over to a plate and set it aside. In the same skillet, drizzle in some oil from your sun-dried tomatoes – trust me, it’s like liquid gold. Toss in your chopped onion and let it sweat until it’s all softened and fragrant. Now’s the time for the garlic, followed by the sun-dried tomatoes. Give it all a good stir and then add your spinach until it just starts to wilt. Now pour in the half and half cream, add the Italian seasoning, and season it with salt and pepper. Let everything bubble up to a gentle boil. Once it’s there, turn down the heat and let it simmer a bit. Go ahead and stir in that gorgeous Parmesan. Keep stirring until your sauce thickens into creamy perfection. Now, let’s add that chicken back to the skillet and let it heat through, just a minute or so. Make sure to spoon some of that glorious sauce over the chicken and, for the grand finale, sprinkle some fresh basil on top.
Storage
Any leftovers can be stored in an airtight container in the refrigerator for about 3 to 4 days, or if you prefer to freeze it, ensure it’s cooled completely and place it in a freezer-safe container. It will keep well for up to 2 to 3 months. When you’re ready to serve it again, simply defrost in the refrigerator overnight and warm it up on the stovetop. A brief simmer should restore any thinning in the sauce due to freezing.
Other Delicious Recipes You’ll Love
Chicken Parmesan Tomato Tortellini Soup Italian Stuffed Peppers Chicken Cacciatore Spaghetti Bolognese One Pot Chicken Florentine Gnocchi Italian Wedding Soup Creamy Pesto Chicken
