Creamy Tuscan Chicken Recipe
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(279)
Ingredients
4 servings
- 2 large chicken breasts, halved (1 1/2 lbs)
- 1 tsp fine sea salt, divided, plus more to taste
- 1/2 tsp freshly ground black pepper, divided
- 1/2 tsp garlic powder
- 2 Tbsp light olive oil, divided
- 1 Tbsp unsalted butter
- 8 oz brown mushrooms, thickly sliced
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup green onion, green parts, chopped
- 3 garlic cloves, minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup parmesan cheese, finely shredded
- 2 cups fresh baby spinach
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Preparation
Step 1
In a large non-reactive skillet over medium heat, melt 1 Tbsp butter and 1 Tbsp olive oil. Season chicken all over with about 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Add chicken to the hot skillet and sauté 3-5 minutes per side, or until cooked through to a safe internal temperature of 165 ̊F.
Step 2
Remove chicken from the pan and transfer to a cutting board to cool, then slice chicken if desired.
Step 3
In the same pan over medium heat, add 1 Tbsp oil and sliced mushrooms, and sauté 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add chopped sun-dried tomatoes, green onion, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté another 1 minute or until garlic is fragrant.
Step 4
Stir in cream and sprinkle 1/2 cup parmesan cheese over the top. Bring to a light boil, stirring frequently then reduce heat and simmer for 2 minutes until sauce is slightly thickened. Season sauce to taste with salt and pepper.
Step 5
Add spinach and stir just until wilted. Add chicken back to the pan, and spoon warm sauce over it then remove from heat. Garnish with chives if desired.
Step 6
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Chef's notes
Use a stainless steel skillet or non-reactive skillet. Avoid cast iron or copper, which reacts with acidic ingredients and can curdle the sauce.
If you aren’t a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus.
If you like spicy chicken, add some crushed red pepper flakes – start with a pinch and add to taste.
Chicken thighs work great here, but trim the extra fat before you sauté them. Chicken thighs are better when cooked to an internal temperature over 175˚F.
