Print Recipe
No ratings yet

One-pan Creamy Tuscan Chicken

This creamy Tuscan Chicken pairs chicken breasts with mushrooms, sun-dried tomatoes, and fresh spinach, all in an irresistible cream sauce.
Course: Main Dishes, Poultry
Cuisine: Italian
Keyword: one-pan
Servings:
1st Gen Author: Fred Lybbert

Ingredients

  • 2 large chicken breasts (1 ½ pounds) halved
  • 1 tsp fine sea salt divided
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • 2 Tbsp light olive oil divided
  • 1 Tbsp unsalted butter
  • 8 oz brown mushrooms thickly sliced
  • ¼ cup sun-dried tomatoes packed in oil drained & chopped
  • 3 cloves garlic minced
  • 1 ½ cups heavy whipping cream
  • ½ cup parmesan cheese finely shredded
  • 2 cups fresh baby spinach

Instructions

  • 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 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 on an instant-read thermometer.
  • Remove chicken from the pan and transfer to a cutting board to cool then slice chicken if desired.
  • 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.
  • 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 (2 minutes) until sauce is slightly thickened.
  • Season sauce to taste with salt and pepper.
  • 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.

Notes

Watch the video tutorial and see how easy it is.
Important: use a stainless steel skillet or non-reactive skillet. Avoid cast iron or copper, which reacts with acidic ingredients and can curdle the sauce.
Variations:
If you aren’t a fan of mushrooms, you can substitute drained and quartered artichoke hearts (not marinated) or fresh asparagus. Sauteed red peppers are also delicious here.
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 sautee them. Chicken thighs are better when cooked to an internal temperature over 175˚F.
 
0