Creamy One Pan Tuscan Chicken
Servings 4 people
Creamy Tuscan Chicken is a gourmet homemade meal that takes just 30 minutes! Made with chicken, sundried tomatoes, spinach, mushrooms, spices, cheese, and heavy cream, this is a perfect family-friendly recipe to whip up on any night of the week.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ cup all-purpose flour for dredging
- 2 tablespoons olive oil
Sauce
- ½ cup chicken broth
- 3 cloves garlic minced
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasonings
- ½ cup Asiago cheese grated
- 5 ounces baby spinach
- 8.5 ounces sun-dried tomatoes drained and chopped, see notes
- 8 ounces baby bella mushrooms chopped
- fresh parsley for garnish
- Parmesan Cheese for topping
Instructions
Chicken
- Slice the 2 boneless skinless chicken breasts in half to create 4 thin cutlets. Rub the chicken on both sides with the ¼ teaspoon sea salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder.
- Spread the ½ cup all-purpose flour out on a medium plate and coat each of the chicken cutlets with flour.
- Add the 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken to the skillet and cook each side for 3 to 5 minutes until golden brown and an internal temperature of 165°F is reached, transfer the chicken to a plate.
Sauce
- Add the 3 cloves garlic (minced) and ½ cup chicken broth to the pan and use a wooden spatula to scrape and deglaze the bottom of the pan, allow the broth to come to a simmer.
- Add in the 1 cup heavy cream, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon Italian seasonings, and ½ cup Asiago cheese. Stir frequently until the cheese has melted. Bring the creamy mixture to a simmer, stirring frequently.
- Add in the 5 ounces baby spinach, 8.5 ounces sun-dried tomatoes, and 8 ounces baby bella mushrooms and continue to stir until the sauce begins to thicken and the spinach begins to wilt. Add the chicken back into the pan and cook for another 1 to 2 minutes.
- Serve by itself with a salad or with pasta*, garnish with fresh parsley and add Parmesan Cheese and additional salt and pepper to taste.
Notes
- If serving with pasta, I recommend doubling the sauce recipe.
- I use fresh sun-dried tomatoes, not the jarred kind. You can use the jarred kind, but I recommend draining and patting with a paper towel before adding to the sauce.
- We use these sundried tomatoes (affiliate link); we prefer the julienne cut because it cuts the prep work. You can usually find them near the pesto and marinara sauce at the grocery store. If you are enjoying the who recipe at the time of making it, feel free to add the oil from the jar in too.
Nutrition
Calories: 427kcal | Carbohydrates: 11g | Protein: 20g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 126mg | Sodium: 727mg | Potassium: 851mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1815IU | Vitamin C: 11.3mg | Calcium: 224mg | Iron: 2mg
Find it online: www.sugarandsoul.co/creamy-tuscan-chicken/