Creamy Tuscan Chicken
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.
Servings: 4 people
Calories: 427kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
Sauce
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1 cup Hood Heavy Cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasonings
- 1/2 cup Asiago cheese, grated
- 1 cup baby spinach, packed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup baby bella mushrooms, chopped
- fresh parsley, for garnish
- Parmesan Cheese, for topping
Instructions
Chicken
- Slice the chicken breasts in half to create 4 thin cutlets. Rub the chicken on both sides with the salt, pepper, and garlic powder.
- Spread the flour out on a medium plate and coat each of the chicken cutlets with flour.
- Add the 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 degrees F is reached, transfer the chicken to a plate.
Sauce
- Add the garlic and 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 Hood Heavy Cream, salt, pepper, Italian seasonings, and asiago cheese. Stir frequently until the cheese has melted. Bring the creamy mixture to a simmer, stirring frequently.
- Add in the vegetables and continue to stir until 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 parsley and add Parmesan cheese and additional salt and pepper to taste.
Video
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.
- Recipe adapted from Salt & Lavender.
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