This recipe is packed with flavor. It is so easy to make that the most amount of prep you need to do is chop some vegetables! After that, it's all one and done!
My Tuscan Chicken has a creamy, garlicky, sun-dried tomato sauce that you can serve with some pasta or crusty bread! It's perfect for a meal for 2 and is just as easy to make for entertaining!
Creamy Tuscan Chicken with Sun-dried Tomatoes
This Creamy Tuscan Chicken with garlic and sun-dried tomatoes tastes like it is straight from a restaurant, if I may say so myself, restaurant in Italy!
I still haven't gotten over how amazing the creamy sauce was! It has such a delicious creamy garlic taste with spinach, bell peppers, and sun-dried tomatoes. The chicken is so tender and juicy every bite just melts in your mouth - because we sear it first to pack in all the juices and then we finish the chicken in the oven!
Everyone who tries this Tuscan chicken recipe falls in love with it at first bite!
Not only does it taste amazing, but this Tuscan Chicken is super easy to make!
The creamy sauce together with bell peppers and spinach blends so perfectly and uses familiar ingredients you already love and have in the kitchen.
This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!
Here's everything I use in this recipe:
Many of these ingredients are basics you will already have in your pantry or refrigerator. They come together so easily to make the BEST Creamy Tuscan Chicken ever!
Boneless skinless chicken breasts: Use similar sized breasts so they all cook evenly.
Olive oil: To first sear then chicken and then to cook the sauce in the same oil.
Butter: Added in with the Olive Oil for extra creaminess & flavor.
Salt & other spices: Season chicken & sauce with oregano, thyme, cayenne, & garlic powder.
Heavy cream: To make a creamy sauce that you can just scoop up with some bread.
Chicken stock: To cook the vegetables and as the base of the sauce.
Parmesan cheese: Use freshly sliced/grated, if possible, for freshness & flavor.
Spinach: Use baby spinach that you've washed and dried. You don't even have to chop this since this is baby spinach and will wilt quickly.
Sun dried tomatoes: The flavor of the sun-dried tomatoes in the cream sauce is amazing!
Alright then, with all the (mandatory for exposure) introduction out of the way, let's get cooking!
Ingredients:
These are the ingredients for 2 servings of Tuscan Chicken, you can double this recipe easily.
Chicken Breast: 2 boneless breasts, ~450gm, wash if needed and pat dry.
Bell peppers: 110 gm or 1 medium, rough sliced
Onions: 75gm or half of medium sized, rough sliced
Spinach, baby: 80gm or 2 cups, washed and dried
Garlic: 3 cloves, minced
Tomato paste: 1 Tbsp
Sun-dried tomatoes: 45 gm or ~ 1/2 cup
Parsley (garnish): 2 Tbsp, washed and finely chopped
Olive Oil, to cook: 2 Tbsp
Butter: 1 Tbsp
White Wine: 90 ml or ~1/3 cup
Chicken stock, low sodium: 200 ml or ~ 1 cup
Parmesan: 40gm or ~ 1/3 cups& more to garnish, shredded or grated
Heavy cream: 100 ml or ~ 1/2 cup
Spice mix: Salt: 3 gm (adjust salt as per taste; parmesan is also salty so its better to add salt later) Pepper: 2 gm Oregano: 2gm Thyme: 2gm Garlic powder: 1 to 2 gm Cayenne powder: 2-3 gm
Directions:
Preheat the oven to 350F or 175C. Prep the baking sheet with a rack, if you have one.
Mix all the spices together and using half of this spice mix, season the chicken breast on both sides.
Heat a relatively large pan, or a pot, and when it is hot, add Olive oil and butter to it.
Sear the chicken on both sides, just a couple minutes. Transfer the chicken to the baking tray and cook the chicken in the oven for ~12 to 17 minutes, depending on the size of your chicken. To learn how to check if chicken is cooked without cutting into it, skip to Notes here.
While the chicken is cooking in the oven, in the same pan, add onions, garlic, and bell peppers.
Cook down the vegetables a bit, about 3-4 mins, to get rid of the raw texture.
Next, add in the white wine and cook it for another few minutes.
Follow this with tomato paste, sun-dried tomatoes, and leftover spices. Mix and cook for 3-5 more mins.
Then, add in the low sodium chicken stock and stir. I suggest using the low sodium kind since there is already salt in the spice mix and in Parmesan too!
After the stock, add Parm and heavy cream. Mix and allow to bubble away for few mins.
Then, we'll add the spinach and cook until the spinach wilts. The sauce will also thicken and the chicken is likely done too.
Time to add the chicken to the sauce. Straight from the oven into the sauce!
Cook for 2-3 mins and Tuscan Chicken is ready to serve with pasta, bread, or even mashed potatoes!
Notes:
Serve with: Your favorite pasta, day old bread, mashed potatoes or even plain rice!
Protein: Swap out the chicken for salmon or shrimp. If you want to make a vegetarian version, Indian cottage cheese or baby potatoes and button mushrooms will be perfect.
How to know when the chicken is done: To ensure your chicken is cooked throughout, look for the juices to run clear - clear juices are transparent, NOT yellow, NOT pink, but transparent. Also, keep in mind chicken must be cooked to an internal temperature of 165F. Once it reaches 165 F, keep it there for 4 minutes and you're done. So, use a meat thermometer to be sure you have perfectly cooked chicken.
Creamy Sauce: For the most creamy sauce, be sure you’re using freshly grated parmesan cheese. Pre-shredded cheeses are coated with preservatives that keep them from melting completely and will result in grainy sauce.
Tender Chicken: Make sure your chicken is at room temperature before cooking. It will cook more evenly than if it is still cold. Also, dry it completely and season it with salt and spices and then quickly pop it into hot pan.
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