Pollo Alla Toscana
Indulge in the rich, savory flavors of Pollo Alla Toscana, a classic Italian-inspired dish that combines tender, golden-brown chicken breasts with a velvety sun-dried tomato cream sauce. Infused with garlic, Italian seasoning, and Parmesan cheese, this recipe offers a delectable balance of hearty and fresh ingredients, including vibrant wilted spinach and optional fresh basil for a finishing touch. Perfect for weeknight dinners or special occasions, this one-pan wonder is irresistibly creamy and pairs beautifully with pasta, rice, or crusty bread to soak up every drop of the luscious sauce. Quick to prepare in just 40 minutes, Pollo Alla Toscana is a culinary masterpiece that will transport your taste buds straight to the Tuscan countryside.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 cup Sun-dried tomatoes (packed in oil), chopped
- 1 cup Chicken broth
- 1.5 cups Heavy cream
- 0.5 cup Parmesan cheese, grated
- 3 cups Fresh spinach
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Lightly coat each piece with all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter is melted and bubbling, add the chicken breasts. Cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside (it will finish cooking in the sauce).
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
Add the chopped sun-dried tomatoes to the skillet and stir for 1 minute to release their flavors.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the broth simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth.
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and let it simmer for 5-7 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
Optional: Garnish with freshly chopped basil before serving.
Serve hot with your choice of pasta, rice, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
4284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.9 g | 400% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.8 g | ||
| Protein | 257.3 g | 515% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 878 mg | 68% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5745 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
