Tuscan Chicken Breasts
Transform your dinner table into a rustic Italian escape with these rich and flavorful Tuscan Chicken Breasts. Perfectly seared boneless, skinless chicken is nestled in a velvety sauce made with heavy cream, chicken broth, and Parmesan cheese, infused with the bold flavors of sun-dried tomatoes, garlic, and Italian seasoning. Bright baby spinach adds a pop of freshness, while optional crushed red pepper flakes bring a hint of heat. Ready in just 35 minutes, this one-pan dish is as easy to prepare as it is decadent. Serve it over pasta, rice, or with a side of crusty bread to soak up every drop of the irresistible creamy sauce. Your family or guests will love this hearty, comforting meal steeped in Tuscan-inspired charm.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 cup sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pan to deglaze. Let it simmer for 2 minutes.
Stir in the heavy cream and grated Parmesan cheese, whisking until the sauce is smooth and well combined.
Add the sun-dried tomatoes and baby spinach leaves to the sauce. Cook for 2-3 minutes until the spinach wilts.
Sprinkle in the Italian seasoning and crushed red pepper flakes, if using. Stir to combine.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 8-10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve the Tuscan chicken breasts warm, spooning the creamy sauce over the top. Pair with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 21.0 g | ||
| Protein | 245.4 g | 491% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 684 mg | 53% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4198 mg | 89% | |
*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.
