Tuscan Style Peppered Chicken
Indulge in the rich, rustic flavors of Tuscan cuisine with this creamy and savory Tuscan Style Peppered Chicken. Perfectly seared chicken breasts are bathed in a luxurious garlic-infused cream sauce, elevated with tangy sun-dried tomatoes, fresh spinach, and aromatic basil. A touch of black pepper and optional red chili flakes adds a gentle heat, while grated Parmesan cheese provides indulgent depth. This one-skillet dish not only boasts a quick prep and cook time of 45 minutes but also delivers sophisticated flavors that are sure to impress. Serve this hearty yet elegant entrée with crusty bread, pasta, or rice to soak up every drop of the velvety sauce. A perfect choice for weeknight dinners or special occasions, this recipe effortlessly combines comfort and sophistication.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 2 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 1 cup Sun-dried tomatoes (julienned)
- 1 cup Chicken stock
- 3 quarters Heavy cream
- 3 cups Fresh spinach leaves
- 2 tablespoons Fresh basil leaves (chopped)
- 0.5 cup Parmesan cheese (grated)
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Add the sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze and release any browned bits. Let it simmer for 2 minutes.
Stir in the heavy cream and the remaining teaspoon of black pepper. If you like extra heat, add the red chili flakes. Allow the sauce to come to a gentle simmer.
Return the chicken breasts to the skillet, along with any juices released from them. Reduce the heat to low, cover, and let the chicken cook in the sauce for approximately 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, stir in the fresh spinach, basil, and Parmesan cheese. Let the spinach wilt slightly in the hot sauce for 2-3 minutes.
Taste and adjust the seasoning with additional salt or pepper to your liking.
Serve the Tuscan Style Peppered Chicken hot, garnished with extra Parmesan cheese and fresh basil if desired. It pairs wonderfully with crusty bread, pasta, or steamed rice.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 5848 mg | 254% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 61.3 g | ||
| Protein | 302.9 g | 606% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1619 mg | 125% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3965 mg | 84% | |
*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.
