Tuscany Chicken
Indulge in the rich and comforting flavors of Tuscany with this irresistible Tuscany Chicken recipe! Juicy, perfectly seasoned chicken breasts are seared to golden perfection and simmered in a luscious garlic-Parmesan cream sauce infused with sun-dried tomatoes, Italian seasoning, and fresh baby spinach. This one-pan dinner is not only bursting with rustic Italian charm but also ready in just 40 minutes, making it a perfect option for weeknight meals or special occasions. Serve it over pasta, rice, or with crusty bread to soak up every drop of the velvety sauce. With its bold flavors, creamy texture, and comforting appeal, this dish is sure to become an instant favorite in your recipe rotation. Ideal for lovers of hearty Italian cuisine, this Tuscany Chicken delivers both elegance and simplicity in every bite!
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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
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.5 cup sun-dried tomatoes in oil, drained and chopped
- 3 cups baby spinach
- 1 teaspoon Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and sear for 4-5 minutes per side until golden brown and almost cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping the bottom of the skillet to deglaze any browned bits.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Stir until the sauce is smooth and slightly thickened, about 3-4 minutes.
Add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach wilts.
Return the seared chicken breasts to the skillet, spooning the sauce over the top. Cover and simmer for 5-7 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
If desired, sprinkle crushed red pepper flakes over the dish for a bit of heat.
Serve immediately over pasta, rice, or with crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 715 mg | 15% | |
*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.
