Creamy Tuscan Chicken Recipe

A delectable, easy one-skillet chicken breast recipe with sun-dried tomatoes and spinach in a creamy Parmesan sauce with Italian seasoning.

Course main meal chicken

Cuisine Tuscan

Keyword creamy Tuscan chicken pasta, how to make tuscan chicken, tuscan chicken recipe, what goes with tuscan chicken, what is tuscan chicken, what to serve with tuscan chicken

Prep Time 5

Cook Time 25

Servings servings

Calories 603kcal

Author Beth Pierce

Ingredients

2 large chicken breasts cut in half lengthwise to make 4 thinner breasts
1½ tablespoon olive oil
1½ tablespoon butter
½ yellow onion finely diced
⅔ cup sun-dried tomatoes
2 cloves garlic minced
¼ teaspoon dried oregano
¼ teaspoon dried parsley
⅛ teaspoon dried basil
2 pinches dried marjoram
2-3 pinches red pepper flakes
½ cup low sodium chicken broth
1¼ cups heavy cream
⅔ cup freshly grated Parmesan cheese
3 cups baby spinach
Kosher salt and freshly ground black pepper to taste

Instructions

Heat 1 tablespoon olive oil and melt 1 tablespoon butter in a large skillet over medium heat. Generously salt and pepper the chicken breasts. Add the chicken breasts; cook until browned on both sides and cooked through. Remove to a plate and cover loosely with foil.
Reduce the heat to medium-low. Add the remaining olive oil and butter to the skillet. Add the onions and cook until soft, about 5 minutes. Stir several times. Add the sundried tomatoes and cook for 1 minute while stirring.
Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes. Cook for 1 minute while stirring.
Add the chicken broth and cream; stir to combine. Simmer for 10 minutes or until reduced by half. Slowly stir in the Parmesan cheese until melted. Add the spinach and cook until wilted, approximately 2-3 minutes. Season with kosher salt and freshly ground black pepper to taste
Add the chicken back to the pan and simmer for 5 minutes. Serve promptly, spooning the sauce over the chicken. If desired, serve over pasta or rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or over low heat on the stovetop.
To freeze, cool to room temperature, then spoon into a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop over low heat with a splash or two of heavy cream to reunify the sauce.

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