Description
This delicious Tuscan Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy garlic-parmesan sauce with sautéed mushrooms, spinach, and sun-dried tomatoes. Ready in just 30 minutes, it’s a flavorful and comforting dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 1 1/4 lbs thin boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 8 ounces button mushrooms, sliced
- 1 tablespoon flour
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 cup baby spinach leaves
- 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
- 1 tablespoon chopped parsley
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 4 to 5 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and cover with foil to keep warm.
- Sauté the Mushrooms: Wipe the skillet clean, then melt butter over medium heat. Add the sliced mushrooms and sauté for 5 to 6 minutes until they become tender and lightly browned.
- Make the Sauce: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the mushrooms and stir well to combine. Gradually whisk in the chicken broth and heavy cream, continuing to stir as the sauce simmers until it thickens slightly. Season with salt and pepper to taste.
- Add the Final Ingredients: Stir in the grated parmesan cheese until it melts smoothly into the sauce. Add the baby spinach leaves and chopped sun-dried tomatoes, cooking just until the spinach wilts and the mixture is heated through.
- Combine & Serve: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them to coat well. Sprinkle with freshly chopped parsley. Serve hot and enjoy your flavorful Tuscan Chicken.
Notes
- For the best flavor, use fresh button mushrooms and high-quality parmesan cheese.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Serve with crusty bread or over pasta or rice to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
