Description
Creamy Tuscan Chicken is a rich and flavorful dish featuring tender seared chicken breasts simmered in a luscious creamy sauce made with garlic, cherry tomatoes, parmesan, and fresh herbs like basil and parsley. This comforting Italian-inspired recipe is quick to prepare, perfect for a delicious weeknight dinner.
Ingredients
Units
Scale
Chicken
- 2 chicken breasts cut in half
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Tuscan Sauce
- 1 teaspoon lemon juice
- 3 tablespoons unsalted butter
- 1 cup cherry tomatoes
- 1/2 tablespoon garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons cream cheese softened
- 1/2 to 3/4 cup grated parmesan cheese (to taste)
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoons fresh basil chopped
- Handful of spinach chopped
Instructions
- Marinate the chicken: In a bowl, combine the chicken breasts, olive oil, Italian seasoning, salt, garlic powder, oregano, black pepper, and red pepper flakes. Mix well to evenly coat the chicken and let it marinate briefly.
- Cook the chicken: Heat an oiled skillet or pan over medium-high heat. Add the marinated chicken and cook each side until golden brown, about 3 minutes per side. Reduce the heat to low and continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside.
- Prepare the Tuscan sauce: In the same pan over medium heat, add lemon juice and butter. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Add minced garlic and cherry tomatoes (optionally onions if desired) and sauté for 1 to 2 minutes until fragrant and tomatoes begin to soften.
- Simmer the sauce: Stir in heavy cream and chicken broth, whisking to combine. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing flavors to meld and sauce to slightly thicken.
- Incorporate cheeses and seasonings: Add softened cream cheese and grated parmesan to the sauce, whisking continuously until the sauce thickens and becomes creamy. Season with salt and black pepper to taste.
- Finish with fresh herbs and spinach: Stir in chopped basil, parsley, and spinach until the spinach wilts gently and herbs are evenly distributed throughout the sauce.
- Combine chicken and sauce: Return the cooked chicken to the pan with the Tuscan sauce, spooning sauce over the chicken to coat it well. Allow to heat together for a minute or two, then serve immediately.
Notes
- For extra flavor, you can add finely chopped onions along with garlic in the sauce step.
- The red pepper flakes add a subtle spice; adjust the amount to your taste preference.
- If you prefer a lighter version, substitute heavy cream with half-and-half, but the sauce may be less thick.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 130mg
