Creamy Tuscan Chicken
Juicy chicken breasts simmered in a rich garlic cream sauce with spinach, grape tomatoes, and plenty of Parmesan. This creamy Tuscan chicken looks fancy enough for company but comes together in one skillet in about 30 minutes.
Servings 6
Calories 497kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts, pounded thin
- 4 garlic cloves minced
- ½ teaspoon Italian seasoning
- ½ cup chicken broth
- 2 tablespoon butter
- 1 ¼ cup heavy whipping cream
- ½ cup Parmesan cheese
- 1 cup grape tomatoes
- ¼ cup onion chopped
- 4 ounces fresh baby spinach leaves roughly chopped
Instructions
- Pound chicken between 2 pieces of parchment paper with a meat mallet until thin.
- Season with Italian seasoning, salt and pepper.
- Add the olive oil to a 12-inch cast-iron skillet over medium heat.
- When the skillet is hot and the olive oil begins to shimmer - but not smoke, add the chicken and sear on both sides until golden brown.
- Put a lid on the top and cook until the chicken reaches an internal temperature of 160F. Use an instant read thermometer.)
- Remove from the pan and set aside. The chicken will continue to cook as it cools and reach a safe temperature of 165F without being overcooked.
- Add the tomatoes to the pan and saute on medium high heat until they begin to "pop".
- Turn heat back to medium.
- Add the butter, garlic, and onions - saute for 5 minutes stirring occasionally. Don't let the garlic scorch.
- Add the chicken broth to the pan, scraping the bottom with a skillet.
- Add heavy cream, Parmesan cheese, and spinach and simmer, stirring occasionally until the sauce begins to thicken.
- Add the chicken back to the skillet, and simmer on low heat for two to three minutes or until warmed through.
Notes
Storage:
Keep leftovers in an airtight container up to 3 days. I don't recommend freezing as it will make the sauce grainy.
Tips:
- Try to get the chicken breasts pounded out thinly so that they cook evenly.
- Once you add the garlic to the hot pan, be sure to stir often that your garlic doesn't burn.
- Use fresh spinach. Frozen turns the sauce into swamp water faster than you can say “ew.”
Nutrition
Calories: 497kcal | Carbohydrates: 5g | Protein: 39g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 342mg | Potassium: 814mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2900IU | Vitamin C: 12mg | Calcium: 164mg | Iron: 2mg
