Creamy Tuscan Chicken Recipe
Easy Tuscan Chicken Recipe
We’re always looking for winning Chicken Breast Recipes and easy dinner ideas, and this recipe for Tuscan Chicken is definitely one of those dishes you’ll find yourself making again and again.
The chicken breasts are tender and juicy, mushrooms add earthy flavor, and sun-dried tomatoes give the dish some Tuscan flair—and it’s all tossed with a creamy Parmesan sauce. It’s a restaurant-worthy dish you can make at home for a fraction of the cost. Here’s why you will love this recipe:
- Simple – it’s an easy recipe for busy weeknights.
- Mouthwatering – The chicken is juicy and tender.
- Irresistible Sauce – It has a creamy, cheesy sauce that you’ll want to eat with a spoon.
- Versatile – You can pair it with so many different sides and salads.
We love easy chicken recipes from Creamy Cajun Chicken Pasta to Chicken Lasagna. If you feel the same, then this Tuscan Chicken is a must-try.
Tuscan Chicken Video Tutorial
https://www.youtube.com/watch?v=t-MUkB7jqr0&t=1s
Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts – You’ll need two large chicken breasts; about 1 1/2 pounds total.
- Salt – we use fine sea salt, but you can substitute and add it to taste
- Black pepper – Freshly cracked pepper is always best
- Garlic powder – dried garlic is perfect to season chicken so it doesn’t burn on the skillet
- Olive oil and Butter – this combination prevents the butter from burning
- Mushrooms – Use brown or white mushrooms
- Sun-dried tomatoes – buy them packed in oil for more flavor
- Green onion – chop the light and dark green parts. You can also use chives
- Garlic – fresh minced garlic will give your sauce the best flavor
- Heavy whipping cream – or sub with regular whipping cream
- Parmesan cheese – Freshly shredded off the block is best, as it will melt into the sauce more smoothly
- Baby spinach – Or, try adding baby arugula if you prefer. It has a peppery flavor that complements the other flavors in this dish.
- Cook the Chicken – Melt a tablespoon of butter and a tablespoon of olive oil in a non-reactive skillet set over medium heat. Season the chicken with 1/2 teaspoon each of salt and garlic powder, and 1/4 teaspoon of black pepper; cook the chicken for 3 to 5 minutes on each side, or until it reaches an internal temperature of 165ºF on an instant-read thermometer. Transfer the chicken to a cutting board.
- Cook the Vegetables – Return the pan to medium heat and add another tablespoon of oil, along with the mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, or until the mushrooms are golden and the liquid has evaporated. Stir in the sun-dried tomatoes, green onions, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and cook for another minute, or until fragrant.
- Make the Cream Sauce – Stir the cream into the mushroom mixture, then sprinkle 1/2 cup of the Parmesan cheese over the top. Bring to a light boil, stirring frequently, then reduce to a simmer. Let the sauce simmer for about 2 minutes, or until it thickens slightly. Season to taste with salt and pepper.
- Finish the Dish – Stir in the spinach until it wilts, then add the chicken back to the pan. Spoon the sauce over the chicken, then remove the pan from the heat and garnish with chives, if desired.
