Description
Creamy Tuscan Chicken is a flavorful stovetop dish featuring tender chicken breasts simmered in a rich and creamy sauce with garlic, cherry tomatoes, spinach, and Parmesan cheese. This comforting Italian-inspired recipe combines perfectly seared chicken with a luscious sauce that pairs wonderfully with lemon wedges for a burst of freshness.
Ingredients
Scale
Chicken
- 1 Tbsp. extra-virgin olive oil
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp. dried oregano
Sauce
- 3 Tbsp. butter
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
To Serve
- Lemon wedges
Instructions
- Cook the chicken: In a skillet over medium heat, heat the olive oil. Add the chicken breasts and season them generously with kosher salt, freshly ground black pepper, and dried oregano. Cook the chicken until browned on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, approximately 8 minutes per side. Remove the chicken from the skillet and set aside.
- Prepare the aromatics and vegetables: In the same skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the halved cherry tomatoes and season with salt and pepper. Cook until the tomatoes begin to burst and release their juices.
- Add the spinach and cream sauce: Add the baby spinach to the skillet and cook until it begins to wilt. Then, stir in the heavy cream and freshly grated Parmesan cheese. Bring the mixture to a gentle simmer, and reduce the heat to low. Let the sauce simmer until slightly thickened, about 3 minutes.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Continue cooking for 5 to 7 minutes, or until the chicken is thoroughly heated and infused with the flavors of the sauce.
- Serve: Plate the creamy Tuscan chicken and serve with fresh lemon wedges on the side to add a zesty brightness to the dish.
Notes
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Serve this dish over pasta, rice, or with crusty bread to soak up the creamy sauce.
- Fresh spinach can be substituted with kale for a slightly different texture and flavor.
- Add a pinch of red pepper flakes when cooking garlic for a spicy kick.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 593 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 150 mg
