Description
Tuscan chicken brings pure comfort straight from Italian countryside kitchens to your dinner table. Fresh herbs, creamy sauce, and tender chicken create a simple meal that makes weeknight dinners feel special.
Ingredients
Scale
Main Protein:
- 2 large boneless skinless chicken breasts
Cooking Liquid & Seasoning Base:
- 2 ½ cups chicken broth
- 1 chicken bouillon cube
- ⅓ cup white wine
- ⅓ cup heavy cream
- 1 Tablespoon cream cheese, softened
Flavoring & Thickening Ingredients:
- ½ cup all-purpose flour
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 34 Tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- 1 Tablespoon tomato paste
- ⅓ cup sundried tomatoes, drained and chopped
- 1 cup spinach
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes
- Salt
- Pepper
Instructions
- Salt and pepper both chicken breasts generously. Sprinkle 2 teaspoons Italian seasoning over the meat. Dust each breast thoroughly with ¼ cup all-purpose flour, ensuring complete coverage.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Carefully place floured chicken breasts into hot oil and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken and set aside. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds. Pour in 2 ½ cups chicken broth and ⅓ cup white wine.
- Stir in 1 tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1 pinch red pepper flakes. Toss in ⅓ cup chopped sundried tomatoes and simmer for 4-5 minutes.
- Whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Slowly pour mixture into simmering sauce, stirring constantly to prevent lumps.
- Reduce heat to low. Add ⅓ cup heavy cream, 1 tablespoon softened cream cheese, and ½ cup grated Parmesan. Stir until sauce thickens and cheese melts completely.
- Fold 1 cup fresh spinach into sauce until just wilted. Return chicken to skillet and spoon sauce generously over the meat. Warm for 2 minutes before serving.
Notes
- Always pat chicken dry before seasoning to ensure a crispy, golden-brown exterior that locks in flavor.
- Avoid overcrowding the skillet when cooking chicken, which can cause steaming instead of proper browning.
- For a lighter version, swap heavy cream with half-and-half and use less cream cheese to reduce calories.
- When adding spinach, fold gently to prevent wilting and maintain a fresh, vibrant green color in your sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 950 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 70 g
- Saturated Fat: 18 g
- Unsaturated Fat: 50 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 70 g
- Cholesterol: 210 mg