Description
Creamy Tuscan Chicken is a flavorful and comforting dish featuring tender chicken breasts cooked in a rich, creamy sauce with garlic, cherry tomatoes, spinach, and Parmesan cheese. This easy stovetop recipe brings a taste of Tuscany to your table, perfect for a satisfying weeknight dinner.
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 and Vegetables
- 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
- Lemon wedges, for serving
Instructions
- Cook Chicken: In a skillet over medium heat, heat the olive oil. Add the chicken breasts and season them with kosher salt, freshly ground black pepper, and dried oregano. Cook the chicken until browned on both sides and the internal temperature reaches 165°F (about 8 minutes per side). Remove the chicken from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then add the halved cherry tomatoes and season with salt and pepper. Cook until the tomatoes begin to burst.
- Add Greens and Cream: Add the baby spinach to the skillet and cook until it starts to wilt. Stir in the heavy cream and freshly grated Parmesan cheese. Bring the mixture to a simmer, then reduce the heat to low and let the sauce thicken slightly for about 3 minutes.
- Finish and Serve: Return the cooked chicken breasts to the skillet, coating them with the creamy sauce. Cook until the chicken is heated through, about 5 to 7 minutes. Serve the dish hot with lemon wedges for added brightness.
Notes
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
- You can substitute baby spinach with other greens like kale or Swiss chard if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Cherry tomatoes can be replaced with sun-dried tomatoes for a more intense flavor.
- Serve with crusty bread or over pasta or rice to make a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 593
- Sugar: 5g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 145mg
