If you are craving a dinner that feels like a warm hug from Italy, the Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe is exactly what you need. This dish combines tender chicken breasts cooked to perfection with a creamy, flavorful sauce that bursts with the earthiness of mushrooms, the sweet tang of sun-dried tomatoes, and the fresh brightness of spinach. It’s a meal that looks impressive but is surprisingly simple to make, perfect for weekday dinners or weekend gatherings with friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a special role, bringing together flavor, creaminess, and color that make this dish unforgettable. From the juicy chicken breasts to the luscious cream sauce, each element adds up to create a perfect harmony on your plate.
- 1 1/4 lbs thin boneless skinless chicken breasts: Choose even-thickness pieces to ensure quick and uniform cooking.
- 1 tablespoon olive oil: Provides a fragrant start to sear the chicken with a touch of fruitiness.
- Salt and pepper to taste: Essential seasonings that enhance all the flavors beautifully.
- 2 tablespoons butter: Adds richness and helps sauté the mushrooms to tender perfection.
- 8 ounces button mushrooms, sliced: Earthy and tender, they soak up the creamy sauce deliciously.
- 1 tablespoon flour: A small amount to thicken the sauce without lumps.
- 1 1/2 teaspoons minced garlic: Brings aromatic warmth that infuses the entire dish.
- 1/2 cup chicken broth: A savory base that keeps the sauce light and flavorful.
- 3/4 cup heavy cream: Gives the sauce a luxurious creaminess.
- 1/4 cup grated parmesan cheese: Melts into the sauce adding a sharp, nutty depth.
- 1 cup baby spinach leaves: Adds a pop of vibrant green and a fresh texture contrast.
- 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped: Sweet and tangy, these bring complexity and a lovely color contrast.
- 1 tablespoon chopped parsley: For a fresh, herbaceous finish that brightens the entire dish.
How to Make Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper to make sure each bite is perfectly flavorful. Cook the chicken for about 4-5 minutes on each side until it’s golden brown and reaches an internal temperature of 165°F. Once done, set the chicken aside covered with foil to stay warm while you prepare the sauce.
Step 2: Sauté the Mushrooms
Wipe the skillet clean and melt butter over medium heat. Add the sliced mushrooms and sauté them for 5-6 minutes until they become tender and release their rich, earthy aroma. This step builds the savory backbone of your sauce.
Step 3: Build the Sauce
Next, stir in the minced garlic and cook it just for 30 seconds until you can smell its fragrant warmth. Sprinkle the flour evenly over the mushrooms and give it a quick stir to combine. Slowly whisk in the chicken broth and heavy cream, stirring continuously to create a smooth, velvety sauce. Let it simmer gently until it starts to thicken, then season with salt and pepper to taste.
Step 4: Add Cheese, Spinach, and Tomatoes
When your sauce is just right, stir in the grated parmesan cheese so it melts beautifully, enriching the sauce’s flavor. Toss in the baby spinach leaves and chopped sun-dried tomatoes, cooking just until the spinach wilts to keep that fresh, tender texture alive.
Step 5: Combine and Serve
Return the chicken breasts to the pan, nestling them into the creamy sauce to absorb all those wonderful flavors. Sprinkle chopped parsley over the top for a fresh and colorful finish. Serve your Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe hot and watch everyone dig in with delight.
How to Serve Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe
Garnishes
Fresh parsley is the star garnish here, giving a lively green touch and subtle herbal notes. For a little extra flair, a light sprinkle of extra parmesan or even a drizzle of high-quality olive oil can add richness and shine.
Side Dishes
This Tuscan-inspired dish pairs beautifully with simple sides like garlic mashed potatoes, creamy polenta, or buttery pasta to soak up the sauce. For a lighter option, try serving with roasted vegetables or a crisp green salad tossed in lemon vinaigrette to balance the richness.
Creative Ways to Present
Presenting this dish on warm plates enhances the experience, and arrange the chicken with sauce spooned generously over the top. Adding a cluster of sun-dried tomatoes on the side or a small pile of sautéed spinach makes the colors pop and invites eager forks.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down before storing to keep the flavors fresh and the sauce creamy.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. Be aware that the texture of the spinach may soften after freezing, but the flavors will remain beautifully intact when reheated.
Reheating
For best results, reheat the chicken gently in a skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid using high heat to prevent the cream from curdling and to keep the chicken tender and juicy.
FAQs
Can I use other types of mushrooms instead of button mushrooms?
Absolutely! Cremini, shiitake, or portobello mushrooms also work wonderfully and can add extra depth and texture to the dish.
Is it possible to make this recipe dairy-free?
Yes, substitute butter with olive oil and use a dairy-free cream alternative. Nutritional yeast can replace parmesan for a similar cheesy flavor.
How can I tell when the chicken is fully cooked?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F. The chicken should also feel firm to the touch and no longer pink in the center.
Can this recipe be made gluten-free?
Certainly! Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce, keeping the rest of the recipe the same.
What if I don’t have sun-dried tomatoes?
You can use roasted red peppers or fresh cherry tomatoes for a different but still delicious burst of color and flavor in the recipe.
Final Thoughts
This Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe is a true kitchen winner — easy to make, thrilling to eat, and perfect for sharing. Whether you’re making it for a loved one or treating yourself after a busy day, it brings a touch of rustic Italian charm to your table that will surely become a favorite. Give it a try and savor every creamy, flavorful bite.
Print
Tuscan Chicken with Mushrooms, Sun-Dried Tomatoes, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Chicken recipe features tender boneless chicken breasts sautéed to golden perfection and served in a creamy, savory sauce bursting with mushrooms, garlic, spinach, sun-dried tomatoes, and Parmesan cheese. A quick and flavorful stovetop dish perfect for a comforting weeknight dinner.
Ingredients
Chicken
- 1 1/4 lbs thin boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 8 ounces button mushrooms, sliced
- 1 tablespoon flour
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 cup baby spinach leaves
- 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
- 1 tablespoon chopped parsley
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then place them in the skillet. Cook for 4-5 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F. Once cooked, remove the chicken from the pan and cover with foil to keep warm.
- Sauté Mushrooms: Wipe the skillet clean to prevent burning and melt butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they become tender and release their moisture.
- Prepare the Sauce: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour evenly over the mushrooms and stir to coat, then gradually whisk in the chicken broth and heavy cream. Continue to simmer the sauce until it thickens slightly. Season with salt and pepper to taste.
- Add Cheese, Spinach, and Sun-dried Tomatoes: Stir in the grated Parmesan cheese and cook until it melts into the sauce. Then add the baby spinach and sun-dried tomatoes, cooking just until the spinach wilts and ingredients are well combined.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top to coat the chicken thoroughly. Sprinkle with chopped fresh parsley for a burst of color and freshness. Serve hot, pairing with your favorite side dish if desired.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- For a thicker sauce, simmer a few extra minutes before adding spinach and sun-dried tomatoes.
- Use oil-packed sun-dried tomatoes for better flavor and texture, draining excess oil before chopping.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
