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
Scale
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.
