Creamy Tuscan Chicken Recipe
Chicken breasts sauteed with spinach and tomatoes and then added to a creamy sauce.
Servings 4 people
Calories 462kcal
Equipment
- Large Saute Pan 3.5 Quart
Ingredients
- 2 chicken breasts, boneless, skinless sliced in half, creating 4 thin fillets.
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 teaspoons garlic minced
- 5 ounces baby spinach about 3 cups
- 1 cup cherry tomatoes halved
- ¾ cup heavy cream
- ¼ cup Parmesan cheese freshly grated
Instructions
- Season chicken with salt, pepper, and garlic powder.2 chicken breasts, boneless, skinless, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon Italian seasoning
- Heat olive oil in a pan over medium heat. When the pan is hot, add chicken breasts. Cook for 3-4 minutes per side until cooked through.2 tablespoons olive oil
- Remove chicken from pan, place on a plate, and cover loosely with foil.
- Allow pan to cool slightly, then add butter and garlic. Cook over low heat until fragrant.3 tablespoons butter, 3 teaspoons garlic
- Add cherry tomatoes and spinach. Cook over medium-low heat until the spinach is wilted.5 ounces baby spinach, 1 cup cherry tomatoes
- Stir in heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes until the sauce has slightly thickened. Stir in Parmesan cheese.¾ cup heavy cream, ¼ cup Parmesan cheese
- Add chicken breast back to pan and cook for 3-4 minutes until the chicken is heated through. Add additional salt and pepper to taste.
- Top with additional Parmesan and serve hot.
Notes
- Use freshly grated Parmesan cheese - Freshly grated cheese melts better, adding a richer, more pronounced flavor to the sauce than pre-shredded varieties.
- Halve the cherry tomatoes - This helps them soften more quickly and release their natural sweetness into the sauce.
- Don’t overcook the garlic - Cook it on low heat just until fragrant—about 30 seconds to 1 minute—to avoid bitterness.
- Simmer the cream gently. Once the cream is added, keep the heat on low to avoid curdling and maintain a silky-smooth sauce.
- Taste and adjust seasoning at the end - Parmesan adds salt, so wait until after it’s mixed in to determine if you need more salt or pepper.
- Serve immediately - This dish is best enjoyed right away, while the sauce is creamy and the spinach is still bright and tender.
Nutrition
Serving: 1breast | Calories: 462kcal | Carbohydrates: 5g | Protein: 29g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 634mg | Potassium: 762mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4509IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 2mg