Description
Creamy Tuscan Chicken is a flavorful and comforting dish featuring succulent chicken breasts simmered in a rich sauce made with garlic, cherry tomatoes, baby spinach, heavy cream, and Parmesan cheese. This recipe offers a delicious blend of Mediterranean-inspired ingredients with a creamy texture that pairs beautifully with lemon wedges for added brightness.
Ingredients
Units
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
- 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 the Chicken: In a skillet over medium heat, heat the olive oil. Add the chicken breasts and season them generously with kosher salt, freshly ground black pepper, and dried oregano. Cook the chicken until browned on both sides and an instant-read thermometer inserted into the thickest part of the breasts reads 165°F, about 8 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
- Prepare the Sauce Base: In the same skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, approximately 1 minute. Then add the cherry tomatoes, seasoning with salt and pepper to taste. Cook until the tomatoes begin to burst, releasing their juices.
- Add the Spinach and Cream: Stir in the baby spinach and cook until it starts to wilt. Pour in the heavy cream followed by the freshly grated Parmesan cheese. Bring this mixture to a gentle simmer, then reduce the heat to low and let the sauce simmer until it slightly thickens and reduces, approximately 3 minutes.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet with the sauce. Cook together until the chicken is thoroughly heated through, about 5 to 7 minutes, allowing the flavors to meld.
- Serve: Plate the creamy Tuscan chicken and serve immediately with lemon wedges on the side to add a fresh, citrusy accent.
Notes
- To ensure juicy chicken, avoid overcooking; use a meat thermometer to check doneness.
- You can substitute baby kale or Swiss chard if you prefer over spinach.
- Serve this dish with pasta, rice, or crusty bread to soak up the creamy sauce.
- For a lower-fat version, substitute heavy cream with half-and-half or a mixture of cream and milk.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 593
- Sugar: 5g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 160mg
