Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun-Dried Tomatoes, Bacon, Mushrooms & Spinach (pictured with tortellini)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the bacon. Cook the bacon in a large skillet until crisp. Transfer to a paper-towel-lined plate. Drain most of the bacon grease rather than using it as the primary cooking fat. Leave just enough for flavor, or wipe out the skillet and add a small amount of olive oil.

Step 2

2. Prepare the chicken If using fresh chicken, slice thick breasts horizontally into thinner cutlets. Season with black pepper, garlic powder, Italian seasoning and smoked paprika. Sear in the skillet until golden on both sides. It does not need to cook completely through. Remove and set aside. Using rotisserie chicken? Skip this step. Remove the skin and cut or shred the meat. It will be added near the end.

Step 3

3. Brown the mushrooms. Add a small amount of olive oil if needed. Add the mushrooms and cook until they release their moisture and become deeply golden. With a full pound of mushrooms, cook them in two batches if necessary. Crowding the skillet causes them to steam rather than brown. Remove the browned mushrooms and set aside.

Step 4

4. Build the Tuscan flavor base. Add the diced onion to the skillet and cook until softened and beginning to develop some golden color. Add the garlic and cook for about 30 seconds. Add the sun-dried tomatoes, Italian seasoning, smoked paprika and optional red pepper flakes. Cook another minute.

Step 5

5. Build the sauce. Pour in the low-sodium chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes. Reduce the heat and stir in the evaporated milk and heavy cream. Gradually stir in the Parmesan. Keep the sauce at a gentle simmer rather than a hard boil.

Step 6

6. Finish the chicken Fresh chicken: Return the chicken to the skillet and gently simmer until it reaches 165°F internally. Rotisserie chicken: Add the prepared chicken and gently warm it in the sauce for 2–3 minutes. Avoid prolonged cooking.

Step 7

7. Bring back the vegetables Return the browned mushrooms to the skillet. Add about 4 cups of spinach and allow it to wilt into the sauce. Then add the remaining 2 cups toward the end so some of the spinach retains more body and presence. Stir most of the crispy bacon into the skillet, reserving a little for the top.

Step 8

8. Taste before adding salt Don't automatically add salt. The bacon, Parmesan, sun-dried tomatoes, broth, and rotisserie chicken, if used, already contribute sodium. Taste the completed dish first. Add black pepper, garlic, herbs, or red pepper flakes if it needs more flavor before considering additional salt.

Step 9

9. Serve Top with the remaining crispy bacon and, if desired, fresh basil or parsley. Spoon plenty of the creamy tomato-mushroom sauce over each serving.

Step 10

Serving Suggestion: Cheese Tortellini Cheese tortellini is especially good with this dish. Cook it separately according to the package directions and serve a portion alongside or underneath the Tuscan chicken. Spoon some of the extra cream sauce, mushrooms, spinach, and sun-dried tomatoes over the tortellini. Keeping the tortellini separate lets each person decide how much pasta they want while keeping the vegetable-rich chicken as the centerpiece of the meal.

Step 11

Rotisserie Chicken Variation For an easy weeknight version, substitute prepared rotisserie chicken for the fresh chicken. Remove the skin to reduce saturated fat and sodium, and add the meat only near the end of cooking. Because rotisserie chicken is already seasoned, taste the completed sauce before adding any additional salt.

Step 12

For Even More Vegetables The recipe is intentionally vegetable-forward, but it's flexible. Additional vegetables that would work particularly well include: Artichoke hearts Roasted red peppers Broccoli Asparagus Zucchini These can also help stretch the meal without increasing the amount of cream, bacon, or cheese.

Step 13

Leftovers The tortellini will continue absorbing the sauce as it sits. When reheating, add a splash of milk, cream, or low-sodium chicken broth and warm gently to restore the creamy consistency.