Creamy Tuscan Chicken

Name: Creamy Tuscan Chicken
Cuisine: European
Ingredients: 2 large chicken breasts sliced lengthwise; ▢ Salt & pepper to taste; ▢ 1/2 teaspoon garlic powder; ▢ Flour for dredging; ▢ 1 tablespoon olive oil; ▢ 1 tablespoon butter; ▢ 1/4 cup chicken broth or dry white wine; ▢ 1 heaping teaspoon Dijon mustard; ▢ 1 cup heavy/whipping cream; ▢ 2 cups (loosely packed) fresh baby spinach; ▢ 1/4 cup sun-dried tomatoes (see note); ▢ 1 tablespoon fresh basil chopped

9 steps

This creamy Tuscan garlic chicken recipe is a favorite in my house. The chicken is pan-fried to golden perfection. It's just so tender and melts in your mouth. And that sauce... mmm! 🙂 What is Tuscan chicken? Well.. this recipe was actually inspired by the Olive Garden (an American restaurant chain) and made super popular by Pinterest. As such, there are many variations online. I had to put my own twist on it.

Updated at: Thu, 17 Aug 2023 05:37:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1936.4 kcal (97%)

Total Fat154.6 g (221%)

Carbs30.5 g (12%)

Sugars12.8 g (14%)

Protein107.9 g (216%)

Sodium1550.7 mg (78%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2chicken breasts

large, sliced lengthwise

Salt

pepper

to taste

½ teaspoongarlic powder

Flour

for dredging

1 tablespoonolive oil

1 tablespoonbutter

¼ cupchicken broth

or dry white wine

1 heaping teaspoonDijon mustard

1 cupheavy cream

2 cupsfresh baby spinach

loosely packed

¼ cupsun-dried tomatoes

1 tablespoonfresh basil

chopped

Instructions

Step 1

Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Coat in flour.

Step 2

Melt the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside.

Step 3

Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 1-2 minutes.

Step 4

Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Cook for 5 minutes or until the chicken is fully cooked through and the sauce reduces a bit.

Step 5

Stir in the basil and season with extra salt & pepper if needed. Serve immediately

Step 6

If the sun-dried tomatoes are not packed in oil, you may want to add a bit more - the oil-packed ones taste more concentrated. I drain the oil prior to adding them to the pan.

Step 7

If you have particularly small chicken breasts, I recommend leaving them whole and cooking them for a few minutes longer.

Step 8

Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.

Step 9

This is the copper skillet that's pictured (you can use any skillet for this recipe).