Creamy Tuscan Chicken

If you are a big fan of creamy dishes, you should save this Creamy Tuscan Chicken to your recipe box. Once you do it, you can make this incredibly delicious chicken dish when ever you have an appetite for. Eating it with rice, quinoa, pasta, noodles or steamed vegetables, you will have a delicious and nutritious meal. I’ve tried this with my family many times, and it still got us hooked. Yummy!

This chicken is defined by its creamy and flavorful sauce. It’ a perfect mix of Dijon mustard, heavy cream, spinach, grated parmesan cheese, minced garlic, sundried tomatoes, and fresh chopped parsley. Cooked with seared chicken until thicken to your desire, this sauce makes the food tastier and loaded with flavor. It’s good enough to make my family fall in love with.

When I served this creamy Tuscan chicken at weekend gatherings of friends, it kept my guests satisfied. It blows up their taste buds, then, making the meal more complete. The point here is some of them are not much fond of chicken. If you get interested in here, do not hesitate to turn it into your homemade food. Let’s get started!

Creamy Tuscan Chicken

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

1

hour 

10

minutes

This chicken is defined by its creamy and flavorful sauce. It’ a perfect mix of Dijon mustard, heavy cream, spinach, grated parmesan cheese, minced garlic, sundried tomatoes, and fresh chopped parsley. Cooked with seared chicken until thicken to your desire, this sauce makes the food tastier and loaded with flavor.

Ingredients

• For Chicken

• 1 1/2 pounds large boneless and skinless chicken breasts, halved horizontally to make 4 fillets

• 3/4 teaspoon black cracked pepper

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons onion powder

• 3 tablespoons reserved sun dried tomato oil or olive oil, divided

• 1 teaspoon salt

• For Sauce

• 1 teaspoon Dijon mustard

• 1 1/2 cups heavy or thickened cream

• 3 cups spinach

• 1/2 cup fresh grated Parmesan cheese

• 2 tablespoons minced garlic 6 cloves

• 5 oz. jarred sun dried tomato strips in oil, drained (reserve 3 tablespoons for cooking)

• 2 tablespoons fresh chopped parsley, to serve

Directions

• Season chicken with salt, pepper, paprika and onion powder.
• Heat 2 tablespoons of reserved sun dried tomato oil in a large skillet over medium-high heat. Add chicken and sear for 6-8 minutes on each side, or until golden and cooked through. Transfer to a warm plate and set aside.
• Add remaining oil into pan and fry garlic until fragrant, about 30 seconds to 1 minute.
• Add sun dried tomatoes. Fry for 1-2 minutes to release their flavors. Add Dijon mustard and stir to combine.
• Reduce heat medium-low, stir in cream and bring to a gentle simmer; stirring occasionally. Season with salt and pepper to taste.
• Add in spinach leaves and cook until wilt in sauce. Stir in parmesan cheese and let simmer for a further minute until cheese melts through sauce.
• Return chicken to pan; top with parsley and serve over pasta, rice or steamed vegetables.
• Enjoy!

Notes

• Who can possibly resist a rich, creamy, fragrant dish like this? The chicken breast is cooked perfectly, so tender and juicy. The creamy garlic parmesan sauce adds more depth to the flavor profile. Fresh parsley adds an elegant herbal note to the dish. All to make a balanced, delicious dish. 

Ingredient notes:

Use boneless, skinless chicken for easy cooking. The skin and bones can affect the consistency of the chicken’s color and flavor, so it’s better to remove them before cooking.

Parmesan and garlic powder enhance the richness of the dish and create a luscious texture to the sauce.

Tips:

To lock in juicy and develop flavor, it’s best if you sear the chicken first. This also helps create a golden brown color and a slight charred note to the chicken, while keeping the chicken tender on the inside.

If you want the sauce to have the best taste and texture, use freshly grated Parmesan. It still has the moisture to ensure smooth texture and original taste.

The sauce will thicken while cooking, so make sure to simmer it gently to prevent curdling and burning.

Don’t add the spinach too early; keep it until the end to maintain the vibrant color of the leaves.

Serving suggestion:

This recipe contains about 380 calories per serving, not too heavy. Therefore, it’s good to serve with pasta, mashed potatoes, or crusty bread slices to have a full meal. And most importantly, we must not waste the sauce! I will use the bread to soak up the very last drop of the sauce if I can.

The dish pairs well with sparkling water, iced herbal tea, or dry white wine.

Garnish the dish with extra parmesan and fresh basil or parsley for a better contrast effect.

FAQs:

Can I use chicken thighs instead of breasts? Yes, they add extra juiciness and have better umami flavor.

How to make this dish dairy-free? It’s simple, just swap the heavy cream for coconut cream.

Can I make the dish extra creamy? Normally, I will add extra parmesan or a bit of cream cheese to make the sauce thicker and creamier.