Creamy Tuscan Chicken
Are you looking for a quick chicken meal that will have your mouth watering? Look no further! This recipe is delicious and easy to throw together. (If I can make it, anyone can make it)! It always has my husband going back for seconds. Not to mention, eating some leftovers the next day for lunch. Winner winner, chicken dinner!!!
While this is not the healthiest option on this blog, the taste is worth the extra calories in that heavy cream. Trust me and cut yourself some slack for this one. Remember, everything in moderation. Go with the spinach option I mention down at the bottom to keep it lighter.
Cooking Gear:
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Ingredients:
- 1.5 – 2 pounds of skinless chicken breast, sliced thin
- 4 T olive oil (2 T for each round of chicken)
- 1 cup heavy cream
- 1/2 cup low sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup Parmesan cheese
- 1 cup chopped fresh spinach
- 1 cup sun dried tomatoes
Instructions:
1. In a large skillet add 2 T olive oil and warm to medium heat.
2. Add half the chicken. Cook 8-10 minutes on each side until chicken begins to brown.
3. Set chicken to the side.
4. Repeat steps 1-3 with the other half of the chicken.
5. While the chicken is cooking, I chop the fresh spinach to use later.
6. After the chicken is cooked and to the side, wipe excess oil from pan. I use paper towels to dab the oil out. I set the towels in the sink to cool and then throw those in the trash. You should not pour the oil and grease down your kitchen sink.
7. Add heavy cream, chicken broth, Italian seasoning, garlic powder, and 1/2 cup Parmesan cheese. Whisk over medium heat until it start to thicken.
8. Add the spinach and sun dried tomatoes and let simmer until the spinach begins to wilt. I drained the sun dried tomatoes in the sink, but must not have got all of the oil out of the jar. I poured the sun dried tomatoes in when I should have used a fork to pick those out and add to the pan. Hence why my sauce has a darker color this time.
9. Add chicken into the sauce, coating each piece.
10. Sprinkle remaining cheese on top of the chicken.
11. Serve chicken over pasta (I use rotini pasta), fresh spinach, or just plate it.
The rest of my family goes the pasta route with garlic bread. I choose the spinach option. I always pair this Creamy Tuscan Chicken with a vegetable.
Leftovers can be kept in the refrigerator for 2-3 days. Otherwise, individually bag the chicken to store in the freezer for a later date. We ended up with seven servings this evening using just under 2 pounds of chicken.
If you like your chicken really saucy or are serving it over the pasta, I would recommend doubling the sauce. The pictures above are with the sauce NOT doubled.
I hope you enjoy this Creamy Tuscan Chicken as much as we do! Let me know what you think.
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