Creamy Tuscan Chicken
This 25-minute Tuscan chicken recipe is so easy and totally irresistible. You will love the restaurant quality creamy sauce with all the best Italian-inspired flavors!
Servings: 4
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
Instructions
- Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Coat in flour.
- 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.
- Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 1-2 minutes.
- 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.
- Stir in the basil and season with extra salt & pepper if needed. Serve immediately.
Notes
- 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.
- If you have particularly small chicken breasts, I recommend leaving them whole and cooking them for a few minutes longer.
- Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
Nutrition
Calories: 417kcal | Carbohydrates: 6g | Protein: 26g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 266mg | Potassium: 675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2518IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg