Tender, juicy chicken is simmered in a homemade sun dried tomato cream sauce for a family FAVORITE dinner! Between the fresh herbs, white wine, Parmesan cheese, and heavy cream this is a comfort food Italian classic that everyone LOVES! Made in just ONE SKILLET and ready in 45 minutes!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Chicken
Cuisine: Italian
Keyword: creamy Tuscan chicken, creamy Tuscan chicken recipe, easy Tuscan chicken, recipe for Tuscan chicken, Tuscan chicken breast, Tuscan chicken in Parmesan cream sauce, Tuscan chicken with sun dried tomatoes, Tuscan creamy chicken
Servings: 4
Calories: 752kcal
Author: Averie Sunshine
Ingredients
2tablespoonolive oil
4thinner boneless skinless chicken breasts*about 1 1/2 to 2 pounds total
½teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
4tablespoonsunsalted butter
1small white or yellow onionfinely minced
3 to 4clovesgarlicfinely minced
8ouncessun dried tomatoesoil drained
1tablespoontomato paste
1medium red bell pepperseeded and diced small
6 to 8fresh basil leavesor more if desired
1tablespoonfresh parsleyfinely minced (Italian or flat leaf)
1sprig fresh thymeor 1/2 teaspoon dried
1teaspoondried oregano
½teaspoonsmoked paprika
1cupchicken brothI use reduced or lower sodium
½cupdry white wine**
1large lemonjuiced (about 3 to 4 tablespoons lemon juice)
½cupheavy cream
½cupParmesan cheesefreshly grated
3cupsfresh spinachor more if desired
Instructions
To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 6 minutes.
Flip the chicken and cook for about 6 minutes on the second side. Thicker breasts will take longer, about 8 minutes per side. Set aside on a platter and tent it with foil to keep warm. Tips - Chicken is done when it reaches 165F however you can pull it at 160F and the internal temp will continue to rise as it rests. If you are planning to serve this over spaghetti or another type of pasta, I would start that now.
There's no need to wash, drain, or clean the skillet in any way. Add the butter and allow it to melt.
Add the onion and cook until the onion has begun to soften, about 5 minutes. Stir frequently.
Add the garlic and cook for 1 minute, or until fragrant. Stir constantly.
Add the bell pepper, basil, parsley, thyme, smoked paprika, and stir to combine.
Add the chicken broth, wine, lemon juice, and simmer for 5 minutes.
Reduce the heat to medium-low and add the heavy cream, Parmesan, spinach (it looks like a lot but it's not), and allow the spinach to wilt. Aid this process by either stirring and flipping the spinach into the sauce mixture or reducing the heat to low and covering the skillet for 90 seconds.
Add the cooked chicken back in, and heat gently for 1 to 2 minutes, or until the chicken has warmed through again.
Serve immediately over spaghetti, another pasta, rice, mashed potatoes, quinoa, or your favorite starch or grain. Or serve with a salad. Optionally add extra Parmesan and/or fresh herbs.
Extra Tuscan chicken will keep airtight in the fridge for up to 5 days. Reheat very gently so you don't break the sauce. I don't recommend freezing it for that reason - the sauce could break upon thawing.
Notes
*I tend to buy 2 large chicken breasts from the butcher that I then slice in half lengthwise to create 4 thinner filets. Each large breast tends to be usually about 3/4 to 1 pound each, or about 1 1/2 to 2 pounds total. It's easier to cook with thinner breasts so I suggest avoiding the really fat or thick ones. Thighs or bone-in chicken breasts or thighs may also be used. **I do recommend using the wine for a richness and depth of flavor. Choose a dry white like chardonnay, sauvignon blanc, or pinot grigio. If you absolutely don't want to use wine, add an additional 1/2 cup chicken broth.