Tuscan Chicken
Tuscan Chicken cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Tuscan Chicken needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓2 tablespoons olive oil
- ✓4 boneless skinless chicken breast halves (6 ounces each)
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon pepper
- ✓1/4 cup all-purpose flour, optional
- ✓1 tablespoon butter
- ✓1 small onion, halved and sliced
- ✓2 garlic cloves, minced
- ✓1/4 cup chicken broth
- ✓1 cup heavy whipping cream
- ✓1 cup grated Parmesan cheese, divided
- ✓3/4 teaspoon garlic powder
- ✓2 cups fresh baby spinach
- ✓1/3 cup julienned soft sun-dried tomatoes (not packed in oil)
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
On a clean cutting board, use a sharp knife to halve the chicken breasts horizontally. This will give you four thin chicken breast halves. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour, shaking off any excess flour before searing it.
- 2
In a large skillet, heat the oil over medium heat. Brown the chicken on both sides, then remove it from the pan and set it aside.
- 3
In the same skillet, melt the butter. Add the onion, cooking and stirring until it's tender, one to two minutes. Add the garlic and cook for one more minute. Add the broth and bring it to a boil, stirring to loosen the browned bits from the bottom of the pan. Stir in the cream, 1/2 cup of Parmesan cheese and the garlic powder, and cook over medium-low heat until the sauce begins to thicken, about five minutes.
- 4
Return the chicken to the pan, then add the spinach, the tomatoes and the remaining 1/2 cup of Parmesan. Cook everything, covered, until the spinach is wilted and a thermometer inserted into the chicken reads 165°F, about 13 to 15 minutes. Serve while the chicken is still warm.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Tuscan Chicken
Serve Tuscan Chicken with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Tuscan Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 591 calories
- Carbohydrates: 12g carbohydrate (5g sugars
- Cholesterol: 187mg cholesterol
- Fiber: 2g fiber)
- Protein: 43g protein.
- Sodium: 857mg sodium
- Fat: 41g fat (21g saturated fat)