Ah, creamy Tuscan chicken—it’s like a vacation to Italy without leaving your kitchen! With its rich, velvety sauce, sun-dried tomatoes, and earthy spinach, this dish is both a flavor explosion and a comfort food classic. I remember the first time I tried it, I was transported to a cozy trattoria in Florence, even though I was just at home, in my kitchen, still in my pajamas.
Steps
- Heat olive oil in a medium skillet over medium heat until it shimmers. Place the chicken breasts in the skillet, season with salt, pepper, and oregano, and cook each side for about 8 minutes until golden and no longer pink. Remove the cooked chicken from the skillet and set aside.
- Add butter to the same skillet and let it melt, scraping up any browned bits from the pan. Stir in minced garlic and cook for about a minute until fragrant, then add halved cherry tomatoes, seasoning them with salt and pepper.
- Cook the tomatoes until their skin starts to burst, then add the baby spinach and cook until it begins to wilt. Pour in heavy cream and grated Parmesan, stirring until the mixture simmers.
- Reduce the heat to low and let the sauce simmer for about 3 minutes until slightly thickened. Return the chicken to the skillet, allowing it to heat through in the sauce for 5 to 7 minutes. Serve with lemon wedges on the side.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon dried oregano
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Lemon wedges (for serving)
FAQ
- Can I use chicken thighs instead of chicken breasts for this recipe?
- Absolutely! While the recipe calls for boneless, skinless chicken breasts due to their lean nature and thickness, you can definitely substitute them with chicken thighs if you prefer their flavor and texture.
- What can I serve alongside Creamy Tuscan Chicken?
- This dish pairs beautifully with bread, rice, pasta, or creamy mashed potatoes. These sides are perfect for soaking up the delicious Tuscan sauce, which is the highlight of the dish.
- How should I store leftovers of Creamy Tuscan Chicken?
- Leftovers can be stored in an airtight container in the refrigerator for up to four days. Additionally, the Tuscan sauce can be made ahead and frozen for up to three months.
- Is it possible to make this dish without heavy cream?
- While heavy cream is essential for creating the rich and silky sauce, you might substitute it with a lighter cream or a non-dairy alternative, though the consistency and flavor might change slightly.
- Can I add other vegetables to the recipe?
- Certainly! While cherry tomatoes and baby spinach are used in this recipe, you can experiment with other vegetables or swap out the cherry tomatoes for sun-dried tomatoes to enhance the Tuscan flavor.
Tips
- Perfectly Cooked Chicken: Ensure a golden crust on both sides of the chicken by cooking it for about 8 minutes per side. This not only indicates that the chicken is cooked through but also adds a delightful texture to the dish.
- Deglazing for Flavor: After cooking the chicken, use the butter to deglaze the skillet, scraping up any browned bits stuck to the pan. These bits are packed with flavor and will enhance the taste of your sauce.
- Balancing Acidity: Add lemon wedges when serving to introduce a touch of acidity, which complements the creaminess of the sauce. However, if you’re not a fan of lemon, feel free to skip this step.
- Versatile Accompaniments: Pair this dish with bread, rice, pasta, or mashed potatoes to soak up the rich Tuscan sauce, ensuring that none of the flavorful sauce goes to waste.
Equipment
- Skillet – A high-quality, large skillet is essential for cooking the chicken and sauce.
- Garlic Press – Useful for mincing garlic quickly and efficiently.
- Cheese Grater – For freshly grating Parmesan cheese.
- Tongs – Helpful for flipping chicken breasts in the skillet.
- Lemon Squeezer – For juicing lemon wedges easily.
