Recipe of the Week: Creamy Tuscan Chicken

Indulge in the flavors of Italy with Creamy Tuscan Chicken, a dish that delights the senses and transports the taste buds straight to the rustic hills of Tuscany. This recipe features succulent chicken breasts submerged in a luxuriously creamy sauce, bursting with the vibrant tastes of sun-dried tomatoes and earthy spinach. Perfect for any dinner occasion, it promises not only to satisfy hunger but also to inspire compliments from every guest at the table. Serve this exquisite meal with a side of garlic bread or over a bed of fresh pasta for the ultimate dining experience.

Cooking Time

Prep time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Servings: 4 servings

Ingredients: 

• 4 chicken cutlets (about 1 1/2 pounds total)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dried oregano
• 3 tablespoons olive oil, divided
• 1 medium shallot, minced
• 1/3 cup sun-dried tomatoes (drained and patted dry if oil-packed)
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream or half-and-half
• 1 ounce finely grated Parmesan cheese (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
• 5 ounces baby spinach (about 5 packed cups)

Cooking Instructions

1. Step 1: Cook the chicken: Pat the chicken dry with paper towels and season all over with 1/2 teaspoon salt, pepper, and oregano. Heat 2 tablespoons of olive oil in a 10-inch or larger skillet over medium-high heat until simmering. Working in batches, if needed, add the chicken and sear until deeply browned, 3 to 5 minutes per side. Transfer the chicken to a plate and set aside while you make the sauce.
2. Step 2: Make the sauce: Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the shallot and sauté until softened and lightly browned, about 1 minute. Add the sun-dried tomatoes, garlic, and remaining 1/4 teaspoon salt, and sauté until fragrant, about 30 seconds.  Add the white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Simmer until the wine has reduced by about half, 30 seconds to 1 minute. Stir in the heavy cream and Parmesan. Add the spinach a handful at a time, stirring after each addition until all the leaves are wilted into the sauce, 2 to 3 minutes.
3. Step 3: Add the chicken and serve: Return the chicken and any juices on the plate to the skillet. Simmer until the chicken is warmed through and the sauce is slightly reduced and thickened, 3 to 4 minutes. Serve.

Nutrition Facts