CREAMY TUSCAN CHICKEN

Impress your guests with this creamy, easy, and flavorful Tuscan chicken dish. With just a few ingredients and minimal prep time, it’s the perfect meal for busy weeknights, but elegant enough for entertaining. This quick and easy family meal is perfect for new cooks or busy moms.

WHAT IS TUSCAN CHICKEN?
Creamy Tuscan Chicken combines roasted chicken breast, spinach, and sun-dried tomatoes in a rich, creamy Italian garlic parmesan cheese sauce. We like to serve it with oven-roasted asparagus, sautéed green beans, or packets of bacon and green beans.You can never have enough good chicken recipes. It’s just a fact of life. Chicken is incredibly versatile and inexpensive compared to beef or seafood. We served it for a small dinner party not long ago and got rave reviews. If you like this recipe, try my Italian Chicken, Chicken à la King, Chicken Gnocchi Soup, and Chicken Cordon Bleu.

INGREDIENTS FOR TUSCAN CHICKEN
For this recipe you will need chicken breast, olive oil, garlic, onions, dried tomatoes, dried oregano, dried parsley, dried basil, dried marjoram, red pepper flakes, chicken broth, cream, parmesan cheese, baby spinach and, if desired, fresh herbs such as thyme and basil to garnish.

How do you make creamy Tuscan chicken?

First, add some olive oil to a large pan over medium heat. Season the chicken breast generously with salt and pepper. Add the chicken breasts and cook until both sides are golden brown and the chicken is cooked through.Remove the chicken breasts from the pan and place them on the plate. Cover them with aluminum foil to keep them warm.
Now reduce the heat to medium-low and add some more olive oil and butter. Add the onions and cook until soft. Then add the dried tomatoes and cook for 1 minute.Add the minced garlic, dried oregano, parsley, basil, marjoram and red pepper flakes. Cook for 1 minute, stirring constantly. Add chicken broth and cream. Let it cook over low heat for about 5 minutes while we grate the Parmesan cheese. Slowly add the Parmesan cheese until completely melted.Add the spinach and cook until wilted. Return the chicken to the pan and pour the warm sauce over the chicken. Simmer until chicken is heated through. Serve over rice, pasta or zucchini noodles. Top with freshly chopped parsley or basil if desired.

RECIPE TIPS

Cut the chicken breasts in half lengthwise to create four thinner chicken breasts that cook quickly. Some chicken breasts are so big these days. Or pound chicken breasts with a meat mallet.
Use baby spinach as it is more tender and soft than its older brother.
You can use oil-pickled sun-dried tomatoes or dry-packed sun-dried tomatoes.If you use canned sun-dried tomatoes, moisten them in a little warm water for a while until they increase in volume before starting the recipe.
This recipe calls for cream. If you try to stray with milk or half-and-half, you won’t get the thick, creamy gravy that makes this recipe exceptionally delicious.
This recipe is best served immediately; However, if there is a delay and the sauce becomes too thick, add a tablespoon or two of chicken stock to thin it out.

Thank you for following me on  Facebook & pinterest
for more recipes click here