Creamy Tuscan Chicken

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Creamy Tuscan Chicken is a culinary masterpiece that marries the rich flavors of Tuscany with the indulgent creaminess of a velvety sauce. This dish is a symphony of tender chicken breast, aromatic garlic, sun-drenched tomatoes, and vibrant spinach, all bathed in a luxurious blend of cream, Parmesan, and Dijon mustard. The result is a delightful concoction that will transport your taste buds straight to the heart of Italy.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Italian

Keyword: Chicken breast, Creamy Sauce, Creamy Tuscan Chicken, spinach, sun-dried tomatoes

Servings: people

Calories: 652kcal

Author: George - U Keep Cooking

Equipment

Shallow 3.5 Quart Dutch Oven

Ingredients

4 Large Chicken Breasts (cut in half into cutlets and pounded )
Salt and Pepper (to taste)
½ Cup Flour (used to dredge)
3 Tbsp Butter
2 Tbsp Olive Oil

Ingredients to Make the Sauce:

½ Cup Dry White Wine or Chicken Broth
5 Cloves Garlic (minced)
2 Tbsp Dijon Mustard
2 Cups Heavy Whipping Cream
½ Cup Parmesan Cheese (shredded)
4 Cups Baby Spinach
½ Cup Sun-Dried Tomato (chopped)
2 Tbsp Basil (fresh)(chopped) or 1 Tsp Dried Basil

Instructions

Prepare the Chicken:

Prep the Chicken: Begin by cutting the chicken in half into cutlets, pound the chicken with a meat mallet, seasoning both sides of the chicken breasts with salt and pepper, and dredging in flour. This will ensure a well-balanced flavor throughout the dish.
Sear the Chicken: In a large skillet or frying pan, heat olive oil and butter over medium-high heat. Once the oil is hot, add the chicken breasts. Sear them for about 3-4 minutes on each side or until they turn golden brown. Remove the chicken from the pan and set it aside.

Prepare the Sauce:

Sauté Garlic: In the same skillet, add the minced garlic. Sauté it for about 30 seconds, or until it becomes fragrant. Be careful not to let it burn.
Deglaze with White Wine: Pour in the dry white wine and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Let it simmer for about 2 minutes, allowing the alcohol to evaporate and the flavors to meld
Add Dijon Mustard: Whisk in the Dijon mustard until well combined. Let the mixture simmer for another one minute, allowing it to reduce slightly.
Introduce Parmesan and Cream: Reduce the heat to medium-low and gradually whisk in the grated Parmesan cheese. Once it's fully incorporated, pour in the heavy whipping cream. Continue to gently whisk until the sauce is smooth and creamy.
Add Sun-Dried Tomatoes and Spinach: Sprinkle in the sliced sun-dried tomatoes and baby spinach leaves. Allow them to wilt and meld with the sauce, creating a delightful medley of colors and flavors.
Return Chicken to the Pan: Carefully place the seared chicken breasts back into the skillet, nestling them into the luscious sauce.
Simmer and Garnish: Let the dish simmer gently for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. Taste and adjust the seasoning if needed.
Serve and Garnish: Plate the Creamy Tuscan Chicken, ensuring each portion is generously bathed in the luxurious sauce. Garnish with fresh basil leaves for a burst of aromatic freshness.

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