- 1 tbsp Olive oilextra-virgin
- 4 Chicken Breastboneless, skinless
- Kosher Saltto taste
- Black pepperfreshly ground, to taste
- 1 tsp Dried oregano
- 3 tbsp Butter
- 3 cloves Garlicminced
- 1 ½ cups Cherry tomatoeshalved
- 3 cups Baby spinach
- ½ cup Heavy cream
- ¼ cup Parmesan cheesefreshly grated
For serving:
- wedges Lemon
Creamy Tuscan Chicken
This Creamy Tuscan Chicken recipe turns simple chicken breasts into a wow-factor weeknight dinner. Quick, easy, and, most importantly, not boring, this Italian-inspired recipe produces juicy chicken and gorgeous, luscious sauce. A classic comfort food dinner made easy in one pan. Serve with crusty bread so you can mop up the extra sauce.
The chicken breasts are pan-seared until golden and then finished in a creamy pan sauce. The sauce is super simple yet so flavorful. It’s amped up with garlic, tomatoes, baby spinach, and Parmesan cheese. The sauce is buttery, a little garlicky, cheesy, and very creamy, thanks to the heavy cream. It’s the perfect pairing to a pan-seared chicken breast. Serve with lemon wedges alongside for squeezing over, and enjoy!
To make the Creamy Tuscan Chicken, you will need the following ingredients:
Steps to make Creamy Tuscan Chicken
1 | Pan-sear chicken | 15 |
In a skillet over medium heat, heat 1 tablespoon extra-virgin olive oil. Add 4 boneless, skinless chicken breasts and season with salt and black pepper to taste, and 1 teaspoon dried oregano. Cook for about 8 minutes per side or until golden and no longer pink. Remove the chicken from the skillet and set aside. | ||
2 | Melt butter and cook garlic | 1 |
In the same skillet over medium heat, melt 3 tablespoons butter. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute. | ||
3 | Add tomatoes | 2 |
Then, add 1 ½ cups halved cherry tomatoes and season with salt and black pepper to taste. Cook until the tomatoes start to burst. | ||
4 | Add spinach | 2 |
Add 3 cups baby spinach and cook until the spinach starts to wilt. | ||
5 | Add heavy cream and Parmesan | 3 |
Stir in ½ cup heavy cream and ¼ cup freshly grated Parmesan cheese. Bring the mixture to a simmer. Reduce heat to low and cook until the sauce is slightly reduced and thickened, about 3 minutes. | ||
6 | Return chicken to skillet | 5 |
Return the chicken to the skillet and cook until heated through, 5 minutes. | ||
7 | Serve | |
Spoon the sauce over the chicken and serve with lemon wedges for squeezing over the top. Enjoy! | ||
Recipe Reviews
Delicious! It's so simple to make. Thanks for sharing the recipe!
Write your own review