Creamy Tuscan Chicken – Erren’s Kitchen

Impress dinner guests with this restaurant-quality Creamy Tuscan chicken! With its silky sauce, this Italian-inspired dish is always a winner.

a pan of creamy Tuscan Chicken with mushrooms, spinach and sundried tomatoes

Craving a creamy, delicious chicken dish? Our Creamy Tuscan Chicken is perfect for those who love flavorful and indulgent dishes. Sun-dried tomatoes and mushrooms add a depth of flavor to the chicken breasts, while the spinach keeps things light. The sauce is made with parmesan cheese which gives it an irresistible richness.

This dish is so good that you’ll feel like you’re eating at a high-end Italian restaurant. It’s perfect for special occasions or when you want to impress your guests. Serve it over pasta, rice, or potatoes – whatever you choose, it will be amazing.

Why This Recipe Works

  • Pounded chicken breasts create a juicy and tender texture.
  • The flour dredging adds texture to the chicken and body to the sauce.
  • Low-fat half & half and chicken stock make for a creamy but not too rich sauce.
  • White vinegar adds brightness and depth of flavor.
  • Parmesan cheese offers a nutty saltiness that pairs well with the sweetness of the bas.
a pan of Creamy Tuscan Chicken with a serving spoon in the pan

Ingredient Notes

chicken breasts, spinach, garlic, mushrooms, sundried tomatoes, and cream

Chicken: It is important to use chicken breasts of equal size. This will ensure they cook evenly and don’t overcook in some parts while others remain raw.

Flour: All-purpose flour works best for dredging because it has a low gluten content, ensuring your chicken doesn’t become tough after frying.

Oil: Extra-virgin olive oil is the best choice for frying because it has a high smoke point and adds authentic Italian flavor.

Sun-dried Tomatoes: You can use either canned or jarred sun-dried tomatoes that are drained well before adding them to the recipe. To use dehydrated sundried tomatoes, soak them in boiling water for 10 minutes to rehydrate and then grain them before using.

Spinach: Fresh baby spinach is my choice, but you can also chop regular spinach. If you want to use frozen, be sure to thaw, drain and squeeze out any excess liquid.

Mushrooms: Any type of mushroom will work well in this dish. I like to use white button mushrooms because they have a great flavor and texture.

Stock: Homemade or store-bought low-sodium chicken stock are best for this recipe.

Half & Half: Low-fat half & half is called for as it adds creaminess without being too rich. You can also use regular half and half (single cream) or fat-free.

Vinegar: Vinegar is used to add brightness to sauces. White vinegar is best for this dish as it adds acidity without overpowering the other flavors in this recipe. You can also use apple cider vinegar or red wine vinegar.

Parmesan Cheese: As always, grate your own fresh parmesan cheese for the best flavor! Pre-grated cheese tends to be too salty and can make the dish overly salty.

Basil: Fresh basil leaves add an herbal sweetness that pairs perfectly with this creamy Tuscan chicken. You can also use dried basil or fresh parsley as a substitute.

Step By Step Instructions

To Fry The Chicken

Cut each chicken breast in half horizontally with a sharp knife, then lay plastic wrap over the chicken breasts and pound them with a meat mallet or rolling pin until they are about a quarter-inch thick.

Chicken being pounded by a rolling pin

Dip the chicken into a beaten egg, coat both sides with the seasoned flour, and shake off the excess.

four coated chicken on a cutting board

Heat the oil over medium-high heat in a large skillet. Fry the coated chicken for 2 minutes on each side, turning once, until golden. Transfer to a large platter in a single layer.

floured chicken cutletts cooking in a pan

Place the garlic in the pan and saute until fragrant (about 30 seconds). Be careful not to burn the garlic, as it will become bitter and overpower the dish.

To Make The Sauce

garlic cooking in a pan

Cook the mushrooms with the garlic until browned and their moisture has evaporated. Then add the sundried tomatoes and mix to combine.

the mushrooms, garlic, and sundried tomatoes in a pan

Add the spinach and cook until wilted. Add the half and half, stock, vinegar, parmesan cheese, pepper, and basil.

cream pouring into the pan with the mushroom mixture

Season lightly with salt, stir to combine, and bring the mixture to a boil. Lower the heat to low and simmer for 5 minutes.

the mushroom mixture cooked in the sauce

Taste for seasoning. Add salt as needed, and add the chicken. Raise the heat to medium-high and return to a boil. Lower the heat to low, and simmer until the chicken is fully cooked and the sauce thickens slightly. This will take about five minutes.

a close up, overhead image of a pan of Creamy Tuscan Chicken with mushrooms, spinach and sundried tomatoes

Serve immediately to avoid overcooking the chicken.

Two chicken cutlets covered in a creamy sauce with mushrooms, sundried tomatoes, and spinach

Storage & Freezing Instructions ❄

This Creamy Tuscan Chicken is perfect for meal prepping and storing. It can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing: Ensure all ingredients are cooked and cooled before freezing. The sauce will separate slightly when frozen but can still be used after thawing. When ready to eat, reheat on the stovetop or microwave until hot. Enjoy!

Recipe Tips

  • Pound chicken breasts to a quarter of an inch thick for a juicy and tender texture.
  • Use all-purpose flour for dredging the chicken, which adds crunchiness when fried.
  • Choose extra-virgin olive oil for both frying the chicken and sautéing ingredients such as garlic and mushrooms, which gives it an authentic Italian flavor.
  • Use low-fat half instead of heavy cream to make a rich but not too heavy sauce.
  • Be sure to use equal-sized chicken cutlets so they cook evenly and don’t become overcooked or undercooked in some parts while others remain raw during the cooking process!
  • To use dried sundried tomatoes, soak them in boiling water for 10 minutes to rehydrate and then grain them before using.
  • Grate your own fresh parmesan cheese for the best results and flavor – pre-grated cheese can become too salty and overpower the dish, and freshly grated melts into the sauce better than pre-grated.
Creamy Tuscan Chicken with Spinach and mushrooms, and sundried tomatoes


Let’s Make
Creamy Tuscan Chicken

Juicy pan-fried chicken breasts simmered in mushrooms, spinach, and sun-dried tomatoes with a luxurious parmesan cream sauce.

Prep10 minutes

Cook30 minutes

Total40 minutes

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Instructions

  • Cut each chicken breast in half horizontally with a sharp knife, then lay plastic wrap over the chicken breasts and pound them with a meat mallet or rolling pin until they are about a quarter-inch thick.

  • Combine the flour, salt, and pepper on a shallow platter.

  • In a shallow bowl, beat eggs with 3 tablespoons of water.

  • Heat the oil over medium-high heat in a large skillet.

  • Dip the chicken in the egg wash and shake off the excess before coating both sides with the seasoned flour.

  • Fry the coated chicken for 2 minutes on each side, turning once, until golden. Transfer to a large platter in a single layer.

  • If there are any burned bits in the pan, remove the oil, wipe clean with a paper towel and add 2 tablespoons of oil. If not, add more oil as needed.

  • Place the garlic in the pan and saute until fragrant (about 30 seconds).

  • Add The mushrooms and cook until browned and their moisture has evaporated. Then add the sundried tomatoes and mix to combine.

  • Add the spinach and cook until wilted. Add the half and half, stock, vinegar, parmesan cheese, pepper, and basil. Season lightly with salt, stir to combine, and bring to a boil.

  • reduce the heat to low and simmer for 5 minutes, then taste for seasoning. Add salt as needed, and add the cooked chicken. Raise the heat to medium-high and return to a boil.

  • Lower the heat to low, and simmer until the chicken warms through and the sauce thickens slightly (about 5 minutes).

  • Serve Hot.

Tips + Notes

  • Pound chicken breasts to a quarter of an inch thick for a juicy and tender texture.
  • Be sure to use equal-sized chicken cutlets, so they cook evenly and don’t become overcooked or undercooked in some parts while others remain raw during the cooking process!
  • To use dried sundried tomatoes, soak them in boiling water for 10 minutes to rehydrate and then grain them before using.
  • Grate your own fresh parmesan cheese for the best results and flavor – pre-grated cheese can become too salty and overpower the dish, and freshly grated melts into the sauce better than pre-grated.

Nutrition Information:

Calories: 538 (27%)| Carbohydrates: 18g (6%)| Protein: 51g (102%)| Fat: 28g (43%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 13g| Trans Fat: 0.02g| Cholesterol: 136mg (45%)| Sodium: 651mg (28%)| Potassium: 1399mg (40%)| Fiber: 2g (8%)| Sugar: 6g (7%)| Vitamin A: 2984IU (60%)| Vitamin C: 13mg (16%)| Calcium: 289mg (29%)| Iron: 3mg (17%)

Nutritional Data Disclaimer



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