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.

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.

Ingredient Notes

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.

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

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.

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

Cook the mushrooms with the garlic 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 the mixture to a boil. Lower the heat to low and simmer for 5 minutes.

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.

Serve immediately to avoid overcooking the chicken.

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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 minutes

Cook30 minutes minutes

Total40 minutes minutes

Cook ModePrevent your screen from going dark

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

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources.
To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course:Dinner, Main Course

Cuisine:Italian American

Keyword:Creamy Tuscan Chicken, Tuscan Chicken, Tuscan Chicken Recipe