What is in Tuscan chicken?

Tuscan chicken features seared chicken breast in a rich creamy wine sauce with shallot, garlic, rosemary or oregano, pecorino, sun-dried tomatoes, and spinach.

What is the secret to the best Tuscan chicken?

The key is to build flavor in layers. Properly sear the chicken, reduce the wine, use quality sun-dried tomatoes, and finish with fresh herbs and cheese. Gentle simmering keeps the sauce silky and the chicken tender.

What is the difference between Marry Me Chicken and Tuscan Chicken?

Both are creamy chicken dishes, but Marry Me Chicken usually includes heavier cream, Parmesan, and chili flakes, while Tuscan Chicken leans more herbal and savory, using wine, sun-dried tomatoes, and spinach for more classic Italian flavor.

What do you eat Tuscan chicken with?

Enjoy Tuscan chicken on its own or served over polenta , pasta , mashed potatoes , rice , or cauliflower rice .

What is the best cheese for Tuscan chicken?

Pecorino or Parmesan cheese are perfect for grating over Tuscan chicken!

Easy One-Pot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Name: Tuscan Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup flour (or use gluten-free flour); 2 pounds skinless chicken breasts, boneless & skinless (or use chicken thighs); 1 tablespoon olive oil, divided; 1 tablespoon butter, divided; 1 shallot, minced (or 1/2 yellow onion); 4 garlic cloves; 1 tablespoon fresh rosemary, oregano or thyme (or use 1 teaspoon Italian seasoning); 1/2 cup dry white wine (like sauvignon blanc or pinot grigio); 1/2 cup chicken broth; 1/2 cup heavy cream; 1/4 cup pecorino or parmesan cheese; 1/4 cup sundried tomatoes (see notes); 3 cups baby spinach

Description

Elegant yet easy, this Tuscan Chicken Recipe is so delicious! Tender chicken breasts simmer in a creamy sun-dried sauce, topped with wilted spinach. Classic Italian flavor, perfect for weeknights or special occasions.

Ingredients

Units Scale

Chicken

1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour (or use gluten-free flour)
2 pounds skinless chicken breasts, boneless & skinless (or use chicken thighs)
1 tablespoon olive oil, divided
1 tablespoon butter, divided

Cream Sauce

1 shallot, minced (or 1/2 yellow onion)
4 garlic cloves
1 tablespoon fresh rosemary, oregano or thyme (or use 1 teaspoon Italian seasoning)
1/2 cup dry white wine (like sauvignon blanc or pinot grigio)
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup pecorino or parmesan cheese
1/4 cup sundried tomatoes (see notes)
3 cups baby spinach

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Instructions

Prep the chicken: Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag). Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. If your chicken is already somewhat thin, pound the chicken with a meat mallet, down to under 1/2 thick.
Sear the chicken: Dredge each piece of chicken, shaking off excess. Heat 1/2 of the oil and butter in an extra-large skillet over medium-high heat. Carefully place in the hot skillet, searing each side until golden brown about 5 minutes on each side. Don’t worry about cooking the chicken completely through; just focus on getting a nice golden crust. Set aside on a plate.
Make the cream sauce: Lower the heat to medium. Add remaining olive oil and butter to the pan. Add shallots, garlic, rosemary and thyme. Stir, sautéing for about 3 minutes. Add wine and let it cook off for 2 minutes. Add broth, cream, sun dried tomatoes. Add chicken in and simmer for five minutes or until it registers 165°F for breasts.
Finish with spinach and cheese: Nestle in the spinach, Pushing it into the sauce around the chicken to wilt. Sprinkle with pecorino. Add salt and pepper to taste.

Serve over polenta, pasta, mashed potatoes, rice or cauliflower rice.

Notes

Sun-dried tomatoes- drain and pat dry oil-packed tomatoes to prevent an overly greasy sauce, or pre-hydrate dry-packed tomatoes in hot water for about 10 minutes to ensure a tender, plump texture.

Store leftovers in an airtight container in the fridge for 4 days.

If using chicken thighs instead of breasts, allow them to simmer a few extra minutes in the sauce, as they’re more forgiving and benefit from the longer cook time.

Nutrition

Serving Size: 3/4 of a whole chicken breast
Calories: 319
Sugar: 0.7 g
Sodium: 299.2 mg
Fat: 13.3 g
Saturated Fat: 5.5 g
Carbohydrates: 6.9 g
Fiber: 0.7 g
Protein: 37.7 g
Cholesterol: 130 mg