Creamy Tuscan Chicken

Creamy Tuscan Chicken is a quick and easy weeknight meal that you can whip up in less than an hour. I was scouring YouTube for speedy recipes and came across several tutorials that had slightly different takes on a basic chicken with tomato sauce and cream.


I took this foundation and improvised John Coltrane style. The mosaic turned out to be a delicious composition that left everyone wanting an encore.


My version of this recipe is a fork-tender chicken braised in a rich creamy parmesan, basil, thyme and sundried tomato sauce. This decadent sauce is best served over pappardelle or soaked up with a rustic country loaf.


INGREDIENTS

For Chicken:

Chicken breast pounded to even thickness (4 large)

Egg (1 large)

All purpose flour (3 tbs)

Italian seasoning (1 tsp)

Parmigiano-reggiano (3 tbs)

Garlic powder (1 tbs)

Paprika (1 tsp)

Salt (1/4 tsp)

Pepper (1/2 tsp)

Olive oil (3 tbs)


For Sauce:

Butter (1/4 cup)

Yellow onion finely diced (1 large)

Garlic minced (4 cloves)

Red bell pepper sliced (1 large)

Sundried tomato drained (1 cup)

Tomato paste (1 tbs)

White wine like pinot grigio or chardonnay (1/3 cup)

Chicken broth low sodium (1 cup)

Parmigiano-regianno (1/2 cup)

Heavy cream (1/3 cup)

Thyme fresh (3 sprigs)

Bay leaf (1)

Italian seasoning (1 tsp)

Baby spinach (2 cups)

Italian parsley fresh chopped (1 tbs and more for garnish)

Basil chiffonade (2 tbs and more for garnish)

Salt and Pepper to taste


  1. Prepare the dredging station. Beat egg in one bowl. Combine flour and seasonings in a shallow bowl.

  2. Coat each breast with egg and dredge in seasoned flour.

  3. Heat olive oil in sautee pan over medium heat.

  4. Brown chicken on both sides.

  5. Remove chicken, transfer to plate and set aside.

  6. In the same pan, melt butter.

  7. Add diced onion and sautee until translucent.

  8. Add garlic and sautee until fragrant

  9. Add red bell pepper, sundried tomatoes, tomato paste, parsley, thyme, bay leaf, Italian seasoning., and white wine and simmer for 2 minutes until alcohol evaporates,

  10. Pour in chicken broth and bring to boil for 5 minutes.

  11. Lower heat to medium low. Add cream and parmigiano-reggiano

  12. Transfer back chicken and coat in sauce.

  13. Add spinach and basil to sauce and cover.

  14. Simmer on low for 20 minutes until chicken is cooked through.

  15. Grate more parmesan cheese and garnish with parsley and basil before serving.















67 views0 comments