Creamy Tuscan Chicken

Raise your hand if you need a new go-to chicken dish! I. HAVE. GOT. YOU. COVERED. This Creamy Tuscan Chicken is the newest favorite at our house, and it happened by accident. I was looking at ingredients in the fridge that had been there for a while and decided to search online for recipes to use those ingredients. I had half a bottle of sun-dried tomatoes, and lo and behold, several “Tuscan” style dishes popped up. I ended up using one particular recipe but tweaked it to get it just the way I like it :)

Ingredients

How to make it

In a small bowl combine the kosher salt, pepper, onion powder, and paprika. Season chicken on both sides liberally. 

Add the sun-dried tomato oil to a large skillet and heat over medium heat for 2-3 min. Add the chicken; you should hear a sizzle, meaning the oil is hot enough. Cook for 5 min on first side; then flip and cook 5 more minutes. It should be cooked through. Put the chicken on a clean plate and set aside.

Reduce heat to low-medium heat. Add the garlic to the pan and saute for 30 seconds. Add chicken stock and scrape up any brown bits stuck to bottom of pan.

Add in the sun-dried tomatoes and Dijon mustard, mix and allow to cook a couple minutes while stirring.

Add the heavy cream and bring to a gentle simmer, stirring occasionally. Taste and add salt and pepper if necessary.

Add in the spinach leaves, stir and allow to wilt.

Add in the parmesan cheese. Stir and bring to a simmer for 1 minute.

Add the chicken back into the pan (including any juices); top with parsley and serve over pasta.

Creamy Tuscan Chicken recipe

Creamy Tuscan Chicken recipe

Creamy Tuscan Chicken recipe

 

Creamy Tuscan Chicken

A one-pan chicken dinner with a flavorful creamy sauce, sun-dried tomatoes, and spinach. Serve with pasta for a full meal!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken
Servings: 4

Ingredients

  • 1-1 ½ pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons teaspoon paprika
  • 3 tablespoons oil from sun-dried tomato jar
  • 2 tablespoons fresh Italian parsley chopped
  • 8 oz angel hair or other pasta of choice

For sauce:

  • 6 cloves garlic minced
  • ¼ cup chicken stock
  • 4 oz sun dried tomato strips in oil drained
  • 1 ½ teaspoons Dijon mustard
  • 2 cups heavy cream
  • 3 cups spinach
  • ½ cup Parmesan cheese grated

Instructions

  • In a small bowl combine the kosher salt, pepper, onion powder, and paprika. Season chicken on both sides liberally.
  • Add the sun-dried tomato oil to a large skillet and heat over medium heat for 2-3 min. Add the chicken; you should hear a sizzle, meaning the oil is hot enough. Cook for 5 min on first side; then flip and cook 5 more minutes. It should be cooked through. Put the chicken on a clean plate and set aside.
  • Reduce heat to low-medium heat. Add the garlic to the pan and saute for 30 seconds. Add chicken stock and scrape up any brown bits stuck to bottom of pan.
  • Add in the sun-dried tomatoes and Dijon mustard, mix and allow to cook a couple minutes while stirring.
  • Add the heavy cream and bring to a gentle simmer, stirring occasionally. Taste and add salt and pepper if necessary.
  • Add in the spinach leaves, stir and allow to wilt.
  • Add in the parmesan cheese. Stir and bring to a simmer for 1 minute.
  • Add the chicken back into the pan (including any juices); top with parsley and serve over pasta.

Notes

Adapted from:  https://cafedelites.com/creamy-tuscan-chicken/

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