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Tuscan Chicken

This Tuscan Chicken features golden-seared chicken breasts in a rich Parmesan cream sauce with mushrooms, sun-dried tomatoes, garlic, and fresh spinach. It is an easy skillet dinner ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts halved lengthwise into 4 cutlets, about 1 1/2 pounds total
  • 1 teaspoon fine sea salt divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/2 teaspoon garlic powder
  • 2 tablespoons light olive oil divided
  • 1 tablespoon unsalted butter
Tuscan Cream Sauce
  • 8 ounces brown mushrooms thickly sliced
  • 1/4 cup sun-dried tomatoes packed in oil drained and chopped
  • 1/4 cup green onions green parts chopped
  • 3 cloves garlic minced
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup Parmesan cheese finely shredded
  • 2 cups fresh baby spinach
Optional Garnish
  • fresh chives chopped, for garnish

Equipment

  • Large non-reactive skillet
  • Instant-read thermometer
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat a large non-reactive skillet over medium heat. Add the butter and 1 tablespoon of the olive oil.
  2. Season the chicken on both sides with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the garlic powder.
  3. Place the chicken in the hot skillet and cook for 3 to 5 minutes per side, until golden and the internal temperature reaches 165°F.
  4. Transfer the cooked chicken to a cutting board or clean plate. Slice it if desired and set aside.
  5. Add the remaining 1 tablespoon of olive oil and the sliced mushrooms to the same skillet.
  6. Sauté the mushrooms for 5 to 7 minutes, stirring occasionally, until lightly golden and their excess liquid has evaporated.
  7. Add the chopped sun-dried tomatoes, green onions, minced garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
  8. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant.
  9. Pour in the heavy whipping cream and sprinkle the finely shredded Parmesan cheese evenly over the sauce.
  10. Bring the sauce to a light boil, stirring frequently so the Parmesan melts smoothly.
  11. Reduce the heat and simmer for about 2 minutes, until the sauce is smooth and slightly thickened.
  12. Taste the sauce and adjust the salt and black pepper as needed.
  13. Add the baby spinach and stir just until it wilts into the cream sauce.
  14. Return the chicken and any accumulated juices to the skillet.
  15. Spoon the warm Tuscan cream sauce, mushrooms, spinach, and sun-dried tomatoes over the chicken.
  16. Remove the skillet from the heat and garnish with chopped fresh chives, if desired. Serve warm.

Notes

Skillet: Use a stainless steel or another non-reactive skillet. Avoid uncoated cast iron or copper because acidic ingredients may react with the pan and affect the cream sauce.
Chicken: Cook the chicken to a safe internal temperature of 165°F without overcooking it.
Parmesan: Finely shred the Parmesan from a block so it melts smoothly into the sauce.
Serving: Serve Tuscan chicken with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.
Chives: Chives are optional and may be used as a fresh garnish before serving.