Description
This Tuscan Chicken recipe features tender, juicy chicken breasts coated with a Parmesan and flour mixture, seared to golden perfection, and simmered in a creamy garlic, sun-dried tomato, and spinach sauce. Rich with Italian seasoning and fresh flavors, this dish is a comforting yet elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (lightly pounded to even thickness)
- 1 teaspoon Italian Seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons all-purpose flour
- 3 tablespoons freshly grated Parmesan cheese
Sauce
- 2 tablespoons European-style butter
- ¼ cup European-style butter
- 4 cloves garlic, minced
- 8.5 ounces sun-dried tomatoes (drained and rinsed, about 1 jar)
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 cup baby spinach, chopped
- Chopped fresh parsley (optional, for garnish)
Instructions
- Season Chicken: Season each side of the pounded chicken breasts evenly with Italian seasoning, kosher salt, and freshly ground black pepper to enhance flavor.
- Dredge Chicken: In a shallow bowl, combine the all-purpose flour and grated Parmesan. Coat each chicken breast thoroughly on both sides by dredging them in this flour mixture.
- Heat Skillet: Place a large skillet over medium-high heat and melt 2 tablespoons of European-style butter, preparing the pan for cooking the chicken.
- Cook Chicken: Add the coated chicken breasts to the skillet (work in batches if needed) and cook for 4-5 minutes per side, or until they reach an internal temperature of 165°F and are golden brown. Remove from skillet and cover with foil to keep warm.
- Prepare Sauce Base: Return the skillet to medium-high heat and add the remaining ¼ cup of butter. Stir with a wooden spoon to melt the butter and scrape up the flavorful browned bits from the pan.
- Sauté Garlic and Tomatoes: Add minced garlic and sun-dried tomatoes to the skillet. Cook for 1-2 minutes until fragrant and the tomatoes soften slightly.
- Thicken Sauce: Whisk in 1 tablespoon of flour and cook for about 1 minute to create a roux that will thicken the sauce.
- Add Liquids and Seasoning: Gradually whisk in the heavy cream, chicken broth, ½ cup Parmesan cheese, 1 teaspoon Italian seasoning, and ¼ teaspoon black pepper. Stir well to combine all ingredients.
- Add Spinach and Simmer: Stir in the chopped baby spinach and reduce heat to a simmer. Allow the sauce to thicken slightly and for the spinach to wilt, about 3-5 minutes.
- Finish and Serve: Return the cooked chicken to the skillet, coat with the creamy sauce, and simmer for an additional 2-3 minutes until heated through. Garnish with fresh chopped parsley if desired and serve warm.
Notes
- Make sure to pound the chicken breasts evenly for uniform cooking.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a richer flavor, use European-style butter with higher fat content.
- If sun-dried tomatoes are too dry or tough, soak them in warm water for 10 minutes before using.
- This dish pairs wonderfully with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
