Creamy Tuscan Chicken
Hey there! So, I’ve got this recipe for Creamy Tuscan Chicken that’s been a bit of a game-changer for me. You know those dishes that just seem to come together, and you end up looking like a culinary genius without even trying? This is one of them. I remember the first time I made it, I was actually trying to impress my in-laws. And you know what? It worked! (Even if I did accidentally use a bit too much garlic.) But honestly, who doesn’t love garlic?
Why You’ll Love This Dish
I whip this up whenever I want to feel a little fancy without really going all out. My family goes nuts for it, especially my little one who normally turns her nose up at anything green (but the spinach in this gets a thumbs up, miraculously). Oh, and if you’re like me and sometimes have those moments of ‘wait, did I forget a step?’—fear not. This recipe is forgiving, believe it or not.
The Ingredients You’ll Need
- 4 boneless skinless chicken breasts (I sometimes use thighs if that’s all I have)
- Salt and pepper to taste (I go a bit heavy here, but it’s your call!)
- 2 tablespoons of olive oil (or go wild with butter for a richer flavor)
- 1 cup of heavy cream (half-and-half works too if you’re feeling less indulgent)
- 1/2 cup chicken broth (any brand will do, but my grandma swore by homemade)
- 1 cup sundried tomatoes, chopped (the ones in oil are my fave!)
- 3 cups baby spinach (trust me on this one)
- 1 teaspoon Italian seasoning (or just raid your spice rack)
- 4 cloves garlic, minced (or as I call it, ‘a healthy amount’)
- 1/2 cup grated Parmesan cheese (the more, the merrier!)
How to Pull It All Together
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 5-7 minutes per side. (This is where I sneak a taste of that crispy bit that falls off!)
- Remove the chicken from the skillet and set it aside. You might look at the skillet and think, “Did I just ruin it?” No worries, friend, I promise, it’s all flavor.
- In the same skillet, reduce the heat to medium and add the garlic, stirring until fragrant—careful not to burn it! Then add the sundried tomatoes. Cook these for a couple of minutes.
- Pour in the chicken broth to deglaze the pan. (I actually love this part, it’s like a mini science experiment!)
- Stir in the cream and Parmesan, let it simmer until it thickens a bit. If it looks a bit too thick, just add a splash more broth. Then toss in the spinach and let it wilt.
- Return the chicken to the skillet, smother it with the creamy sauce, and let everything cook together for another 5 minutes. (A cover helps speed this along.)
- Serve it up hot and creamy. Maybe over pasta—or just as is!
Notes from My Kitchen
Okay, so if you’re anything like me, you might occasionally forget the Parmesan. Don’t panic, it happens. Honestly, the sauce is still pretty dreamy without it. But, I do think the cheese adds a little extra ‘oomph’.
Experimenting with Variations
I’ve tried making this with regular tomatoes, and while it’s not bad, the sundried ones really give it that Tuscan vibe. Once, I added mushrooms, but they kind of got lost in the sauce—so I’d say skip those.
Necessary Tools (Or Maybe Not)
A decent skillet is your best friend here. If you don’t have one, a big old pot will do the trick, just maybe adjust the cooking time a bit.
Stashing Leftovers
If you actually have any leftovers, just pop them in the fridge. They’ll keep for a couple of days, though honestly, in my house, it never lasts more than a day!
Serving it Up Right
I love serving this over a bed of angel hair pasta or with some crusty bread to mop up that sauce. My husband says it’s not complete without a side of garlic bread. (He might be on to something!)
Pro Tips from My Own Mishaps
So, one time I tried to rush the sauce by cranking up the heat—big mistake! It split and looked a bit, well, let’s just say not too appetizing. Patience is a virtue here, trust me.
Frequently Asked Questions
Can I use something other than spinach? Sure, kale works well too! Just cook it a bit longer.
Is it okay to freeze this dish? Eh, not really. Cream sauces can go a bit funny in the freezer, but if you must, give it a try.
Can I make this ahead of time? Definitely! I think this actually tastes better the next day, once all the flavors have mingled a bit more.
For more recipe inspiration, check out AllRecipes or Epicurious where I’ve found countless ideas to spark my kitchen creativity!
