Creamy Tuscan Chicken

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5 from 7 votes

Creamy Tuscan Chicken is a delicious one-pot dinner that's done in under 30 minutes!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Italian

Servings:

Calories: 902kcal

Author: Jennifer Fishkind

Ingredients

4 Chicken Breasts
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon garlic salt
2 tablespoons olive oil or you could use oil from the sun dried tomatoes jar
3 teaspoon minced garlic
½ yellow onion
½ cup sun dried tomatoes
1½ cups fresh spinach
2 cups shredded parmesan cheese
2 cup heavy cream
1 cup water
1 chicken bouillon cube
2 tablespoons butter

Instructions

In a small bowl mix salt, pepper, italian seasonings, garlic powder, and garlic salt.
½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon garlic salt
Season both sides of the chicken breasts with seasoning mixture (approx 2 teaspoons). Set the rest of the seasonings aside
4 Chicken Breasts
In a large skillet over medium high heat add olive oil and chicken breasts.
2 tablespoons olive oil
Let chicken breasts cook for 5 minutes per side, or until browned. Cover skillet and turn heat to medium low. Allow chicken breasts to cook until the internal temperature reaches 165 degrees, and is no longer pink. Depending on how thick your chicken breasts are, this may take 3-5 additional minutes.
Remove chicken from skillet and set aside. Add butter, onions, sun dried tomatoes and garlic to the skillet. Mix well and cook for 1-2 minutes over medium heat.
½ yellow onion, ½ cup sun dried tomatoes, 2 tablespoons butter, 3 teaspoon minced garlic
Add water and chicken bouillon cube and stir well. Deglaze the bottom of the pan by using your spatula to gently scrape the bottom of the pan to get all browned bits up and into the sauce.
1 cup water, 1 chicken bouillon cube
Add the seasoning mixture and stir well. Allow to simmer for 2-3 minutes.
Add the heavy cream and parmesan cheese and stir well to combine. When it starts to gently bubble then add the spinach and stir.
2 cups shredded parmesan cheese, 2 cup heavy cream, 1½ cups fresh spinach
Turn heat to low and add chicken breasts back to the skillet. Cover and let simmer for 2-3 minutes.
Spoon sauce over the top of chicken and serve

Video

Notes

Storage:

To Store: Leftovers can be stored in an airtight container in the refrigerator for about 3 days.
To Freeze: You can freeze the chicken and sauce in a freezer safe container for about 3 months. Thaw overnight in the refrigerator before reheating and consuming. Be sure that your chicken reaches 165 degrees Fahrenheit in the center before serving.
To Reheat: Reheat in the microwave until heated through. Be sure to stir the creamy sauce really well, about every 30 seconds, to keep it from curdling when reheating.

Tips:

If your sauce turns out too thick, you can add some extra chicken broth until you get a thinner sauce.
Make sure the stove top temperature is turned to medium-low or low before adding in the heavy cream and parmesan cheese. If it’s up too high, the sauce can break or curdle.

Nutrition