Creamy, Delicious, and Easy Tuscan Chicken

Are you looking for an easy yet fancy dish that does not require any elaborate preparation? Then this recipe for Tuscan chicken is exactly what you need. The chicken is roasted to a golden perfection; the garlic cream sauce is creamy and light but not too fatty, and the bits of sun-dried tomatoes add an exquisite taste to the sauce.

I was first introduced to Tuscan chicken when I decided to cook myself something delicious and satisfying but not too complex on a busy weekday. Unfortunately, my first attempt to prepare this dish was unsuccessful, as I did not follow the technique regarding the mushrooms and overcrowded the pan. But once I learned how to leave them undisturbed in the pan for a couple of minutes, the results have been excellent! The aroma of sizzling mushrooms and garlic in a pan has become a clear sign that my Tuscan chicken was worth trying.

This delicious recipe is creamy, savory,y and requires no time-consuming effort!

Ingredients

For the Chicken

• Two chicken breasts (approximately 1.5 pounds / 680 grams)
• Half a teaspoon of salt (3 grams)
• Quarter of a teaspoon of black pepper (1 gram)
• Half a teaspoon of garlic powder (1.5 grams)
• One tablespoon of olive oil (15 ml)
• One tablespoon of butter (14 grams)

Note that in order to roast chicken faster, I prefer to use breasts that were previously cut into thin cutlets as opposed to thick ones.

For the Creamy Tuscan Sauce

• Eight ounces of mushrooms (sliced thick, 225 grams)
• One tablespoon of olive oil (15 ml)
• Three garlic cloves (minced)
• Quarter of a cup of sun-dried tomatoes (drained, 40 grams)
• Two to three green onions (sliced, quarter of a cup / 25 grams)
• Half a teaspoon of salt (3 grams)
• Quarter of a teaspoon of black pepper (1 gram)
• 1.5 cups of heavy whipping cream (360 ml)
• Half a cup of shredded Parmesan cheese (50 grams)
• Two cups of baby spinach (60 grams)

Sun-dried tomatoes will provide the deep savory flavor of this sauce.

Parmesan cheese will enhance the taste of the dish with notes of saltiness and nuttiness, which, combined with the creamy sauce, will give a truly cozy and hearty flavor.

Optional for Serving

• Green onions/chives for garnish
• Spaghetti
• Mashed potatoes
• White rice
• Crusty bread

To be honest, this creamy sauce will perfectly work with whatever you want to serve it with. Personally, I love using spaghetti as it perfectly absorbs the sauce and becomes absolutely irresistible!

Prepare the Ingredients

As usual, when cooking Tuscan chicken,cken it is important to prepare all the ingredients in advance. This dish requires your immediate attention, starting from cooking the chicken, which is why having everything ready will help you not worry about missing an important moment.

Slice mushrooms quite thick to preserve the meaty texture. Thin slices will dry during cooking.

Peel the garlic by cutting the hard end off and smashing it with the blade of the knife. Afterward, mince it as finely as possible to allow its fragrance to permeate through the entire sauce.

Next, chop sun-dried tomatoes into smaller bits and dice.

Chop green onions into smaller pieces, leaving mainly the green part.

Cut each breast in half to obtain four thin cutlets.

Note that during my first attempt to prepare the Tuscan chicken,n I left the chicken cutlets too thick, which resulted in overcooked outside and insufficiently cooked inside. Hence, thin cutlets will save the situation.

Season chicken breasts on both sides with salt, pepper, and garlic powder.

Pro Tip: As usual, I recommend letting the chicken sit seasoned for 10 minutes prior to cooking.

Sear the Chicken

Turn a large nonstick skillet over medium heat and add olive oil and butter.

Once the butter begins foaming, gently add the chicken in a single layer to obtain that crispy surface. Listen for cracks coming from the pan, which means that it is time to turn the chicken cutlets.

After 3 to 5 minutes of cooking,g flip the cutlets over and cook them for another 3 minutes on the second side. Chicken will be ready when it is fully cooked inside.

The best tool that helped me master chicken recipes is the kitchen thermometer, thanks to which I stopped guessing the doneness of the chicken, as it was getting dried more often than being cooked through. As a result, now it never happens, as I always take it out at 165°F (74°C).

Place the chicken on a plate and leave the browned bits in the pan for further usage.

Pro Tip: Do not clean the pan after cooking chicken, as these browned bits dissolve into the sauce and enrich it with the unique taste.

Cook the Mushrooms and Aromatics

Put one more tablespoon of olive oil into the skillet with the browned bits and add mushrooms.

Initially, mushrooms seem dry,y and after a couple of minutes,s they start producing juice and changing color to golden. Their scent will transform into a savory aroma.

Stir from time to time for about 5 to 7 minutes.

As the mushrooms begin releasing their flavor,s scrape the browned bits with a wooden spoon from the pan and leave them inside.

Add sun-dried tomatoes, chopped green onions, minced garlic, salt, and black pepper.

Continue cooking everything together for 1 minute and keep stirring to avoid burning.

Make sure that the garlic starts smelling savory and buttery, but does not brown yet.

Pro Tip: In case your garlic burns,s the whole dish will lose its flavor due to this bitter note. For this reason, keep an eye on its state during cooking.

Make the Cream Sauce

Pour the heavy cream into the pan.

As soon as you do this, the cream becomes pale orange in color due to the sun-dried tomatoes. Sprinkle Parmesan cheese on the surface of the sauce and keep stirring it to melt.

Bring the sauce to a light boil and cook it for about two minutes to make it thicker.

Your sauce should easily coat the back of a spoon, while not sticking to it at all. If it becomes too thick, add a little bit of chicken broth to make it more liquid.

Adjust the taste of your sauce with extra salt and pepper if required.

Next, add baby spinach and stir it for several seconds until it starts shrinking.

Pro Tip: It does not take much time for spinach to wilt; hence, be careful not to overcook it.

Add the Chicken Back

Put the chicken cutlets back into the pan and cover them with the sauce.

Here, the chicken will be coated with the savory sauce and acquire an additional creamy flavor. Sometimes, I chop the cutlets into smaller pieces so that the sauce can penetrate inside more effectively.

The sauce should be boiling around the chicken with the bits of Parmesan and sun-dried tomatoes scattered throughout the dish.

Top the chicken with a couple of fresh green onions for serving if you wish.

How to Serve It

This dish is versatile and goes well with many sides.

Depending on my mood and preferences, I either cook spaghetti, mashed potatoes,s or white rice along with this chicken. In addition, I cannot resist the temptation to put a few pieces of crusty bread next to it in order to absorb all the sauce in it.

When the Tuscan chicken is ready, the aroma of butter, garlic, creamy sauce, and mushrooms spreads throughout the whole house.

Common Mistakes to Avoid

Overcrowding the Mushrooms

Putting too many mushrooms into the pan simultaneously causes them to steam instead of roasting. Try to keep the number of mushrooms not too high.

Cooking Chicken Directly from the  Refrigerator

Very cold chicken cooks unevenly as the center is much cooler than the outside. Therefore, let it sit for 15 minutes.

Burning the Garlic

Garlic cooks very fast when placed in a hot pan. Watch its condition as it burns very quickly.

Using Pre-Shredded Parmesan Cheese

It has anti-caking powder, which makes the sauce a little bit granular. To prevent it, shred the cheese freshly.

Overcooking the Chicken

Chicken gets dry rather quickly at a temperature higher than 165°F (74°C). Thus, make sure to use your kitchen thermometer.

Different Variations

Add Pasta to Your Sauce

Sometimes, when preparing Tuscan chicken, I add cooked penne or fettuccine directly to the sauce so that it absorbs some of it. The result is a wonderful one-pot dinner.

Change the Greens

If you need to obtain a heavier sauce,e use kale leaves instead of baby spinach. Let them boil a bit longer to make them softer.

Make the Dish Spicy

To make the dish spic,y I add a pinch of crushed red pepper along with the garlic.

Storage and Serving Options

Tuscan chicken can be stored in an airtight container in the fridge for up to three days.

To reheat, I gently warm up the sauce and chicken in the pan with a small amount of cream or milk to make the sauce smooth again. In case you prefer microwaving the meal, keep in mind that it may change consistency.

It can be frozen for up to 2 mo, nths although the sauce tends to separate after being thawed. To fix this issue,e stir the sauce while heating it.

Even though I think this chicken tastes better when prepared freshly, the leftovers are delicious after a day, as the garlic flavor becomes stronger.

Overall, I suggest trying Tuscan chicken, as it is one of the most comforting dishes that I can prepare on a busy weeknight. Enjoy cooking!