Creamy Tuscan Chicken
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Creamy Tuscan Chicken is slow food made fast. This is not a boring boneless chicken dish. Creamy Tuscan chicken is a stovetop recipe using wine, sun dried tomatoes, heavy cream, pecorino cheese and spinach. It tastes good and looks good.
Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.
You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.
Ingredients
- Boneless Chicken Breasts or Thighs
- Shallots (can use onion, but shallots are more flavor)
- Garlic
- Sun Dried Tomatoes (I use jar in oil and chop)
- Heavy Cream
- White Wine
- Pecorino or Parmesan Cheese
- Spinach (I buy pre-washed, organic) and use the entire container
Process for Creamy Tuscan Chicken
It’s important to get everything measured and ready, as this recipe moves fast.
- If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
- Have butter and oil ready.
- Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
- Measure out: Wine, Heavy Cream
- Pre-grate pecorino or romano cheese.
- Spinach: If not pre-washed, wash and dry thoroughly.
Tips
- Make sure pan is large enough to handle the chicken, sauce and spinach.
- Don’t overcook the chicken breasts, or they will be dry and tough.
- If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
- Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
- Replace white wine with 2 tablespoons lemon juice.
- Serve with mashed potatoes, rice or cauliflower rice.
- Leftovers can be refrigerated and reheated in the oven at 350 degrees F.
Similar Recipes
- Chicken Dijon
- Chicken with Mustard Cream Sauce
- Greek Chicken Thighs
- Chicken Francaise with Lemon Sauce
- Chicken Picatta with Lemon and Capers
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Creamy Tuscan Chicken
Ingredients
- 4 pound boneless chicken breasts (or 8 thighs)
- 3 tablespoons butter
- 3 tablespoons olive oil (or avocado oil)
- 2 small shallots minced
- 3 cloves garlic
- 1/2 cup white wine
- 1 cup heavy cream see notes
- 3 handfuls spinach leaves
- 1 tablespoon flat Italian parsley
- 1 teaspoon salt
- 1 teaspoon black pepper or to test
- 1/4 teaspoon red chili flakes optional
Instructions
- Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
- Pound boneless chicken breasts to about 1/4 inch. Cut in half.
- Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
- Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
- Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
- Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
- Add in heavy cream , sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
- Add in spinach leaves. Add chicken back in and turn off heat.
- Sprinkle with chopped parsley.
- Season to taste with salt and pepper.
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