This Creamy Tuscan Chicken recipe is an easy skillet meal that is great to serve with buttered noodles and cheesy garlic bread! You’ll love the blend of flavors in this restaurant quality recipe.
Combine the chicken broth, bouillon, onion powder, oregano, and red pepper flakes and set side.
Combine cornstarch with 2 Tablespoons of cold water in a sealable container and shake to combine. Place in a cool place.
Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
Dredge/Sear the Chicken
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Deglaze the Pan
Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
Add the white wine, garlic and tomato paste over medium heat. Stir to combine and use a silicone spatula to “clean” the bottom of the pan. Let it bubble gently until thickened and reduced by half, about 4-5 minutes.
Finish the Sauce
Add the sun dried tomatoes and chicken broth mixture. Increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
Wait for the base to stop bubbling and cool a bit. Gradually stir in the heavy cream and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir to incorporate.
Add the spinach and stir to combine. Add the chicken back along with any juices from the plate and spoon the sauce on top. Allow it to heat through, 3-4 minutes. Serve!
• Pinot Grigio or Chardonnay are my preferred wine choices in this recipe. If you don’t cook with wine, you can use 1/3 cup chicken broth and 1 Tbsp. butter instead.
• I prefer to use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
• If using smaller chicken breasts, consider using 3-4 instead of 2 large.
• This recipe is great with a side of garlic bread with cheese and buttered noodles. Up to 1/2 lb. plain pasta may be served with this sauce as well.
Calories: 421kcal, Carbohydrates: 26g, Protein: 21g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 887mg, Potassium: 819mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1335IU, Vitamin C: 19mg, Calcium: 229mg, Iron: 3mg