Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon crushed red peppers
- 4 boneless skinless chicken breasts (about 2 pounds)
Sauce
- ½ cup yellow onion, diced (about 1 small onion)
- 3 teaspoons garlic paste
- ¼ cup butter (4 tablespoons or ½ stick)
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half and half or milk
- ¾ cup sun-dried tomatoes
- 2 cups baby spinach, packed
To Serve
- 4 cups cooked pasta, mashed potatoes, or rice
Instructions
- Season the Chicken: In a small bowl, mix the salt, Italian seasoning, black pepper, and crushed red peppers. Rub this seasoning evenly over both sides of the chicken breasts to ensure they are well-flavored.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the diced onion and garlic paste. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
- Make the Sauce: Add the butter to the skillet and allow it to melt completely. Stir in the flour to form a roux, cooking for 1-2 minutes to eliminate the raw flour taste.
- Add Liquids: Slowly whisk in the chicken broth and then the heavy cream (or half and half/milk), stirring constantly to create a smooth, creamy sauce.
- Incorporate Sun-Dried Tomatoes and Spinach: Stir in the sun-dried tomatoes and baby spinach leaves. Cook until the spinach wilts and the sauce thickens slightly, about 3-5 minutes.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning some sauce over them. Let everything simmer together for another 3-5 minutes to meld flavors and heat through.
- Serve: Serve the Tuscan chicken topped with the creamy sauce alongside cooked pasta, mashed potatoes, or rice as desired.
Notes
- You can substitute sun-dried tomatoes packed in oil for more flavor, but drain them well before adding.
- For a lighter version, use half and half or milk instead of heavy cream.
- Adjust crushed red pepper quantity to control the spice level.
- Chicken breasts can be pounded to even thickness for more uniform cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
