This dish is bursting with Italian flavors, featuring juicy chicken breasts pan-seared and simmered in a rich, creamy sauce loaded with sun-dried tomatoes, garlic, herbs, and parmesan cheese. The spinach adds a touch of freshness and nutrients, making it a complete and satisfying meal.
In this article, from selecting fresh ingredients to mastering the cooking techniques, we guide you through each stage to ensure a delightful culinary experience.
Prep time: 10 minutes Cook time: 25 minutes Servings: 4
Kitchen Equipment Needed
- Large Skillet or Pan
- Measuring spoons
- Measuring spoons
- Measuring spoons
- Serving dish
- One or two tsp extra virgin olive oil
- 1/4 cup of flour for all purposes
- One to one and a half pounds of thinly sliced, boneless, skinless chicken breasts
- Two to three tsp kosher salt and a few grinds of freshly ground pepper
- 4 minced garlic cloves
- Half a teaspoon dried oregano
- 3/4 cup heavy cream and 1/2 cup chicken broth
- One tsp of Italian spice
- Grated half a cup of Parmesan cheese
- Roughly cut half a cup of sun-dried tomatoes
- 1-2 cups finely chopped fresh spinach
- Salt and pepper as desired
- Half a teaspoon dried thyme
- Pasta to present
· In a large skillet over medium-high heat, warm some olive oil. After that, prepare a small bowl or plate with flour.
· Season both sides of the chicken breasts with a sprinkle of black pepper, thyme, oregano, and kosher salt.
· Gently coat each side with flour, shaking off any excess, before placing the chicken in the skillet.
- To cook the chicken, you should place it on the heat for approximately 3 to 4 minutes on each side. This will ensure that it turns a nice golden color and that there is no pinkness left in the middle.
- After completing the cooking process, carefully move the cooked chicken onto a plate and place it to the side.
· If the skillet appears to be lacking moisture, it would be advisable to include a small amount of olive oil. Following that, proceed to put the garlic into the skillet.
· When adding the chicken broth, be sure to carefully pour it into the skillet, ensuring that you also scrape off any browned bits from the bottom.
· Following this, add the cream, Parmesan cheese, and Italian seasoning.
· let the mixture cook on medium heat for approximately 5 to 7 minutes. Remember to stir it often during this time. You will notice that the sauce becomes visibly thicker as it cooks.
- Flavorful Chicken: No matter how delicious the sauce turns out, bland chicken won’t do it justice! Quickly seasoning the chicken with black pepper and kosher salt adds incredible flavor. A light coat of flour creates a subtle crust, enhancing the chicken’s taste. These simple steps work wonders, saving time while ensuring flavorful, tender chicken in every bite
- Add Fresh Garlic —You may possibly substitute garlic powder for the minced cloves of garlic; however, fresh garlic is the way to go in this situation.
- Just the Right Amount of Cream — You want the sauce to be decadent without being overly heavy. Add three-quarters of a cup of cream which is the most effective.
Per serving: Calories: 450, Fat: 30g, Protein: 45g, Carbs: 5g (net)
What Is Tuscan Cream Sauce Made Of?
It is comprised of heavy cream, garlic, butter, and seasoning, but most importantly, thick cream.
What Is The History Of The Tuscan Chicken?
Tuscan poultry derives its name from the Italian region of Tuscany. Italians use the Leghorn fowl, which originates in Tuscany in central Italy.
Are Sun-Dried Tomatoes Actually Dried In the Sun?
Dehydrogenated tomatoes are those that have undergone the process of sun drying, dehydrogenation in an oven, or dehydror. Tomatoes undergo a reduction in size by 90% during the drying process due to the withdrawal of their water content. Sun-dried tomatoes are used as a garnish for salads and pasta due to their sweet, sour, and brittle qualities.
Is It Safe To Sun Dry Tomatoes?
For ages, people have been using the sun to dry their tomatoes. Just cut the tomatoes in half, arrange them on a high screen on some blocks (to allow air to circulate), lightly season with sea salt, and dry them in the hot sun.