I comprehend that numerous online formulas for "Tuscan chicken" are motivated by a dish that is or used to be served at The Olive Garden, to be completely honest: I have never actually eaten this dish. Indeed, I'm not by any means beyond any doubt I have ever even been to an Olive Garden. Thus, I can't state whether this is close or not to that dish.
Rich Tuscan chicken with crisp garlic, spinach, and sun-dried tomatoes is a dinner deserving of engaging or extraordinary events, yet it tends to be on your table in less than 30 minutes.
Also try our recipe Creamy Swiss Chicken Bake
A restaurant-quality meal on the table in less than 30 minutes - creamy Tuscan chicken is as easy as it is delicious, and as perfect for busy weeknights as it is for entertaining.
Ingredients
- 1-2 tablespoons extra-virgin olive oil
- 1/4 cup all-purpose flour
- 4 boneless skinless chicken breasts thinly-sliced (about 1-1.5 pounds) (see note 1)
- 2-3 teaspoons kosher salt
- a few turns of freshly-ground black pepper
- 4 cloves garlic minced (see note 2)
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 cup Parmesan cheese grated
- 1-2 cups fresh spinach roughly chopped
- 1/2 cup sun-dried tomatoes roughly chopped (see note 3)
- pasta for serving
Instructions
- In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
- If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
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