Easy Tuscan Chicken Recipe
About this recipe
Tuscan chicken is a deliciously creamy dish that's loaded with flavor, thanks to its rich sun-dried tomato sauce. This recipe is not only easy to make but also feels fancy enough for a special occasion. Perfect for a quick weeknight dinner, it can be served over pasta, rice, or even enjoyed on its own!
In this video, Natasha from Natashas Kitchen shows us how to whip up this crowd-pleaser in just 30 minutes, making it a go-to for anyone looking to impress without spending hours in the kitchen.
Ingredient notes
- 680 g chicken breasts (2 large breasts, halved)
- 227 g mushrooms (8 oz, thickly sliced)
- 60 ml sun-dried tomatoes (1/4 cup, packed, drained and chopped)
- 60 ml green onion (1/4 cup, green parts, chopped)
- 360 ml heavy whipping cream (1 1/2 cups)
- 50 g parmesan cheese (1/2 cup, shredded)
- 60 g fresh spinach (2 cups)
- You can use either white or brown mushrooms, and if you don't like mushrooms, you can leave them out.
Tips from Natashas Kitchen’s video
- Cut the chicken breasts in half lengthwise to create cutlets, ensuring they cook evenly and faster.
- Use a non-reactive pan when making the sauce to prevent curdling of the cream.
- Check the internal temperature of the chicken to ensure it reaches 165°F (75°C) for perfect doneness.
Good to know
- How long does it take to make this Tuscan chicken?
- The total time to make this dish is 30 minutes.
- What can I serve with Tuscan chicken?
- This chicken pairs well with spaghetti, mashed potatoes, or white rice.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prep all ingredients: slice mushrooms, mince garlic, chop sun-dried tomatoes and green onions, and cut chicken breasts in half lengthwise to create cutlets.
- 2
Season chicken cutlets with salt, black pepper, and garlic powder on both sides.
- 3
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
- 4
Add the seasoned chicken to the skillet in a single layer and sauté for 3-5 minutes until golden on the first side.
- 5
Flip the chicken and continue to sauté for another 3-5 minutes or until the internal temperature reaches 165°F (75°C). Transfer the chicken to a plate.
- 6
Add another tablespoon of olive oil to the pan, then add sliced mushrooms and sauté for 5-7 minutes until softened and golden.
- 7
Add sun-dried tomatoes, green onions, minced garlic, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for another minute until garlic is fragrant.
- 8
Stir in heavy whipping cream and sprinkle shredded Parmesan cheese over the top. Stir to combine and bring to a light boil.
- 9
Reduce heat and simmer for 2 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
- 10
Stir in fresh spinach leaves until just wilted, then add the cooked chicken back to the pan and spoon sauce over the cutlets.
Heads up — we had to guess a little:
- The quantity of mushrooms is inferred based on the standard size of a package, as the video states '8 oz'.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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