Creamy Tuscan Chicken

Creamy Tuscan Chicken

4 servings
Despite its name, Tuscan chicken is not a traditional Italian recipe, but a dish of Italian-American origin, with its roots perhaps most frequently linked to Olive Garden. While it bears similarities to Chicken Florentine, with its creamy spinach sauce, as well as Marry Me Chicken, with its creamy tomato sauce, it is best described as a combination of the two. In this recipe, a bit of cream cheese is melted into its sauce to ensure that it is extra thick and creamy. Fresh cherry tomatoes are cooked until they burst, adding a hit of acidity to the sauce that drapes over the perfectly browned chicken breasts and wilted spinach. It’s no secret that this recipe should be served over pasta or with crusty bread to sop up the sauce. For those looking for variation, sundried tomatoes can be used instead of, or alongside, the fresh tomatoes, and kale can be used instead of spinach.

Ingredients

  • boneless

    skinless chicken breasts, cut in half horizontally or 4 thin-sliced boneless, skinless chicken breasts, see Tip

    1 lb
  • Salt and black pepper
  • extra-virgin olive oil
    2 tbsp
  • butter

    salted or unsalted

    2 tbsp
  • cherry or other small tomatoes
    1 pint
  • onion or 1 medium shallot
    ½ small
  • garlic cloves
    3
  • chicken broth
    1 ½ c
  • oregano
    1 tsp
  • basil

    optional

    1 tsp
  • heavy cream
    ½ c
  • Parmesan

    plus more for serving

    ½ c
  • cream cheese

    at room temperature

    2 oz
  • baby spinach
    2 c

Directions

  1. 1

    Season both sides of the chicken breasts with salt and pepper.

  2. 2

    Heat a large pan over medium. Heat the olive oil in the pan. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.

  3. 3

    Add the butter to the pan and let it melt. Add tomatoes, onion, garlic and a pinch of salt, and cook, stirring, until the tomatoes and onion have just softened and the garlic is aromatic, 1 to 2 minutes.

  4. 4

    Add broth, oregano and basil (if using), and stir to combine, scraping the browned bits from the bottom of the pan, and let simmer until the liquid has reduced by about half, 4 to 5 minutes. Add the heavy cream, grated Parmesan and cream cheese, and stir, allowing the cream cheese to soften and melt, until thickened, about 6 minutes. Add baby spinach and stir until the spinach begins to wilt, about 1 minute.

  5. 5

    Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with more freshly grated Parmesan on top.

Creamy Tuscan Chicken

Creamy Tuscan Chicken

40 min4 servings534 cal

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