Best Creamy Tuscan Chicken

An overhead view of a large silver skillet filled with creamy Tuscan chicken with slices of toasted bread and a bowl of grated cheese nearby.

Course: Entree

Cuisine: Italian / American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 591kcal

Author: Kris Longwell

Creamy Tuscan Chicken is deeply flavorful and easy to prepare. If your chicken breasts are extra large (as they usually are), simply cut them in half, lengthwise. Leftovers reheat beautifully with just a little more broth/stock stirred in.

Print Recipe

Equipment

1 Large skillet

Ingredients

2 large chicken breasts cut in half, lengthwise
Salt and pepper
1 tablespoon oregano dried
1 tablespoon basil dried
1 tablespoon olive oil or vegetable oil
2 oz pancetta cubed, or 2 strips of bacon
8 oz baby bella mushrooms sliced
3 cloves garlic minced
½ cup sun-dried tomatoes in oil, roughly chopped
½ teaspoon red pepper flakes
1½ cups heavy cream
1 teaspoon smoked paprika
2 cups spinach fresh, washed and stems removed
½ cup Parmesan cheese grated
cooked pasta or steamed rice optional, for serving over

Instructions

Season the chicken all over with salt, pepper, oregano, and basil.
2 large chicken breasts, Salt and pepper, 1 tablespoon oregano, 1 tablespoon basil
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the chicken and sear for 4 minutes. Flip and sear the other side for another 4 minutes. Pierce the cutlets with a knife, if juices run clear, set aside, if pink, then sear for another couple of minutes. Remove cutlets from the pan onto a plate.
1 tablespoon olive oil
Add the pancetta to the pan and cook, stirring often, until crispy. Remove to a paper towel-lined plate.
2 oz pancetta
To the same pan, add the mushrooms and cook, stirring often, until softened and release their juices, about 6 to 8 minutes. Sprinkle with a pinch of salt and pepper and the red pepper flakes. Add garlic and sun-dried tomatoes and cook for another 2 minutes, stirring often.
8 oz baby bella mushrooms, 3 cloves garlic, ½ cup sun-dried tomatoes, ½ teaspoon red pepper flakes
Stir in the cream and bring to a gentle simmer.
1½ cups heavy cream
Stir in the cooked pancetta, paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Simmer for 3 minutes.
1 teaspoon smoked paprika
Add spinach and simmer until wilted. Nestle in the seared chicken and cook for another few minutes, spooning the sauce over the chicken occasionally.
2 cups spinach
Remove from heat and stir in the Parmesan cheese.
½ cup Parmesan cheese
Serve at once over cooked pasta, or steamed rice, if desired. Pass extra Parmesan cheese at the table.
cooked pasta or steamed rice

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

You can increase the number of chicken cutlets to six (from 3 large chicken breasts). The ingredients quantities for the sauce don't need to change, if so.

Half and half can be substituted for the heavy cream.

Slice the chicken into strips or leave the cutlets whole for serving. Both are excellent.

Leftovers reheat wonderfully in a skillet with a little chicken stock (or water) poured in (about ½ cup). Leftovers will keep in the fridge for up to 5 days. We don't recommend freezing the dish ahead of time.

Nutrition