Tuscan Chicken Recipe
Tuscan chicken is a creamy Italian meal made from seasoned chicken, some garlic, sun-dried tomatoes, spinach and a lovely Parmesan cream sauce. It’s very flavorsome, quick to fix and can be enjoyed with pasta, rice or even bread.
Equipment
- 1 Large skillet or frying pan
- 1 Cutting board and knife
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Tongs
Ingredients
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tbsp dried oregano
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 ½ cup cherry tomatoes, halved
- 3 cups baby spinach
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
Instructions
- Sprinkle your chicken breasts with salt, pepper and Italian seasoning.
- Fry the chicken in hot oil for a few minutes on both sides until it browns nicely. Get rid of it aside.
- Start by cooking garlic and then throw in the sun-dried tomatoes and spinach in the same pan. Pour the heavy cream and stir until the cheese starts to thicken the sauce.
- Combine: Put the chicken back in the pan, cover it with sauce and simmer until the meat is cooked.
- Enjoy: You can serve it with pasta, rice or bread
Notes
Buy thin slices of chicken breast for best results.
You can keep items evenly cooked and they will do it sooner. When your chicken is too thick, either slice it in half or press it down using a rolling pin. Don’t undercook the chicken:
Remove it from the heat as soon as it’s just done. When chicken cooks for too long, it may dry out. Cook the chicken in hot oil until it is nicely browned.
Cook the chicken with the lid closed until it’s brown on both sides. Doing this helps the flavor of the dish. Make sure you use fresh or recently dried garlic.
You get a more powerful and better-tasting result with fresh garlic than with garlic powder. Add the spinach into the pot in the last moment.
Pack on the spinach at the end since it tends to soften after only a small amount of time.
You can keep items evenly cooked and they will do it sooner. When your chicken is too thick, either slice it in half or press it down using a rolling pin. Don’t undercook the chicken:
Remove it from the heat as soon as it’s just done. When chicken cooks for too long, it may dry out. Cook the chicken in hot oil until it is nicely browned.
Cook the chicken with the lid closed until it’s brown on both sides. Doing this helps the flavor of the dish. Make sure you use fresh or recently dried garlic.
You get a more powerful and better-tasting result with fresh garlic than with garlic powder. Add the spinach into the pot in the last moment.
Pack on the spinach at the end since it tends to soften after only a small amount of time.