Creamy Tuscan Chicken

Creamy Tuscan Chicken features seared chicken tenders bathing in a creamy sun-dried tomato and spinach sauce. It's a fast and easy meal that's full of so much flavor!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (depending on how much each person eats)

Calories 669kcal

Author Whitney Wright

Equipment

Ingredients

1 1/2 lbs boneless, skinless, chicken tenders
1 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons onion powder
1 teaspoon paprika
4 tablespoons reserved sun-dried tomato oil divided
1 tablespoon garlic minced, about 4-6 cloves
5 oz jar sundried tomatoes in oil chopped and drained (reserve oil for cooking)
1 teaspoon dijon mustard
2 cups heavy cream
3 cups spinach roughly chopped
1/2 cup parmesan cheese freshly grated
1 teaspoon Italian seasoning

Instructions

In a small bowl combine the salt, pepper, onion powder, and paprika. Season the chicken with the spice mixture.
Add 2-3 tablespoons of the reserved sun-dried tomato oil to a large skillet set over medium high heat. Sear the chicken for 5-7 minutes on each side or until golden and cooked throughout (you may need to do this in 2 batches). Internal temp should reach 160-165°F. Remove cooked chicken to a plate and set aside.
Add the remaining 1 tablespoon of sun-dried tomato oil to the skillet. Add the garlic and cook for 1 minute or until fragrant. Add the sundried tomatoes and Dijon mustard. Cook, stirring often for 1-2 minutes.
Reduce heat to low and stir in the heavy cream. Bring to a simmer. Once simmering stir in the spinach and parmesan cheese and Italian seasoning. Spinach should wilt and the cheese should melt. Place the chicken in the pan, spoon the sauce over the chicken and serve immediately. Can serve plain or over pasta or rice.

Notes

Variations: Swap the seared chicken for seared shrimp, add sliced sauteed mushrooms or kick up the heat with a dash or two of red pepper flakes.

Use a meat thermometer to make sure the chicken is cooked fully. Chicken should reach an internal temperature of 160-165°F. Use room temperature, thawed chicken to ensure an even consistency when cooking.

For a creamier sauce consistency, use freshly grated parmesan cheese. Pre-grated cheeses have a preservative coating on them that can make them hard to melt.

Make Ahead, Storing, and Freezing

Store the creamy Tuscan garlic chicken in an airtight container in the fridge for 4-5 days.

Due to the heavy cream in the recipe, I wouldn't recommend freezing this dish. That's why I love how easy and quick this is to whip up!

To reheat, add the sauce and chicken to a skillet and warm on medium to low heat until the chicken is warmed through.

Nutrition