Juicy, tender chicken breasts smothered in a rich white wine sauce make Creamy Tuscan Chicken a comforting dish full of bold Italian flavor. A delicious special occasion dinner or date night in!
Scale
Ingredients
For The Chicken Breasts
- 2 1/2 pounds boneless, skinless chicken breast
- 2 teaspoons dried basil
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 2 tablespoons olive oil
- 1 pound fresh baby spinach
For The Sauce
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 teaspoon kosher salt
- Fresh black pepper, to taste
- 1 tablespoon flour
- 1/2 cup dry white wine (such as pinot grigio, sauvignon blanc or chardonnay)
- 2 cups chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 ounces (about 1 cup) sliced sundried tomatoes, drained of any oil
Instructions
- Preheat the oven to 400°F.
- Season the chicken breasts on both sides with the basil, salt, pepper, garlic powder and paprika.
- Pour the olive oil into a large, 12-inch skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, until the chicken is browned. Transfer to a plate and cover with foil.
- Add the onion to the same skillet and cook for 2-3 minutes, until softened. Add the garlic and cook one minute longer, then season with the salt and black pepper. Sprinkle in the flour and stir to combine with the onions and garlic. Slowly pour in the white wine to deglaze the skillet and let the wine reduce for 1 minute. Pour in the chicken broth while whisking, followed by the heavy cream, parmesan cheese and sundried tomatoes. Bring the sauce back to a simmer and let the sauce cook for 5 minutes to thicken.
- Taste the sauce for seasoning and adjust if needed with more salt and pepper.
- Place the spinach in the bottom of a 9″ x 13″ baking dish. Place the chicken breasts on top of the spinach and then pour the sauce on top of the chicken, making sure to cover the spinach as much as you can with the sauce.
- Cover the dish tightly with foil and cook for 25 minutes. Test to make sure that the chicken is cooked through by using a meat thermometer to register the thickest part of the chicken breast at 160°F. Remove the chicken from the oven at 160°F and let sit, covered, for 5 minutes to rest.
- Place the chicken breasts onto a platter (slicing the chicken before serving will make it easier to portion) and then pour the spinach and sauce over the top. Garnish with more parmesan cheese and fresh black pepper if desired.
Recipe Notes
- To Store: Keep covered tightly in the fridge for up to 3 days.
- To Freeze: Freeze the chicken by itself up to 3 months, defrost overnight, and cook in the sauce as you would normally.
- To Reheat: Reheat over the stove or in the microwave at 20-second intervals.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
