Tuscan Chicken
Ingredients
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- 1 1/2 pounds boneless skinless chicken breasts – pounded to 0.5-inch thickness (~4 n/a chicken breasts)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic – minced
- 1/2 cup sun-dried tomatoes (oil-packed) – drained and thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese – finely grated
- 4 cups baby spinach
Instructions
1. Place the chicken between sheets of plastic and pound to 0.5-inch thickness. Pat dry, then season all over with the salt and black pepper. Dredge in the flour, shaking off the excess.
2. Heat the olive oil and butter in a large skillet over medium-high until the butter foams. Add the chicken and cook until deep golden, 3–4 minutes per side, and nearly cooked through (155–160°F). Transfer to a plate.
3. Reduce heat to medium. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Stir in the sun-dried tomatoes, red pepper flakes, and Italian seasoning; cook 1 minute.
4. Pour in the chicken broth, scraping up any browned bits. Simmer 2–3 minutes until slightly reduced.
5. Stir in the heavy cream and Parmesan. Simmer gently, stirring, 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
6. Add the spinach and cook until just wilted, 1–2 minutes.
7. Return the chicken and any accumulated juices to the pan, turning to coat. Simmer 2–4 minutes until the chicken is cooked through (165°F) and the sauce is glossy.
8. Serve hot, spooning sauce over the chicken.
Tuscan chicken is a skillet dish known for tender pan-seared chicken in a creamy garlic–Parmesan sauce studded with sun-dried tomatoes and fresh spinach. The sauce balances richness from cream and cheese with the sweet-tart intensity of the tomatoes and the gentle heat of red pepper flakes. It’s comforting yet bright, with a velvety texture that clings to the chicken and begs to be sopped up with bread, pasta, or polenta.
Although it borrows flavors associated with central Italy—olive oil, tomatoes, leafy greens—Tuscan chicken as a named dish is a modern Italian‑American creation. It rose to popularity in late 20th‑century U.S. restaurants and home kitchens, where “Tuscan” became shorthand for rustic, sun‑kissed flavors. Over time, the dish settled into a recognizable pattern: lightly floured cutlets, a quick pan sauce built on fond, and a creamy finish with Parmesan and greens.