Welcome back to the kitchen! Today, we’re diving into a mouthwatering, family-friendly recipe that’s sure to impress: Tuscan Chicken. This dish features succulent chicken breasts simmered in a rich, creamy sun-dried tomato sauce that’s packed with flavor. Whether you’re serving it with pasta, potatoes, or a crusty loaf of bread to soak up that incredible sauce, this recipe is bound to become a favorite. Let’s get cooking!
Ingredients:
| Ingredient | Amount |
|---|---|
| Chicken breasts | 4 |
| Egg | 1 (whisked) |
| All-purpose flour | 3 tablespoons |
| Salt | ¼ teaspoon |
| Garlic salt | ¼ teaspoon |
| Black pepper | ½ teaspoon |
| Oregano | ½ teaspoon |
| Thyme | ½ teaspoon |
| Paprika | 1½ teaspoons |
| Olive oil | 3 tablespoons |
| Onion | 1 (sliced) |
| Garlic cloves | 2 (minced) |
| Sun-dried tomatoes | 1 cup (160 grams) |
| Red bell pepper | 1 (sliced) |
| Tomato puree (paste) | 1 tablespoon |
| White wine | ⅓ cup (90 ml) |
| Chicken stock | 1 cup (240 ml) |
| Double (heavy) cream | ⅓ cup (90 ml) |
| Parmesan cheese (grated) | ½ packed cup (50 grams) |
| Baby spinach | 3 cups (90 grams) |
| Fresh parsley (for garnish) | As needed |
| Salt and pepper (to taste) | As needed |
Instructions:
- Preheat the Oven:
Preheat your oven to 160°C (320°F). - Coat the Chicken:
In a shallow bowl, whisk the egg. In another bowl, mix together flour, salt, garlic salt, black pepper, oregano, thyme, and paprika. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Dip the chicken breasts into the egg, then dredge them in the flour mixture. - Cook the Chicken:
Place the coated chicken breasts into the hot pan and fry until golden brown on both sides. Once browned, transfer the chicken to a baking tray and place it in the preheated oven for 10 minutes to finish cooking. - Make the Sauce:
In the same pan, heat another tablespoon of olive oil over medium-high heat. Add the sliced onion and cook for 3-4 minutes until softened. Then, add the minced garlic, oregano, paprika, sun-dried tomatoes, sliced red bell pepper, and tomato puree. Cook for 2 minutes, stirring gently. - Deglaze and Simmer:
Pour in the white wine and allow it to bubble for 2 minutes, scraping up any browned bits from the pan. Add the chicken stock, season with a pinch of salt and pepper, bring to a boil, and then reduce the heat to simmer for 5 minutes. - Finish the Sauce:
Stir in the cream, grated Parmesan cheese, and baby spinach. Cook for a couple of minutes until the spinach wilts and everything is well combined. - Combine Chicken and Sauce:
Once the chicken is done cooking in the oven, ensure it’s fully cooked (no pink in the center) and add it to the pan with the sauce. Let the chicken simmer in the sauce for a few more minutes, allowing the flavors to meld together. - Serve:
Garnish the dish with fresh parsley and serve this Tuscan Chicken with your choice of potatoes, pasta, or a hearty piece of bread to soak up that delicious creamy sauce. Enjoy!
Tips
- For an extra burst of flavor, add a sprinkle of red pepper flakes to the sauce for some heat.
- If you prefer a thicker sauce, simmer it for an additional 5 minutes before adding the cream and cheese.
Enjoy your ultimate Tuscan Chicken dinner!
Tuscan Chicken | The Ultimate Chicken Dinner?
Tuscan Chicken is a rich, creamy, and flavorful dish featuring tender chicken breasts cooked in a sun-dried tomato sauce. The chicken is coated in a seasoned flour mixture, pan-fried to golden perfection, and finished in the oven. The sauce, made with onions, garlic, sun-dried tomatoes, red bell pepper, white wine, chicken stock, heavy cream, Parmesan cheese, and baby spinach, adds a delicious depth of flavor. Serve it with pasta, potatoes, or a piece of bread to soak up the creamy sauce for a comforting meal that’s sure to impress.
Equipment
- 1 Large frying pan
- 1 Shallow bowls
- 1 Whisk
- 1 Baking tray
- 1 Knife and cutting board
Ingredients
- 4 chicken breasts
- 1 large egg whisked
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1½ teaspoons paprika
- 3 tablespoons olive oil
- 1 onion sliced
- 2 garlic cloves minced
- 1 cup 160 grams sun-dried tomatoes
- 1 red bell pepper sliced
- 1 tablespoon tomato puree
- ⅓ cup 90 ml white wine
- 1 cup 240 ml chicken stock
- ⅓ cup 90 ml double cream (heavy cream)
- ½ packed cup 50 grams grated Parmesan cheese
- 3 cups 90 grams baby spinach
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Whisk the egg in a shallow bowl.
- In a separate bowl, mix flour, salt, garlic salt, black pepper, oregano, thyme, and paprika.
- Heat olive oil in a frying pan over medium-high heat.
- Dip the chicken breasts in the egg.
- Dredge the chicken in the flour mixture.
- Fry the chicken in the pan until golden on both sides.
- Transfer the chicken to a baking tray.
- Bake the chicken in the oven for 10 minutes.
- In the same pan, heat more olive oil over medium-high heat.
- Add sliced onion to the pan and cook until softened.
- Stir in garlic, oregano, paprika, sun-dried tomatoes, red bell pepper, and tomato puree.
- Cook for 2 minutes, stirring gently.
- Pour in white wine and allow it to bubble for 2 minutes.
- Add chicken stock and season with salt and pepper.
- Bring the mixture to a boil, then simmer for 5 minutes.
- Stir in cream, Parmesan cheese, and spinach.
- Cook until the spinach wilts.
- Add the baked chicken back to the pan.
- Simmer for a few more minutes.
- Garnish with fresh parsley.
- Serve and enjoy!
Notes
Nutrition Facts:
Calories per serving: Approx. 450 caloriesProtein: 35g
Fat: 30g
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g