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Tuscan Chicken | The Ultimate Chicken Dinner?

Tuscan Chicken | The Ultimate Chicken Dinner?

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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.
Course Dinner, Family-Friendly, Italian-Inspired
Cuisine Italian
Keyword creamy chicken, easy dinner, Italian chicken, Tuscan chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 450
Cost $20

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 calories
Protein: 35g
Fat: 30g
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g