Creamy Tuscan Chicken
This comforting, restaurant-quality meal is surprisingly easy to make at home and perfect served over your favorite pasta, rice or mashed potatoes.
Servings: 4
Calories: 444kcal
Ingredients
- 12 oz cherry tomatoes (340g) cut in half
- 2 tablespoons olive oil divided
- table salt
- fresh ground black pepper
- ½ tablespoon dried Italian seasoning
- 4 boneless skinless chicken breasts (see notes)
- 2 tablespoons unsalted butter
- 1 large shallot (about ½ cup) minced
- 3 large cloves garlic minced
- 1 ½ teaspoons all-purpose flour
- ½ cup white wine (4oz) or chicken broth
- 1 cup crème fraîche (8oz) or heavy cream
- ½ cup fresh grated Parmesan cheese (43g or 1 ½ oz) plus more for serving
- 3 cups fresh baby spinach (62g or 2 ¼oz)
- basil leaves for garnish optional
Instructions
- Preheat oven to 375℉. Cut the tomatoes in half and toss in 1 tablespoon olive oil. Spread the tomatoes, cut side down, on a baking pan. Season with salt, pepper and Italian seasoning. Roast in preheated oven 25 to 30 minutes or until just starting to burst. Once roasted, set aside.
- While the tomatoes are roasting, add the remaining 1 tablespoon olive oil to a large skillet. Heat over medium until the oil is just shimmering. Add the chicken in a single layer, and season with salt and pepper. Cook until browned on both sides, about 5-6 minutes per side. Remove to a plate, cover and keep warm.
- Add the butter to the now empty skillet. Heat until melted then add the shallots. Sauté until softened, about 3-4 minutes. Add the garlic and sauté until fragrant, about 1 minute. Sprinkle the flour over the vegetable. Stir and cook for 1 minute more. Pour in the wine and deglaze the pan by scraping up any browned bits. Cook until slightly evaporated and thickened.
- Add the crème fraîche and Parmesan. Stir until melted and incorporated. Check the seasoning and add salt as needed.
- Fold in the spinach and cook until wilted. Transfer the chicken and any drippings, back to the skillet. Bring to a simmer. Reduce the heat to low and cook until the sauce is reduced slightly and the chicken registers 165 F on an instant read thermometer. Add the cherry tomatoes to the skillet and fold gently to combine. Check the seasoning again and add more salt and/or pepper as needed.
- Serve over mashed potatoes, rice or pasta with additional shaved Parmesan and basil leaves as a garnish.
Notes
Substitute the chicken breasts for boneless, skinless thighs if desired.
Cut each breast in half to make cutlets for faster cooking. You can also use up to 6 chicken breasts to feed a larger group. Increase the sauce ingredients to 1 and 1/2 the recipe.
Check the seasoning along the way and add salt if needed. Substitute fresh tomatoes with store-bought, sun-dried, oil-packed tomatoes. Drain and chop about 1/2 cup or 2 1/2 oz.
Cut each breast in half to make cutlets for faster cooking. You can also use up to 6 chicken breasts to feed a larger group. Increase the sauce ingredients to 1 and 1/2 the recipe.
Check the seasoning along the way and add salt if needed. Substitute fresh tomatoes with store-bought, sun-dried, oil-packed tomatoes. Drain and chop about 1/2 cup or 2 1/2 oz.
Nutrition
Calories: 444kcal | Carbohydrates: 11g | Protein: 32g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 421mg | Potassium: 802mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2843IU | Vitamin C: 28mg | Calcium: 206mg | Iron: 2mg
