Tuscan Chicken with Creamy Basil Sauce
Your new favorite weeknight dinner: tender and juicy chicken, perfectly browned and served with an Italian seasoned cream sauce, and ready to serve in 30 minutes. This stuff is seriously addicting – you will want to make extra sauce for everyone coming back for seconds!
I am always looking for new things to do with chicken (try my Buffalo Chicken Pasta Salad for another chicken recipe!) A chicken breast not properly seasoned or cooked is, quite frankly, a chore to eat. And since I am a serial over-user of Italian seasonings – parmesan cheese and Italian parsley goes on nearly everything in my house – this creamy tuscan chicken dish was born. And it might be my new favorite dinner.
What do I need to make Tuscan Chicken?
- 2 chicken breasts, cut lengthwise (or 4 chicken breast cutlets). I imagine chicken thighs would work just as well, but cooking times may vary.
- Salt and pepper and garlic powder – for seasoning the chicken.
- Seasoned Flour. I add a few shakes of Italian Seasoning to my flour before dredging the chicken.
- Olive oil and butter for the pan.
- Chicken broth.
- Mustard powder.
- Heavy Cream.
- Baby Spinach.
- Sun dried tomatoes – I have seen some people use cherry tomatoes as well. That is fine if it is your preference, but I think the texture of sundried works really well for this recipe.
How to make Tuscan Chicken
This is a very easy one-pot recipe that isn’t too hard to make after a long day at work – and you’ll want something this delicious after a hard day.
First is preparing the chicken. Season generously with salt, pepper, and garlic powder. This is tuscan garlic chicken – do not be afraid to over season. Then immediately dredge the chicken in your seasoned flour and shake off the excess.
Heat up olive oil and butter in a large pan. Add the chicken (you should hear a sizzle when it hits the pan) and cook until no longer pink (it takes me about 4-5 minutes on each side, but that will depend on your pan, your stove, the chicken, etc.)
Once your chicken is cooked and beautifully browned, remove it to a plate, and then get started on the creamy sauce.
First add the chicken broth (mixed up with mustard powder), and scrape up all the brown bits left by the chicken. The brown bits = flavor. Always scrape them into your sauce and let them dissolve.
Then you can add the heavy cream, sundried tomatoes, spinach, and basil. Cook until the spinach is wilted. Then you can add the chicken back to the pan and let all your flavors come together in the pan.
What to serve with Tuscan Chicken
Since this is an Italian dish, I will always recommend a side of pasta. I love to serve over a bed of linguine (please note that the below nutrition information does not include the linguine.)
Any mashed potatoes for a side would be delicious, but I recommend these easy Instant Pot Mashed Potatoes.
Any greens or vegetables would be delicious – green beans or broccoli would be elevated by dipping in the thick and creamy sauce.
For additional flavors, textures, and colors in your sauce, try these add ins! They would be added with the spinach and tomatoes.
- Red pepper flakes – for heat.
If you have leftovers (I never have leftovers of this one), keep them covered for up to three days in the fridge. Heat up on the stove – the sauce will curdle in the microwave.
Tuscan Chicken with Creamy Basil Sauce
Your new favorite weeknight dinner: tender and juicy chicken, perfectly browned and served with an Italian seasoned cream sauce, and ready to serve in 30 minutes.
- 2 chicken breast, cut lengthwise (or 4 chicken breast cutlets)
- Salt. pepper. and garlic powder (about 1 1/2 tsp each)
- 1/4 cup flour
- 2 tsp Italian seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 2 tsp mustard powder
- 1 cup heavy cream
- 2 cups baby spinach
- 1 6.5 oz jar sun dried tomatoes
- 1 tbsp basil
- GENEROUSLY season chicken with salt, pepper, and garlic powder.
- Mix together flour and italian seasoning.
- Dredge chicken in flour mixture, then shake off excess.
- Heat olive oil and butter on pan. Add chicken to the pan (you should hear a sizzle) then cook for about 4-5 minutes on each side.
- Remove chicken from the pan, then add chicken broth mixed with mustard powder. Scrape up brown bits and cook until they are dissolved, about 1-2 minutes.
- Add in heavy cream, spinach, tomatoes, and basil. Cook until spinach is wilted.
- Bring to a boil, then return chicken to the pan and cook or an additional 5-7 minutes (or until chicken is completely cooked through and still tender).
- Serve over a bed of pasta, or completely on it's own. Enjoy!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 538Total Fat 32gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 126mgSodium 414mgCarbohydrates 39gFiber 8gSugar 22gProtein 30g