Tuscany Chicken Picnic

Tuscan Chicken, is made of chicken salt pepper and spices. It’s a popular and relatively quick dish featuring pan-seared chicken in a creamy sauce with classic “Tuscan” ingredients like sun-dried tomatoes, spinach, and Parmesan cheese.

Here’s a general recipe for Creamy Tuscan Chicken. You can adjust seasonings.

Creamy Tuscan Chicken

Yields: 4 servings Prep time: 10 minutes Cook time: 20-25 minutes

Ingredients:

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts (2-4 breasts, depending on size, often sliced horizontally to make thinner cutlets)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika (optional, for color and mild flavor)
• 2 tbsp olive oil (or oil from sun-dried tomato jar for extra flavor)
• 1 tbsp unsalted butter (optional, for searing chicken)

For the Sauce:

• 1 tbsp olive oil (or oil from sun-dried tomato jar)
• 1 small yellow onion, finely chopped (or 1 shallot)
• 3-4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and thinly sliced (packed in oil)
• 1/2 tsp dried oregano (or Italian seasoning)
• 1/2 cup chicken broth (or 1/4 cup chicken broth + 1/4 cup dry white wine)
• 1.5 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2-3 cups fresh baby spinach, packed
• Fresh basil or parsley, chopped (for garnish, optional)
• Red pepper flakes (optional, for a touch of heat)
• Salt and black pepper to taste

Equipment:

• Large skillet or Dutch oven

1. Prepare the Chicken: If your chicken breasts are thick, slice them horizontally to create thinner cutlets (this helps them cook faster and more evenly). Pat the chicken dry with paper towels. Season both sides of the chicken with salt, black pepper, garlic powder, and paprika (if using).
2. Sear the Chicken: Heat 2 tbsp olive oil (and butter, if using) in a large skillet over medium-high heat until shimmering. Add the seasoned chicken to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 3-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the pan and set aside on a plate, tented loosely with foil to keep warm.
3. Sauté Aromatics: Reduce the heat to medium. If needed, add another 1 tbsp of olive oil to the pan. Add the chopped onion (or shallot) to the skillet and sauté for 2-3 minutes, until softened. Add the minced garlic, sliced sun-dried tomatoes, and dried oregano (and red pepper flakes, if using). Cook for another 1-2 minutes, stirring frequently, until fragrant.
4. Deglaze and Simmer Sauce: Pour in the chicken broth (and white wine, if using) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 1-2 minutes.
5. Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
6. Wilt Spinach: Add the fresh baby spinach to the pan, a handful at a time, stirring until it wilts down into the sauce. This usually takes about 1-2 minutes.
7. Combine and Serve: Return the cooked chicken breasts (and any accumulated juices from the plate) to the skillet, nesting them into the sauce. Cook for another 1-2 minutes, just to warm the chicken through and coat it in the sauce. Taste the sauce and adjust seasonings (salt, pepper) as needed.
8. Garnish and Serve: Garnish with fresh chopped basil or parsley, if desired. Serve immediately with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Super delicious picnic dish!