Creamy Tuscan Chicken | One of the Best Italian Dishes by Lounging with Lenny

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories and dairy-free.

Slice one shallot.

Slice five garlic cloves.

Chop one string of rosemary fine.

Prep the flour by taking one cup and mixing it with one teaspoon of smoked paprika, salt, and black pepper.

Clean three chicken breasts from excess fat and cut them in half.

Dredge the chicken in the flour mixture.

Preheat the pan to medium-high heat and add olive oil.

Sear the chicken on both sides until golden brown.

Remove the chicken from the pan.

In the same pan, add more olive oil and sauté shallots for about 2 minutes.

Add sliced garlic and sauté for an additional minute.

Pour in one cup of white wine and reduce it by half.

Add one cup of chicken stock.

Add one tablespoon of dry oregano and fresh rosemary, seasoning with salt and black pepper.

Place the chicken back in the pan and add sun-dried tomatoes.

Cover with a lid and cook on low heat for 5 minutes.

Remove the chicken from the pan again.

Add half a cup of heavy cream and 2 cups of baby spinach, mixing it together.

Add 1/4 cup of grated parmesan cheese and return the chicken to the pan upside down.

Let it cook for a minute before turning the chicken back to the opposite side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens