How To Make Easy Tuscan Chicken Recipe

Prepare all ingredients before starting to cook.

Slice 8 ounces of mushrooms thickly and set aside.

Peel and mince 3 cloves of garlic.

Chop 1/4 cup of sun-dried tomatoes into small pieces.

Slice green onions or chives and set aside.

Cut 1 1/2 pounds of chicken breasts in half lengthwise to make 4 thinner cutlets.

Season both sides of the chicken with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.

Add the seasoned chicken to the hot skillet in a single layer and cook for 3 to 5 minutes on one side until golden brown.

Flip the chicken and cook for another 3 to 5 minutes or until the internal temperature reaches 165°F.

Remove the chicken from the skillet and set aside on a plate.

Add another tablespoon of oil to the skillet and add the sliced mushrooms, cooking for 5 to 7 minutes until golden and tender.

Add the sun-dried tomatoes, green onions, and minced garlic to the mushrooms, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté for 1 minute until fragrant.

Pour in 1 1/2 cups of heavy cream and sprinkle 1/2 cup of grated Parmesan cheese on top, stirring to combine.

Allow the mixture to come to a slight boil, then reduce the heat and simmer for 2 more minutes until the sauce thickens slightly.

Stir in 2 cups of fresh spinach until just wilted, then return the warm chicken to the skillet, spooning the creamy sauce over the chicken.

Equipment Needed

Spice Level: