Tuscan chicken is a delectable Italian-inspired dish that captures the rustic and flavorful essence of the Tuscan countryside.
This dish typically features tender chicken breasts or thighs cooked in a rich and creamy sauce, often prepared with ingredients like sun-dried tomatoes, garlic, spinach, and aromatic herbs such as rosemary and thyme.
The sauce is frequently made with a combination of heavy cream, chicken broth, and Parmesan cheese, resulting in a velvety and savory flavor profile.
Tuscan chicken is known for its harmonious blend of textures and tastes, making it a popular choice for those who crave a comforting and satisfying meal with a touch of Mediterranean flair.
Whether served with pasta, rice, or crusty bread, this dish is a delightful way to bring the warmth and flavors of Tuscany to your table.
For the Chicken:
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons paprika
2 teaspoons onion powder
2 pounds boneless skinless chicken breast, halved horizontally so that you have 6-8 pieces of chicken
4 tablespoons reserved sun-dried tomato oil or olive oil, divided
For the Sauce:
2 tablespoons garlic, minced
1 5-ounce jar sun-dried tomato strips in oil, drained (reserve 4 tablespoons of oil for cooking)
2 teaspoons Dijon mustard
2 cups heavy cream
1 cup baby spinach, chopped
¾ cup Parmesan cheese, freshly grated
¼ cup fresh basil, chopped, for serving, optional
1 pound fettuccine
In a small bowl, combine the salt, black pepper, paprika, and onion powder. Stir to combine.
Season both sides of each chicken breast with the seasoning mix you just made.
In a large skillet or high-sided saute pan, heat 2 tablespoons of the reserved sun-dried tomato oil over medium to medium-high heat.
When the oil is hot, add the chicken. Cook for 6 to 8 minutes, or until the side touching the pan has a nice golden color. (Don’t mess with it a lot — just let it sit and sear.) Flip the chicken over once, and let it cook on the second side for another 6 to 8 minutes, or until your chicken registers 165 degrees F. on an instant-read thermometer (you may need to work in batches if you pan isn’t large enough).
While the chicken is cooking, cook the fettuccine according to package directions.