This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce finished with Parmigiana Reggiano. You will love how simple this dish is to prepare and how quickly it comes together.
Ingredients for this recipe:
• 4 boneless-skinless chicken breasts
• 4 tablespoons olive oil
• 1 ½ cups sliced button mushrooms
• 1 ½ cups sliced cremini mushrooms
• 1 peeled small diced shallot
• 3 finely minced cloves of garlic
• ½ cup dry white wine
• 2 cups heavy whipping cream
• ½ cup grated parmigiana Reggiano
• 4 cups packed baby spinach
• 1 cup sliced cherry tomatoes
• 1/3 cup julienne sun-dried tomatoes
• 2 tablespoons minced fresh basil
• coarse salt and fresh cracked pepper to taste
Serves 4
Prep time: 20 minutes
Cook time: 35 minutes
1. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
2. In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
3. Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
4. Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
5. Flip the chicken breasts over, turn the heat down to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
6. Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
7. Sauté the mushrooms for 4 to 6 minutes or until they are lightly browned and tender.
8. Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
9. Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
10. Add in the cream and parmigiana Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick like an alfredo sauce. It should coat the back of a spoon.
11. Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
12. Adjust the seasonings with coarse salt and fresh cracked pepper.
13. Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
14. Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.
32 Comments
Good morning chef Billy… just started to seriously cook…yep I'm a what you call a comie… I'm going to make this for a Thanksgiving dinner on Sunday (I'm Canadian). If I was to use chicken thighs would you do anything different?
Great dish. I made somthing similar and it was good. Need to make this again soon.
I favor gouda or edam with Asiago. Mozz is basically a filler. A stretchy, rubbery, bland filler.😅
Just wondering why olive oil? It doesn’t have a very high heat point..wouldn’t it be better to use avocado oil? Just wondering 💭 thanks for the recipe yum 😋
nice,multumesc
Hi! Tuscan here, I've been around for 30 years and I could be wrong but I've never heard of this recipe… but I could be wrong, meanwhile I suggest you this: Pollo alla Cacciatora. And please don't buy a chicken that hasn't its feathers on 😂 know your chickens 😅
Looks wonderful but I wouldn't want to eat that too often. Two cups of cream, three cups of cheese, two sticks of butter, my goodness, I hear the ambulance already.
But I'll tone it down a bit and go for it😅
This looks great, I'll definitely give it a try, though probably using chicken thigs as that's just what I usually have. There is a dish that is similar to this that I use to have long ago (~86-91), when I was commercial fishing I would have some Marie Callender's "tv" dinner that was chicken with sun dried tomatoes and a white sauce but also noodles. They don't make it any more but I can cook better then anything they make, but, like you said, memories. I spent my middle and high school summers commercial fishing with my grandfather as my dad did before me, both are now passed.
I made this recipe last night. It was absolutely delicious. I will definitely be making this dish again.
Thank you, Billy. Love your videos.
Sounds delicious! Hey, where can we get that box grater?
Chef, I just wanted to write you a quick note to thank you for all your wonderful recipes, under your tutelage I have gained the confidence necessary to venture into this amazing world of cooking. This Creamy Tuscan Chicken blew everybody's mind! I am forever grateful. James V.
Serious food porn😂
His family is easier to please than my family.
I cooked the chicken recipe here in Germany and it tastes just great.
Good
love your videos my friend.
Never trust a thin chef
😋😋😋😋😋
I really love your recipe videos and the effort you put into it. Especially when it comes to prep and how thorough you are with your explanations! Greetings from Germany.
Love your videos, thanks
I know this is a strange question but is there anything I could substitute for the mushrooms?
Looks beautiful and delicious! Thanks for sharing!
I made this and the cheesy garlic bread for dinner last night. It was outstanding! My bf almost got down on a knee to propose…it’s that good!
NEEDS BACON! RAWR! 🙂
Bc ur pan is well seasoned no issue w the wine being acidic?
Love your videos and recipes!
Made this, this evening. It was wonderful! Thank you 😊
Made the recipe last night to great reviews! thanks
Chef, firstly thank you for this recipe. I have made it twice and I love it. It’s easy but has an expensive taste.
Half a cup of cream per serving seems a lot. I think I’ll add more chicken to stretch it out more
This is amazing, I made this tonight and my partner’s son loved it so much, he asked for the recipe. He’ll be passing it on to his mum to make.