Tuscan Chicken Recipe
This Tuscan Chicken Recipe is a one-pan wonder that brings Mediterranean flavors and creamy sauce together for an easy dinner any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 teaspoon kosher salt (or sea salt)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (extra-virgin for best flavor)
- 1 tablespoon unsalted butter (you can swap for ghee)
- 4 cloves garlic, minced (use a Microplane for fine grate)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Tuscan seasoning (or mix equal parts dried rosemary, oregano, thyme)
- 1 cup low-sodium chicken broth (homemade or store-bought)
- 1/2 cup heavy cream (or substitute half-and-half for lighter sauce)
- 1/4 cup plain Greek yogurt (whole-milk style for creaminess)
- 1/2 cup sun-dried tomatoes, julienned (packed in oil, drained)
- 2 cups fresh baby spinach (or baby kale)
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
Instructions
- Pat chicken breasts dry, then season both sides with salt, pepper, Italian and Tuscan seasoning. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once oil shimmers, add chicken; cook 4–5 minutes per side until golden-brown (internal temp 160°F). Transfer to a plate.
- Lower heat to medium. Add minced garlic to the same skillet; stir for about 30 seconds until fragrant—watch it, garlic burns fast.
- Pour in chicken broth, scraping up browned bits with a wooden spoon—that’s where the flavor hides. Let it bubble for a minute.
- Stir in heavy cream, then whisk in Greek yogurt off the heat (keeps it smooth). Add sun-dried tomatoes and bring just to a gentle simmer.
- Nestle the seared breasts back into the creamy sauce. Spoon sauce over tops.
- Scatter fresh spinach around and on top of the chicken. It will shrink in seconds—just enough to add color and nutrients.
- For extra melded flavor, place skillet under broiler for 2–3 minutes until edges bubble and spinach wilts fully. If you skip this, just cover skillet and simmer on low for 3–4 minutes.
- Sprinkle with Parmesan, then let rest 5 minutes so juices redistribute.
- Plate chicken with spoonfuls of creamy sauce, a squeeze of lemon, and your favorite side—pasta, rice, or crusty Italian bread.
Notes
• Choose chicken breasts of even thickness (or pound gently) for uniform cooking. • If you’re in a pinch, grab pre-minced garlic from a jar—but fresh always sings. • Greek yogurt adds tang and thickness—stir it in off-heat to prevent curdling.
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