Tuscan cuisine is the epitome of Italian home cooking, brimming with rustic charm and a love for quality ingredients that sing on their own. The Creamy Skillet Tuscan Chicken, featuring cubed chicken for a quicker and more casual approach, is no exception. Imbued with the flavors of the Italian countryside, this dish incorporates sun-dried tomatoes, garlic, spinach, and a rich Parmesan cream sauce, transporting your dining table to the verdant hills of Tuscany. Whether you're looking for a touch of comfort on a weeknight or a meal that impresses guests without requiring all-day preparation, this dish is sure to delight.
This robust entrée pairs beautifully with a variety of sides. Consider some al dente pasta, perhaps fettuccine or tagliatelle, to embrace its Italian roots wholly. For a lighter touch, a crisp green salad dressed in a balsamic vinaigrette offers a refreshing counterpoint to the creamy chicken, while roasted potatoes or a loaf of crusty bread enable you to savor every drop of the rich sauce.
Creamy Skillet Tuscan Chicken
Servings: 4
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach leaves
- Additional grated Parmesan for serving
Directions:
1. Season the cubed chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken to the skillet, and sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil with the butter. Once the butter has melted, add the minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant.
3. Stir in the sun-dried tomatoes and cook for 2 minutes, then pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.
4. Reduce the heat to medium and stir in the heavy cream, allowing it to simmer gently for about 3 minutes to thicken slightly.
5. Add the grated Parmesan cheese and stir until it is fully incorporated into the sauce.
6. Add the baby spinach and cook until the leaves wilt, about 1 to 2 minutes.
7. Return the cooked chicken to the skillet and stir to combine with the sauce. Cook for another 2-3 minutes until everything is heated through.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve immediately, garnished with extra Parmesan cheese if desired.
Variations & Tips:
- For a lighter version, you can substitute the heavy cream with half-and-half or even whole milk; just note that the sauce won't be as rich.
- Incorporating different vegetables such as artichoke hearts or roasted red peppers can add a new dimension to the dish.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce before adding the chicken back in, allowing it to simmer until it reaches your desired consistency.
- This dish can easily be made gluten-free by ensuring that all ingredients such as the chicken broth are gluten-free and by serving it with a gluten-free pasta or alongside a naturally gluten-free side.
