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The Best Creamy Tuscan Chicken: A Restaurant-Quality Dish You Can Make at Home

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This Creamy Tuscan Chicken recipe is easy to make and produces a creamy delicious sauce perfect for pasta, rice or polenta.

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1. About the Ingredients

Chicken –  Chicken thighs can be substituted for the chicken breasts.  If you use bone-in the thighs will need to cook for 20-30 minutes.

Sun-dried tomatoes –  You can use sun-dried tomatoes packed in oil or dry sun-dried tomatoes.  If you use the dry tomatoes you will need to soak them in just-boiled water for 10 minutes before adding to the recipe. 

Parmesan – Freshly grated is best. Pre-grated parmesan cheese may not melt as well.  

Baby spinach: Normal chopped spinach will also work well.

Wine – Wine adds a delicious depth of flavor to food and the alcohol evaporates within 20 – 30 minutes of cooking.  If you don’t like to cook with wine you can use chicken stock instead.

 

2. Ingredients

2 tablespoons olive oil 

4 large chicken breasts

2-3 garlic clove, crushed

1 onion, chopped

2 teaspoon salt or to taste

ground black pepper to taste

1 teaspoon oregano

½ cups dry white wine

1 cup chicken broth

1 cup heavy cream

1 (250g) jar sun-dried tomatoes drained 

3 cups baby spinach

⅓ cup grated parmesan cheese

1 cornstarch (Optional)

 

3. Instructions

  1. Brown the chicken in olive oil. It doesn’t have to be cooked through yet, just nicely browned on the outside. Remove the chicken onto a plate and set aside.  
  2. Add the onions to the pot and cook until just softened, about 3-4 minutes.
  3. Stir in the stock, wine, cream, seasoning and sun-dried tomatoes and add the chicken back in.  
  4. Bring to a boil and then reduce to medium to low heat.  Allow the chicken to gently cook in the sauce over medium-low heat, covered with a lid, stirring from time to time, until it cooked. The sauce should be visibly simmering or bubbling, but not vigorously boiling.
  5. Remove the chicken to a plate and keep it warm. Add the spinach and parmesan to the sauce and simmer over medium heat until the spinach has wilted. 
  6. If a thicker sauce is preferred, mix the cornstarch with equal parts water to create a slurry and pour it into the pot.  Stir until the sauce has thickened.  
  7. Check for seasoning, then serve with the chicken.
 

 

 

Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

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