RecipeFix original

Creamy Tuscan Chicken

35 minutes · serves 4 · Gluten-Free · Nut-Free

Make this recipe fit your diet or servings →

Ingredients

For the chicken

• 4 boneless, skinless chicken thighs (about 1 1/4 lb)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil

For the sauce

• 1 tablespoon butter
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 1 cup heavy cream
• 3/4 cup finely grated parmesan
• 3 cups baby spinach

Method

Sear the chicken

1. Pat the chicken thighs dry with paper towels and season both sides with the salt, pepper and Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in smooth-side down and leave it undisturbed for 5 to 6 minutes, until it releases easily and is deep golden underneath.
3. Turn the chicken and sear the second side for 3 minutes. It will not be cooked through yet; it finishes in the sauce. Move it to a plate.

Make the sauce

1. Lower the heat to medium and add the butter. When it melts, add the garlic and sun-dried tomatoes and stir for about 1 minute, until the garlic is fragrant but not browned.
2. Pour in the cream and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer gently for 3 to 4 minutes, stirring now and then, until the cream has reduced slightly and coats the back of the spoon.
3. Turn the heat to low and stir in the parmesan a handful at a time, letting each addition melt before adding the next. Keep the heat low from here on: a hard boil can make the cheese grainy.
4. Add the spinach a handful at a time and stir until it just wilts, about 1 minute.

Finish

1. Return the chicken and any juices from the plate to the pan. Cook at a gentle simmer for 5 to 7 minutes, spooning the sauce over the chicken, until an instant-read thermometer in the thickest piece reads 165°F (74°C).
2. Taste the sauce and add salt only if it needs it; the parmesan is already salty. If the sauce has thickened too much, loosen it with a splash of water. Serve hot, with plenty of sauce spooned over each piece.

Cook's notes

• Chicken breasts work too. Slice two large breasts in half horizontally into thin cutlets so they cook in about the same time, and check for 165°F (74°C) before serving.
• Serve over rice, polenta or mashed potatoes, which catch the sauce.
• A spoonful of oil from the sun-dried tomato jar can stand in for the olive oil and adds flavor.
• Leftovers keep, covered, in the fridge for up to 3 days. Reheat gently over low heat with a splash of water; the sauce thickens as it cools.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.