Looking for an easy recipe that is sure to wow a crowd? Check out my flavorful Creamy Tuscan Chicken. This recipe is perfect for a date night meal or a relaxing night in. Trust me, this dish is sure to give restaurant vibes without the hassle of leaving your home, it’s that good! This Tuscan chicken recipe can be served as a entrée or on top a bed of pasta, the versatility with this dish is endless.
Which cut of chicken to use?
I recommend using boneless and skinless cuts of chicken. That will save you the trouble of trying to dig around the creamy sauce looking for pesky bones or chewy bits of skin. I have tried this dish with both boneless chicken breast and boneless chicken thighs. Both cuts of meat taste delicious but I tend to prefer chicken breast, they cook quicker and I usually have a pound or two on hand.
Before cooking, clean and trim chicken to remove excess fat. Slice chicken breast into thin filets to promote decreased cooking times and even cooking.
Why should you use a cast iron skillet?
I recommend using a cast iron skillet for this recipe. While cast iron skillets aren’t the best for transmitting heat, they do retain heat extremely well. For this recipe, the cast iron is perfect for searing meat and creating thickened sauces. To get a good seared piece of meat, you’ll want a good crust to form on the outside of the meat. You should avoid moving the meat unnecessarily. Meat that is moved prematurely, on an oiled cast iron, will stick to the pan.
Ingredients
When possible, I love using fresh herbs. Not only does it add a pop of color, but the fresh flavor intensity is unmatched. For this recipe I used fresh basil and oregano from my garden, however, if all you have is dried herbs on hand, no biggie. Dried herbs are more concentrated than fresh herbs. A general rule of thumb is 1 tablespoon of fresh would be equivalent to 1 teaspoon of dried. If using dried herbs, use the following conversions:
- 1 tsp. dried basil
- ¼ tsp. dried oregano
This recipe also calls for roasted red peppers. While I am a huge fan of fresh, jarred roasted red peppers are total life savers. I used Trader Joe’s jarred Fire Roasted Red Peppers. To make roasted red peppers at home, heat halved bell peppers for 15-20 minutes at 450. Red peppers are done when skin is darkened and vegetable is softened. Super easy!
Tried this recipe? What sides did you pair this flavorful entrée with? Leave your reviews in the comments below! Had an amazing spread and want to share that with the ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page.
Ingredients
-
Main Ingredients
- Spices/ Seasoning
Instructions
- Clean and trim chicken breast. Slice each breast into thinly sliced filets.
- Using a clean paper towel. Pat chicken breast dry. Flip the breasts and repeat.
- In a small bowl, mix paprika, garlic powder, cayenne pepper, and seasoning salt.
- Sprinkle both sides of chicken breast with seasoning blend.
- In a cast iron, melt 2 Tbsp. butter over high heat.
- Once butter is melted, add seasoned chicken breast to the skillet. Allow to cook for roughly 5 minutes on each side or until center is no longer pink and chicken is browned.
- Using tongs, remove chicken from skillet. Set chicken aside.
- In the same skillet, add onions and garlic. Allow vegetables to sear for 30 seconds.
- Add heavy whipping cream and roasted bell peppers to the skillet. Allow mixture to thicken over medium-low heat for 8 minutes.
- Add spinach, oregano, and basil to the creamy sauce. Allow to thicken for additional 5 minutes.
- Add cooked chicken back to the creamy sauce. Using a spoon, scoop creamy sauce over the chicken until chicken is covered with sauce.
-
Remove skillet from heat. Allow to rest for 3 minutes. Serve hot. Enjoy!
