Easy Creamy Tuscan Chicken Skillet Recipe (2024)

This Creamy Tuscan Chicken is an excellent restaurant-quality dish and is a winner of a chicken dinner! Perfect 30 minute meal.

We love easy chicken recipes from our mushroom chicken thighs, teriyaki chicken to butter chicken.

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Tips

• ▢ 1 pound boneless skinless chicken, breast or thighs
• ▢ 4 cup fresh spinach, washed and dried
• ▢ 6 slices bacon, chopped
• ▢ 4-5 tablespoon sundried tomatoes, drained from oil, sliced
• ▢ 1 cup heavy cream, or plant based cream, coconut cream
• ▢ ¼ cup parmesan cheese, freshly grated
• ▢ 1 teaspoon smoked paprika
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon butter
• ▢ salt and black pepper, to taste
• ▢ ½ cup chicken broth, or more if you want more runny sauce
• ▢ ½ cup brown onion, or shallot diced fine
• ▢ 1 teaspoon garlic, freshly minced

• Chop bacon into small pieces and cook in a dry pan (no oil) until slightly crispy. Set aside.

• Cut chicken breasts in half lengthwise. Season with salt and black pepper, smoked paprika (I used 3 large chicken breast halves and slices them in half). For even cooking, I recommend pounding meat with tenderizer first.

• Heat up a large skillet (or use the same but clean it from the bacon bits for less fat in your food) with olive oil over medium high heat, add butter stirring until melted. Cook seasoned chicken for 3 minutes on high heat (both sides) until nicely charred and golden brown. Set aside.

• In the same pan add onion and saute in the chicken juices over medium-low heat. Add more oil if needed. Follow with sundried tomatoes and garlic. Cook for 30 seconds until garlic becomes fragrant. Add

• Add spinach. Saute for a minute or until spinach reduces in size, pour in the chicken broth. Take it to a boil and then add heavy cream. Season with salt and black pepper to taste. TIP: If you have chicken broth that is already seasoned with salt and pepper then you might skip the seasoning for now or adjust it later. Simmer

• Simmer the sauce on lower heat until it thickens. Don’t boil the cream!

• Return the chicken to the pan, coat it with the sauce and cook for about 2-3 minutes on low heat.

• Finally, stir in parmesan cheese until melted and fully incorporated in the sauce. Allow some time for the sauce to thicken.

• Sprinkle with salty crispy bacon and garnish with parsley. Serve warm with your favorite sides!

• You can use heavy cream or plant-based soy cream or a can of full fat coconut milk instead.
• Chicken breast: smaller and thinner ones or large ones (halves) cut into half lengthwise. Or use chicken tenders, chicken cutlets, or boneless chicken thighs. If you have thicker chicken breasts, you can pound them with a meat mallet to flatten them out.
• Optional Seasonings:to enhance this dish even more add 1 or ½ teaspoon of Italian seasoning to your sauce.
• To store: For best flavor, consume right away or the next day. Store cooled leftovers in an airtight container in the fridge for 3-4 days.
• To freeze: You can store leftovers in a freezer-safe container for up to 3 months. I dont recommend freezing it as with any heavy cream based auce, it may separate once thawed and reheated.

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