My Family RAVED Over This Creamy Tuscan Chicken Recipe

Ingredients

• 4 pieces Boneless Skinless Chicken Breast (8‑10 oz each, firm light pink, trim excess white fat)
• 4 tablespoons Olive Oil (extra virgin, divided)
• 1 teaspoon Coarse Salt (Kosher or sea salt, divided)
• 1 teaspoon Freshly Cracked Black Pepper (divided)
• 0.5 shallot Shallot (peeled and small‑diced)
• 3 cloves Garlic (smashed and minced)
• 0.75 cup Sun‑Dried Tomatoes (packed, julienned)
• 1 cup Cherry Tomatoes (halved; roma tomatoes can substitute)
• 1 pint Mixed Button and Cremini Mushrooms (wiped with damp paper towel, sliced 1/8‑1/4 inch)
• 0.75 cup Parmesan Cheese (freshly grated)
• 2 cup Heavy Whipping Cream (full‑fat, not half‑and‑half)
• 4 cup Baby Spinach (packed, will wilt)
• 2 sticks Unsalted Butter (cut into cubes for melting)
• 2 tablespoons Fresh Parsley (finely minced, divided)
• 4 cloves Garlic (for butter) (grated into butter mixture)
• 2 cup Fontina Cheese (freshly grated)
• 1 cup Aged Asiago Cheese (freshly grated)
• 1 loaf Italian or French Bread (Ciabatta, Baguette, or Loaf) (about 12‑14 inches, sliced 1‑inch thick)
• 0.5 cup Dry White Wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
• 4 tablespoons Chicken Stock or Water (optional, to thin sauce)
• 2 tablespoons Fresh Basil (finely minced for garnish)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then generously season both sides with coarse salt and freshly cracked black pepper, sprinkling from about a foot away for even coverage.

   Time: PT5M

2. Prep Aromatics and Vegetables

   Dice half a shallot, smash and mince three garlic cloves, julienne 3/4 cup sun‑dried tomatoes, halve 1 cup cherry tomatoes, wipe mushrooms with a damp paper towel and slice thinly, and grate 3/4 cup Parmesan.

   Time: PT10M

3. Sear the Chicken

   Heat 3 tbsp olive oil in the 12‑inch cast iron skillet over high heat until it lightly smokes. Add chicken breasts, spaced apart, and immediately reduce heat to medium‑high. Cook 4‑5 minutes without moving, then flip, reduce heat to medium and cook another 6‑7 minutes until internal temperature reaches 160°F.

   Time: PT12M

   Temperature: High then Medium‑High then Medium

4. Rest the Chicken

   Transfer the cooked chicken to a plate and cover loosely with foil while you build the sauce.

   Time: PT2M

5. Sauté the Mushrooms

   Add sliced mushrooms to the same skillet over medium heat, sprinkle with 1/4 tsp salt, and sauté 4‑6 minutes until they release moisture and brown.

   Time: PT5M

   Temperature: Medium

6. Cook Shallot and Garlic

   Push mushrooms to one side, add a drizzle (1 tbsp) olive oil to the empty side, then add the diced shallot and minced garlic. Sauté 2‑3 minutes until lightly golden and fragrant.

   Time: PT3M

   Temperature: Medium

7. Deglaze with White Wine

   Stir all ingredients together, then pour in 1/2 cup dry white wine. Cook, scraping the browned bits, until the liquid reduces to about 2‑3 tablespoons.

   Time: PT3M

   Temperature: Medium

8. Create the Cream Sauce

   Add 2 cups heavy whipping cream and the remaining 3/4 cup grated Parmesan. Simmer 3‑4 minutes, stirring, until the sauce thickens to a nappe consistency (coats the back of a spoon).

   Time: PT4M

   Temperature: Medium

9. Add Greens and Tomatoes

   Stir in 4 cups packed baby spinach, 1 cup halved cherry tomatoes, and the julienned sun‑dried tomatoes. Cook 1‑2 minutes until spinach wilts and tomatoes warm through.

   Time: PT2M

   Temperature: Medium

10. Finish the Dish

    Season the sauce with salt and pepper to taste, then return the rested chicken breasts (with any pan drippings) to the skillet. Heat over low heat 3‑4 minutes just to re‑warm the chicken.

    Time: PT4M

    Temperature: Low

11. Prepare Cheesy Garlic Butter

    In a small saucepan over low heat, melt 2 sticks unsalted butter. Stir in 2 tbsp minced parsley, 4 grated garlic cloves, and season with a pinch of salt and pepper.

    Time: PT5M

    Temperature: Low

12. Assemble and Bake the Bread

    Line a baking sheet with parchment (optional). Place the loaf on the sheet, brush the top generously with the garlic‑butter mixture. Sprinkle 2 cups grated Fontina and 1 cup grated Asiago evenly over the surface.

    Time: PT2M

13. Bake and Broil

    Bake in a preheated 375°F oven for 10‑12 minutes until the bread is golden and the cheese melts. Switch oven to high broil, broil 2‑4 minutes until the cheese tops are bubbling and lightly browned. Watch closely to avoid burning.

    Time: PT15M

    Temperature: 375°F then Broil High

14. Plate and Garnish

    Transfer chicken and sauce to serving plates. Sprinkle the remaining 1/4 cup Parmesan and 2 tbsp fresh minced basil over the chicken. Slice the cheesy bread into 1‑inch pieces, garnish with extra chopped parsley, and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g