How To Make Easy Tuscan Chicken Recipe

Ingredients

• 8 oz Mushrooms (white or brown, thickly sliced)
• 3 cloves Garlic (minced)
• 0.25 cup Sun‑Dried Tomatoes (drained and chopped)
• 2 stalks Green Onion (chopped, use green and light‑green parts; can substitute chives)
• 1.5 lb Chicken Breast (2 large breasts, cut lengthwise into 4 even cutlets)
• 1 tsp Salt (divided between chicken and sauce)
• 0.5 tsp Black Pepper (divided between chicken and sauce)
• 0.5 tsp Garlic Powder (for seasoning chicken)
• 2 tbsp Olive Oil (divided; use extra‑virgin for best flavor)
• 1 tbsp Unsalted Butter (softened, cut into cubes)
• 1.5 cup Heavy Whipping Cream (full‑fat for a silky sauce)
• 0.5 cup Parmesan Cheese (shredded)
• 2 cup Fresh Baby Spinach (washed)

Instructions

1. Slice Mushrooms

   Trim the stems if needed and slice the mushrooms thickly.

   Time: PT5M

2. Mince Garlic

   Slice off the tough end of each clove, smash with the side of the knife to peel, then mince finely.

   Time: PT2M

3. Prep Sun‑Dried Tomatoes

   Drain the tomatoes, cut into strips, then dice into small pieces (about 1/4 cup).

   Time: PT2M

4. Chop Green Onion

   Slice the green and light‑green parts of the green onions (or chives) finely.

   Time: PT1M

5. Butterfly and Season Chicken

   Place each chicken breast on a cutting board, cut lengthwise in half to create four even cutlets. Season both sides with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.

   Time: PT5M

6. Sauté Chicken

   Heat the large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When shimmering, add the seasoned chicken cutlets in a single layer. Cook 3‑5 minutes per side until golden and an instant‑read thermometer reads 165°F.

   Time: PT8M

   Temperature: Medium

7. Cook Mushrooms

   Transfer cooked chicken to a plate. Add another 1 tbsp olive oil to the same skillet, then add the sliced mushrooms. Saute, stirring occasionally, for 5‑7 minutes until softened and golden, scraping up any browned bits.

   Time: PT7M

   Temperature: Medium

8. Add Aromatics

   Stir in the chopped sun‑dried tomatoes, minced garlic, and chopped green onion. Season with an additional 1/2 tsp salt and 1/4 tsp black pepper. Saute for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

9. Make Cream Sauce

   Pour in 1½ cups heavy whipping cream and sprinkle ½ cup shredded Parmesan cheese. Stir to combine and bring to a light boil, then reduce heat and simmer for 2 minutes until the sauce thickens slightly.

   Time: PT4M

   Temperature: Medium‑High

10. Wilt Spinach

    Add 2 cups fresh baby spinach leaves and stir until just wilted (about 1 minute).

    Time: PT1M

    Temperature: Medium

11. Combine Chicken and Sauce

    Return the chicken cutlets to the skillet, spoon sauce over them, and let sit off the heat for a minute to meld flavors.

    Time: PT1M

12. Garnish and Serve

    Sprinkle the reserved green onion garnish over the dish and serve immediately over pasta, rice, or mashed potatoes.

    Time: PT1M

Nutrition Facts

Calories

462

Protein

40 g

Carbohydrates

6 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mushrooms: Sliced bell peppers, Zucchini
• Instead of Garlic: Garlic powder
• Instead of Sun‑Dried Tomatoes: Roasted red peppers, Tomato paste
• Instead of Green Onion: Chives, Shallots
• Instead of Chicken Breast: Chicken thighs (boneless, skinless), Turkey cutlets
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Heavy Whipping Cream: Half‑and‑half (will be less thick), Coconut cream (dairy‑free)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Fresh Baby Spinach: Baby kale, Swiss chard

Equipment Needed

• Large Skillet
• Sharp Chef’s Knife
• Cutting Board
• Measuring Spoons
• Instant‑Read Thermometer
• Wooden Spoon or Silicone Spatula
• Splatter Guard (optional)

Critical Steps — Do Not Skip

• Use a non‑reactive skillet to prevent the cream sauce from curdling.
• Cut chicken breasts into even cutlets for uniform cooking.
• Cook chicken to an internal temperature of 165°F; use an instant‑read thermometer.
• Scrape browned bits from the pan after cooking mushrooms – they add flavor.
• Add spinach at the end to avoid over‑cooking and loss of bright color.

Chef Tips from the Video

• Deglaze the pan with a splash of white wine after sautéing mushrooms for extra depth.
• For a richer flavor, use a mix of half‑and‑half and a tablespoon of cream cheese.
• Finish with a drizzle of high‑quality extra‑virgin olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freezing is not recommended because the cream may separate; if needed, freeze without the spinach and reheat gently, adding fresh spinach later.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cream sauce can be prepared up to 2 hours ahead; keep warm on low heat and stir occasionally.
• Cooked chicken can be refrigerated and reheated gently in the sauce before serving.

Frequently Asked Questions