Tuscan Chicken
Tuscan chicken is a classic Tuscany dish made with simple ingredients. Chicken breasts or thigh cuts are pan-seared before being allowed to cook slowly in a highly creamy and flavorful sun-dried tomato and parmesan sauce. Enjoy this with any pasta or rice of your choice.
Equipment
- 1 Large skillet
Ingredients
- 3 lbs chicken thigh cuts rinse and pat dry
- salt to taste
- black pepper ground
- 4 tbsp unsalted butter
- 1 white onion chopped
- 5 garlic cloves chopped/minced
- ½ cup sun-dried tomatoes
- 2½ cups heavy cream
- 1 tsp paprika
- 1 tsp chicken bouillon optional
- ½ cup parmesan shredded
- 2 cups fresh baby spinach
Instructions
- Season the chicken thigh cuts with salt and black pepper, coat and set aside.
- Add the unsalted butter to a heated large skillet until melted completely.
- Add in the chicken thigh cuts skin-side down and let them sear on high heat for 5-7 mins. Flip over when you see they have browned nicely for another 3 minutes, take them out and set aside.
- Go in with the chopped onions and garlic, let it fry till fragrant, this should take 1-2 minutes.
- Add in the sun-dried tomatoes and stir-fry for 2-3 minutes.
- Pour in the heavy cream and reduce the heat, let it come to a soft simmer. Season with the paprika, salt, bouillon and black pepper.
- Add in the chicken thighs into the creamy sauce, sprinkle on the shredded parmesan and the fresh spinach. Let it cook on medium to low heat for another 5-10 minutes, then it is ready!
- Turn off the heat and serve warm with some rice or pasta.
Notes
- Considering this is a dish that comes together really quickly, it may be best to have the side dish ready.
- Try to refrain from overcooking the sauce as this continues to reduce the cream and butter to fat, you may end up with a highly oily sauce rather than a creamy one.
- When pan-searing the chicken pieces, do not overcrowd the pan, this can be done in two batches. Overcrowding can cause the chicken to cook (as a result of the moisture) instead of brown.