Classic Creamy Tuscan Chicken Recipe
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
2 Servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon ground black pepper, divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cups (5 ounces) sliced cremini mushrooms
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup chicken stock
  • ½ cup sundried tomatoes, thinly sliced
  • ¾ cup heavy cream
  • 2 cups baby spinach
  • ¼ cup fresh basil leaves, thinly sliced
  • ¼ cup grated Parmesan cheese
Directions
  1. Season the chicken breasts on both sides with ½ teaspoon salt, Italian seasoning, and ¼ teaspoon pepper.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the chicken breasts to the pan and cook until browned on both sides (it will not be cooked through).
  4. Transfer the chicken to a plate.
  5. Add the butter, mushrooms, and ¼ teaspoon salt to the pan.
  6. Cook until browned.
  7. Stir in the shallot and garlic.
  8. Cook until aromatic and lightly browned.
  9. If using, deglaze the pan with white wine, cooking it down until it's almost completely reduced.
  10. Stir in the chicken stock and sundried tomatoes.
  11. Add the chicken back to pan.
  12. Reduce the heat to low, cover, and cook until the internal temperature of the chicken reaches 165 F, flipping the chicken once during cooking.
  13. Transfer the chicken to a serving plate.
  14. Add the spinach and cream to pan; cook, stirring often, until the sauce is reduced by half and the spinach is wilted.
  15. Remove the sauce from the heat and stir in the Parmesan and basil.
  16. Pour the sauce over the chicken breasts.
  17. Garnish with additional basil and serve over pasta if desired.