Description

This Tuscan Chicken is a delightful dish featuring juicy chicken breasts simmered in a creamy sauce with roasted cherry tomatoes and fresh spinach. Perfect for a quick dinner or a cozy meal at home, it’s simply irresistible and guaranteed to please everyone. Enjoy a restaurant-quality meal at home with this easy recipe!

Ingredients

Scale

12 oz cherry tomatoes (340g) cut in half
2 tablespoons olive oil divided
table salt
fresh ground black pepper
½ tablespoon dried italian seasoning
4 boneless skinless chicken breasts
2 tablespoons unsalted butter
1 large shallot (about ½ cup) minced
3 large cloves garlic minced
1 ½ teaspoons all-purpose flour
½ cup white wine (4oz) or chicken broth
1 cup crème fraîche (8oz) or heavy cream
½ cup fresh grated parmesan cheese (43g or 1 ½ oz) plus more for serving
3 cups fresh baby spinach (62g or 2 ¼oz)
basil leaves for garnish optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375℉. Cut the tomatoes in half and toss in 1 tablespoon olive oil. Spread the tomatoes, cut side down, on a baking pan and season with salt, pepper, and Italian seasoning. Roast in the preheated oven for 25 to 30 minutes or until they just start to burst. Set aside after roasting.
While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and add it in a single layer. Cook until browned on both sides (around 5-6 minutes each side). Remove chicken, cover, and keep warm.
Add the butter to the empty skillet and heat until melted. Add the shallots and sauté until softened (about 3-4 minutes). Add the minced garlic and sauté until fragrant (about 1 minute). Sprinkle the flour over the mixture, stir, and cook for another minute.
Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Cook until slightly evaporated and thickened. Then add the crème fraîche and Parmesan, stirring until melted and well mixed. Adjust seasoning, adding salt as needed.
Fold in the spinach and cook until it wilts. Return the chicken and any drippings back to the skillet. Bring to a simmer, reduce heat to low, and cook until the chicken's internal temperature registers 165 F. Add the roasted cherry tomatoes and gently fold to combine. Adjust seasoning if necessary.
Serve the Tuscan chicken over mashed potatoes, rice, or pasta, garnished with additional shaved Parmesan and fresh basil leaves.

Notes

Feel free to substitute crème fraîche with heavy cream for a richer sauce.
For an added touch, serve with garlic bread on the side for a complete meal.
This dish can be made ahead and gently reheated for an easy weeknight dinner.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 4g
Sodium: 860mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 46g
Cholesterol: 165mg