Easy Tuscan Chicken
This Easy Tuscan Chicken is beautifully creamy with an irresistible garlic white sauce. Perfect with mashed potatoes, salad, crusty bread or pasta!
Ingredients
- 2 tbsp olive oil
- 700-800 gm chicken thigh fillets (NOTE 1)
- salt and pepper to season
- 40 gm butter
- 3 cloves garlic (minced)
- 1 small brown onion (or half of a large, finely diced)
- 250 gm grape tomatoes (or cherry tomatoes) (NOTE 2)
- ¼ cup dry white wine (NOTE 3)
- 1 tsp dried oregano
- 1 tsp chicken powder (or chicken stock powder) (Optional)
- ¼ tsp salt
- 1 cup thickened cream (NOTE 4)
- 120 gm baby spinach
- ½ cup shredded parmesan cheese (freshly grated)
- 1 tbsp finely chopped parsley (optional garnish)
Instructions
- Lightly season the chicken all over with salt and pepper. Heat oil in a large frying pan on medium to high heat. Place the chicken in the pan and fry on both sides until it's browned and mostly cooked through. You may need to do this in two batches. Place the chicken on a large plate and loosely cover it with foil.
- If there is a large amount of oil left in the pan after removing the chicken, get rid of some of it with paper towels (a little amount of oil is ok). On medium heat, melt the butter into the same pan. Add in garlic, onions and stir-fry for a minute. Then add in the tomatoes, oregano, chicken powder, salt and stir-fry for 2 minutes. Pour in the wine and cook for a minute or until the alcohol smell disappears.
- Add the cream into the pan, and when it forms little bubbles, add in spinach and parmesan. Stir until the cheese has completely melted. Reduce the heat to low and place the chicken back into the pan and cover it with the sauce. If the tomatoes have not shrivelled, help them by gently squishing them with a wooden spoon. Gently cook uncovered for 10 minutes. Have a taste of the sauce and add more salt and pepper if needed. Optional - Garnish with parsley before serving.
Notes
(NOTE 1) Chicken fillets - I used boneless and skinless chicken thigh fillets. Breast fillets would also work in this recipe, but the chicken will be slightly drier. Bone-in thigh cutlets are best because you'll have juicy chicken, but they take longer to cook.
(NOTE 2) Tomatoes - I used grape tomatoes, but any small tomatoes would work, such as Cherry tomatoes. Cut them in half if they are on the larger side. If preferred, add half cup of chopped sun-dried tomatoes in place of the fresh tomatoes.
(NOTE 3) Dry white wine is lower in sugar levels than other varieties of white wine. Sauvignon Blanc, Chardonnay and Pinot Grigio are popular dry white wine varieties.
(NOTE 4) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. To maintain a smooth, rich consistency, I don’t recommend using low-fat cream as it will thin out the sauce.
Leftovers - Allow the Tuscan Chicken to cool completely at room temperature. Transfer the dish into an airtight container and refrigerate. It'll be good for up to 3 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 543kcalCarbohydrates: 6gProtein: 24gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 189mgSodium: 482mgPotassium: 528mgFiber: 1gSugar: 2gVitamin A: 3190IUVitamin C: 14mgCalcium: 173mgIron: 2mg