Easy 30 Minute Creamy Tuscan Chicken Recipes

CREAMY TUSCAN CHICKEN

Creamy Tuscan Chicken image

Brightened up that chicken dinner with this Creamy Tuscan Chicken recipe.

Categories dinner poultry creamy chicken tuscan chicken best chicken breast recipe best chicken recipe best chicken dinner Italian chicken easy chicken recipe

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

Steps:

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
Serve with lemon wedges.

Nutrition Facts : Calories 380 calories

EASY 30 MINUTE CREAMY TUSCAN CHICKEN

Easy 30 Minute Creamy Tuscan Chicken image

Easy Creamy Tuscan Chicken - pan seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes.

Provided by Krista

Categories Chicken

Time 30m

Number Of Ingredients 13

Ingredients

1 lb. boneless skinless chicken breast, thinly sliced
salt & pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter ( or ghee for dairy free)
4 garlic cloves, minced
1/2 cup diced sweet onion
1/3 cup dry white wine
1/8 teaspoon red pepper flakes
2 cups cherry tomatoes
2 cups baby spinach
1 cup full fat coconut milk
1 tablespoon lemon juice
1/4 cup fresh basil, chiffon

Steps:

Season both sides of chicken with salt and pepper.
Heat a large skillet to medium high heat.
Add avocado oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side.
Remove from pan and set aside.
Then immediately add butter (or ghee) to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
Add in onions and saute until translucent, about 2 minutes.
Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
Next add in spinach and saute until wilted down, about 2 minutes.
Pour in the coconut milk. Stir and simmer for 3-4 minutes.
Then add lemon juice and fresh basil. Stir to combine.
Place the chicken back in the pan and serve!

Nutrition Facts : ServingSize 1 chicken breast + sauce, Calories 306 calories, Sugar 4 g, Sodium 203 mg, Fat 23 g, SaturatedFat 15 g, Carbohydrate 10 g, Fiber 1 g, Protein 19 g, Cholesterol 56 mg

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