Tuscan Chicken
This creamy, full-bodied Tuscan sauce is an easy and hearty meal. I love the textures and the wholesome creamy tomato-y feel I get with this. Eat with a crusty piece of BREAD or over RICE, this will be a new family favorite!
One-Dish Meal
Yes, that’s right friends! One-dish meals are too “legit-to-quit”! All you will need is the cast-iron pan, a plate to rest the chicken, a pair of tongs, and a whisk.
How to make it: step-by-step
Tuscan Chicken is a lot like “marry-me chicken”, if you have ever made that. Here are some of my favorite brands I use for this: jarred sun-dried tomatoes, fresh chicken breast, organic tomato paste, and organic broth.
cook the chicken
- Warm up the cast iron pan on medium heat.
- Pour some of the oil from the sundried tomato jar and let it warm up. Salt and pepper the pan.
- Cook the chicken on medium heat, each side until charred at the tips. HINT: I watch the outside lip of the chicken get white until it’s about 1/4th way through the meat, then flip it to the other side, and do the same to that side. Then with my tongs, I bend the meat about 90 degrees and see if the center is cooked. It should look cracked and juicy.
- Place on the plate with the meat (warm side up) and put any juices on top of them.
deglaze the pan
- Slightly deglaze (meaning wet the pan causing all things to come off the bottom of the pan) with 1/2 cup of chicken broth.
- Add mushrooms and sauté until tender. (you can add onions here if you want) Add the minced garlic.
- Fragrance the herbs (paprika, oregano, garlic)
- Add the tomato paste and the sundried tomatoes.
- Add the chopped spinach. Sauté until tender.
Finishing touches.
- At this point, the hard work is done. Deglaze the pan with the remaining chicken stock.
- Whip in the Parmesan Cheese and Cream.
- Stir until all combined and almost boiling.
- Add chicken back into the pan.
- Dig in!!
Voila!
Dinner, in ONE POT, in 20 minutos. Hey! you can use your left over rice to put to the side, noodles- oodles and oodles of noodles. You name it, have fun with it and use what you have!
Can you freeze it?
I’m a huge advocate for freezing and meal prepping. The short answer is YES!
The long answer is:
- make sure it is fully room temperature
- don’t freeze anything another fork has touched (it is contaminated at that point)
- after you cook it and let it rest; divide it off
I hope yall enjoy this as much as we do! This is a meal you can enjoy time after time!!
~~Farmer Franny
If you liked this, you should check out The Real Spaghetti Pie, or a KETO Spaghetti Squash deelight?!!
Tuscan Chicken
6
servings20
minutes10
minutes300
kcalIngredients
1/2 jar of sundried tomatoes in oil
4 chicken breasts
16 oz. Bella mushrooms, sliced
2 garlic cloves, minced
2 tsp. oregano
2 tsp. paprika
13 oz. chicken stock
2 tbl. tomato paste
2 tsp. cream
1 cup parmesan cheese
3 c. fresh baby spinach
Directions
- With a large cast iron pan, heat on medium with 2 tbsp. of the oil from the sundried tomato jar. Once warm, put the chicken breasts in the pan and cook one side until you see white on 1/4th of the pan side. Salt and pepper each side. Flip, then cook the other side until done. NOTE: I like to bend the chicken with tongs to check the inside of the chicken (it should be slightly white with a juicy interior). Once done, then put them warm side -up on a plate.
- Add mushrooms and sundried tomatoes to the pan, and cook until wilted. Bloom (meaning heat them until you can smell them) the spices as the mushrooms cook, by adding oregano, paprika, and garlic to the pan.
- Deglaze (meaning wet the pan to get all thing stuck to the bottom of) the pan with chicken stock. Add tomato paste and stir until incorporated. Bring to a slight boil.
- Decrease the heat to low, add cream, parmesan cheese, and spinach.