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!
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 the pan with 1/2 cup of chicken broth.
- Add mushrooms and saute 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. Sautee until tender.
- 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!!
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!!
Tuscan ChickenCourse: Uncategorized
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
- 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 the spices as the mushrooms cook, by adding oregano, paprika, and garlic to the pan.
- Deglaze 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.