Tuscan Creamy Chicken
This Creamy Tuscan Chicken is one for the recipe binder! It looks and tastes gourmet but is quick, easy, pantry friendly and all made in one skillet. This Creamy Tuscan Garlic Chicken is made with lightly dredged chicken cutlets cooked until golden then nestled in a comforting, aromatic, Parmesan cream sauce spiked with sun-dried tomatoes and creamy baby potatoes. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream (or evaporated milk) so you can give into your desires to lick you plate. Serve this Creamy Tuscan Chicken recipe with a big green apple salad and breadsticks and everyone will be singing your praises.
Servings 4 servings
Ingredients
Chicken
- 2 large chicken breasts
- 3 tablespoons flour
- 1 tsp EACH salt, garlic powder, onion powder
- 1/2 tsp EACH paprika pepper
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
Sauce & Potatoes
- 1 pound Dutch baby potatoes halved (quartered if large)
- 1 tablespoon unsalted butter
- 1 tablespoon oil from sun-dried tomatoes
- 1/2 cup sun-dried tomatoes rinsed, drained, chopped
- 1 shallot minced
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream or evaporated milk + 1 tsp cornstarch
- 1 tsp EACH dried parsley, dried basil (or 1 TBS EACH FRESH)
- 1/2 teaspoon dried oregano
- 1/4 cup finely grated fresh Parmesan cheese
- salt and pepper
Instructions
- Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
- Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
- Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
- Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
- Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!
Tips and Tricks:
- Chicken: I prefer the taste of chicken breasts in this recipe, but you are welcome to use chicken thighs if you prefer.
- Heavy cream substitute: You can swap the heavy cream for evaporated milk mixed with 1 teaspoon cornstarch. Just remember that fat equals flavor so the cream sauce won’t taste quite as decadent.
- Use FINLEY grated Parmesan. When shredding the Parmesan, make sure you are using the smallest, prickly holes of the grater so it becomes powder.
- Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees.
HOW TO STORE AND REHEAT
- Storage: creamy Tuscan Chicken should be stored in an airtight container in the fridge for three to five days.
- Microwave: chop up chicken so it reheats more evenly then transfer a small portion to a microwave safe dish. Heat for one minute, stir, then continue to heat at 30 second intervals.
- Stove: chop up chicken then transfer to a skillet. Heat over medium heat stirring often.