Creamy Tuscan Chicken with Sun-dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

Smother your chicken in a quick sauce of sun-dried tomatoes, garlic, and a very soft Italian cheese with a fresh, milky, almost sweet flavor like Mascarpone. It adds a silky texture that adds an amazing creaminess to the sauce. 

On a nice fall day there is nothing better than a low crab healthy tuscan chicken. You can make it in one pan so it’s easy to clean. And it’s just tasty. If you don’t mind a little extra carbs you can add it onto rice. Or you can just have chicken with spinach and sun-dried tomatoes and a nice creamy sauce. 

How to Make Tuscan Chicken:

Step one Preparing the ingredients: 

Preheat your broiler and make sure the rack is 6 inches away form the heat source. Add 1 tablespoon butter in a small bowl and set aside at room temperature to soften for later use. Finely chop 1 teaspoon garlic its about  2 pieces off a clove. Take your onion and cut into 1-inch pieces. Pat sun-dried tomatoes dry, and then coarsely chop.

Time to take care of the chicken 

Pat your chicken dry, then pound to ½-inch thickness, if it is necessary. Take a small bowl, and combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a large pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it stick to the chicken.

Cooking your chicken:

In a medium skillet heat 1 tablespoon oil over medium–high. Add chicken and cook until lightly browned and cooked through, It should be about 3 to 4 minutes per side. Transfer to a plate.

Time to make the sauce: 

Heat 1 tablespoon oil in the same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add your sun-dried tomatoes and ¾ teaspoon of the garlic. Cook, stirring, until fragrant, should take about 30 seconds. Stir in chicken broth concentrate and ⅔ cup water and bring to a simmer. Take a wooden spoon and, scrap up browned bits to add to the sauce. Cook until reduced by ⅓, about 3 minutes. Lastly  stir in mascarpone to give it that creamy feel.

Add a little color in the form of spinach: 

Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.

Adding a little carb to the meal making the garlic bread & serve: 

Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes.

Storing Creamy Tuscan Chicken:

Leftovers with this dish is going to be unlikely.  But if you have some, this is how you should save it.  First let it cool completely, then, within the first 2 hours of cooking. Make sure you can store it in an airtight container. If you leave it in the refrigerator it’s good for 3 to 4 days If you freeze it it can last for up to 6 months.

Creamy Tuscan Chicken with Sun dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

  • olive oil
  • kosher salt & ground pepper
  • butter
  • all-purpose flour
  • 1 ciabatta roll
  • 5 oz baby spinach
  • 3 oz mascarpone cheese
  • 1 pkt chicken broth concentrate
  • Italian seasoning (use 1 tsp 12 oz pkg boneless, skinless chicken breasts)
  • 2 oz sun-dried tomatoes
  • 1 medium onion
  • garlic
  1. Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Place 1 tablespoon butter in a small bowl and set aside at room temperature to soften until step 6. Finely chop 1 teaspoon garlic. Cut onion into 1-inch pieces. Pat sun-dried tomatoes dry, then coarsely chop.
  2. Season chicken: Pat chicken dry, then pound to ½-inch thickness, if necessary. In a small bowl, combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
  3. Cook chicken: Heat 1 tablespoon oil in medium skillet over medium–high. Add chicken and cook until lightly browned and cooked through, 3–4 minutes per side. Transfer to a plate.
  4. Build sauce: Heat 1 tablespoon oil in same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
  5. Add spinach: Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
  6. Make garlic bread & serve: Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve creamy Tuscan chicken with garlic bread alongside.

NUTRITION PER SERVING
Calories 880kcal, Fat 57.0g, Proteins 52.0g, Carbs 51.0g
ALLERGENS
Wheat, Soy and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.


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