This Recipe for Tuscan Chicken is full of such flavour, it’s going to have everyone begging for seconds! It’s creamy, filling and oh, so delicious on it’s own or served up with some tasty side dishes.
Love a one pan, easy to make and clean lunch or dinner? What if I told you that it’s also creamy AF, full of flavour and will make you feel like you’re in a restaurant somewhere in Tuscany, Italy?! Sun-dried tomatoes, artichoke hearts, olive, shallots, garlic and fresh spinach and basil come together in a creamy but lighter sauce made from coconut milk and chicken broth. Serve it up over pasta, rice, mashed potatoes or a salad for a complete and satisfying meal. Either way, the whole family is going to love this fresh and flavourful recipe for Tuscan Chicken!
Yeah, yeah. Y’all already know I’m a sucker for creamy dishes. And when there’s perfectly cooked chicken involved that can move alllll around the plate soaking up every last inch of that creamy sauce, I’m even more game. Take my Creamy Mushroom and Prosciutto Stuffed Chicken, for example. And heck, this easy recipe for Tuscan Chicken is no different. It’s fun to make, sure to impress and you’re basically gonna wanna swim in the sauce it’s SO good.
Is it just me or is EVERYONE I know and their mother on a Europe trip right about now? Whether they’re in France, Greece, Turkey, Spain or ITALY…it literally feels (for once) like I’m the only one not on vacation. I’m just, you know, over here drooling and dreaming. Drooling over all their glorious food shares. And dreaming about making every last one of them.
Pssssh. Who needs a Europe trip when you can have this creamy Tuscan Chicken right in the comfort of your own home? Flavoured with homemade sundried tomatoes, briny artichoke hearts, sliced olives of your choice, chopped shallots and garlic, fresh spinach and basil and perfectly seasoned chicken, who can really tell you you’re not in Tuscany?
WHAT YOU’LL NEED TO MAKE THIS POPULAR CREAMY ITALIAN CHICKEN DISH
The ingredients might sound a little on the exotic side (feel like you’re in Tuscany, yet?!) and might not be ones you always have stocked and on hand but believe you me, it’s totally worth getting your hands on them to make this dish. And if you just so happen to pick up a little extra, there are so many delicious ways to ensure nothing goes to waste!
- The Chicken: Boneless, skinless chicken breasts work best in this recipe. I like going for large ones that I can then pound out to my desired thickness with a meat mallet. Alternatively, you can slice large breasts lengthwise down the middle to create two fillets. Chicken thighs would also work well if that’s all you have on hand but the overall cooking time will have to be adjusted (they’ll take less time) so just keep an eye on them as they cook.
- Olives: Adds flavour (depending on which kind of olive you choose to use) and a briny saltiness to the dish. I used large green garlic stuffed olives (yes to more garlic!) but you could seriously use anything from Kalamata to Black.
- Sun Dried Tomatoes: Ok, so these are literally the best all on their own (my family has been making them for years! Get the recipe here). Buuut, add them to a savoury, creamy sauce with a whole whack of other incredible ingredients and Voilà! A dish you’ll salivate over for years! If you absolutely must, store bought sun dried tomatoes would work just fine. But trust me, you’re gonna wanna try my family recipe!
- Artichoke Hearts: Adds a light citrusy and herby flavour to the dish. I like using artichokes in brine or marinated artichokes and using both the chokes and the brine for maximum flavour.
- Shallots: Adds a light oniony flavour and taste to the dish.
- Garlic: Correct me if I’m wrong but making a so-called Italian dish without at least a little bit of garlic must be a crime.
- Spinach: For a Mediterranean vibe and a pop of colour. And no, I wouldn’t recommend using frozen spinach. Fresh works best in this recipe.
- Basil: My favourite herb, especially when we’re talking about Italian dishes. It adds a fresh, herby, almost minty sweetness to the dish. However, you may use chopped parsley instead if you prefer.
- Oil: Used to coat the pan to prevent sticking. For added flavour, try using the oil that the sun dried tomatoes are packed in instead of regular olive or avocado oil.
- Spices: We use a blend of Italian seasoning, garlic powder, red pepper flakes and salt and pepper to achieve that Italian feel we’re going for with this dish. Feel free to omit the pepper flakes completely if you’re not a fan of spice or add some more to give the dish some extra heat.
- Coconut Milk: Part one of the creamy broth and where the actual creaminess comes from. Full fat is best in this recipe.
- Chicken Broth: Part two of the creamy broth. It adds extra flavour, balances out the rest of the ingredients and helps bring the overall dish together. You can use vegetable or even mushroom broth instead, if you prefer.
HOW TO MAKE TUSCAN CHICKEN (KEY TIPS)
- Ensure the chicken breasts are similar sizes. Whether you keep them as is, slice them into 2 separate fillets or pound them out with a meat mallet to reach your desired thickness, using the same size pieces of chicken will ensure even cooking and that they finish cooking in the same amount of time.
- Generously season the chicken breasts all over with the spices. This means front, back, sides and in every nook, cranny and crevice. I like using my hands to make sure I’m getting allll the spots. Seasoning the chicken itself, as opposed to throwing the seasoning directly in the creamy sauce, ensures maximum flavour.
- Use a big enough skillet to cook this recipe for Tuscan Chicken. Honestly, the cast iron skillet I used ended up being too small (as you could probably tell in the video..haha). I couldn’t properly mix all the ingredients together once the chicken hit the pan. Learn from me, use a big enough skillet with tons of cookable surface. You don’t want to overcrowd the chicken and you definitely don’t want to have a hard time trying to maneuver all of the sauce ingredients around the pan like I did.
- Don’t add the spinach too soon. It only takes 2-3 minutes for it to wilt once it hits the creamy sauce. Adding it at the end helps it retain its vibrant colour and prevents it from turning to mush.
FREQUENTLY ASKED QUESTIONS
This recipe for Tuscan Chicken is definitely a healthy and lighter version when compared to the original. Traditionally, Tuscan Chicken is made with flour and heavy cream. Whereas here, we use coconut milk and chicken broth and no flour is needed.
This creamy chicken dish is great on it’s own but if you’re looking to make a complete meal out of it, you have plenty of options. Have it with some pasta or zucchini noodles, rice or cauliflower rice, some crusty Italian bread or homemade garlic bread to soak up all the sauce, over some mashed potatoes or with a side tossed salad. The options are endless!
If stored in an airtight container and kept in the fridge, Tuscan Chicken will last for up to 5 days. Simply reheat in a skillet, microwave or oven until warmed through when ready to eat again.
If you notice that there’s a little too much sauce for the chicken breasts to scoop up in all one sitting, don’t worry! This sauce is good on anything! Try it over fish or shrimp, with garlic bread or croutons, over mashed potatoes or a nicely cooked steak. Or, use it as a pasta sauce!
- 2 large Chicken Breasts*
- 2 cups Fresh Spinach
- 1 cup Artichoke Hearts
- 3 cloves Garlic, minced
- 2 Shallots, minced
- 1/3 cup Sun Dried Tomatoes, halved*
- 1/3 cup Olives of your choice like Kalamata, Green or Black, sliced
- 1/2 cup Chicken Broth
- 1 400ml can Full Fat Coconut Milk
- 1 tbsp Extra Virgin Olive Oil or the Oil from the Sun Dried Tomatoes
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1/4 tsp Red Pepper Flakes (optional), more for extra spicy
- 1/4 cup Fresh Basil or Parsley, chopped, for garnish
- Salt and Pepper, to taste
Start by getting your chicken down to proper size. Use a meat mallet (like I did) to pound the chicken breasts into even/desired thickness. Alternatively, slice them in half, lengthwise, to make 4 smaller fillets.
In a small bowl, add all the spices plus some salt and pepper, to taste, and mix until well combined. Generously season the chicken on all sides.
In a large non-stick skillet over medium heat, add the oil. Once hot, add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Don't worry if it's not cooked all the way through, it will finish cooking in the sauce.
Scatter the artichoke hearts, sun dried tomatoes, garlic and shallots in and around the chicken breasts. Allow to cook for a few minutes. Don't worry if all the ingredients aren't making contact with the skillet, they'll all cook off in the sauce.
Add the chicken broth and coconut milk to the skillet and shuffle around the ingredients to make sure most are in the sauce. Bring the mixture to a boil and then reduce the heat to low. Cook, uncovered, until the sauce is slightly reduced and the chicken cooks through (reaches an internal temperature of 165°, about 10 minutes.
Add the olives and spinach, cover, and cook until the spinach wilts, about 2 minutes.
Remove the skillet from the heat. Garnish with fresh chopped basil or parsley and more salt and pepper, if needed. Serve as is or over rice, pasta, mashed potatoes or with salad. Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 854Total Fat: 63gSaturated Fat: 40gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 103mgSodium: 749mgCarbohydrates: 34gFiber: 9gSugar: 8gProtein: 48g
Nutrition is only an estimate and calculated using Nutritionix.
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