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cast iron skillet with 2 chicken breasts in a creamy sauce with fresh herbs and olives, 2 slices of bread in the background, forks/plates on the bottom

RECIPE FOR TUSCAN CHICKEN

This recipe for Tuscan Chicken is creamy, flavourful and incredibly delicious!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Servings

Ingredients

  • 2 large Chicken Breasts*
  • 2 cups Fresh Spinach
  • 1 cup Artichoke Hearts
  • 3 Cloves Garlic minced
  • 2 Shallots minced
  • ⅓ cup Sun-Dried Tomatoes halved*
  • ⅓ cup Olives of Your Choice (like Kalamata, Green, or Black) sliced
  • ½ cup Chicken Broth
  • 1 400 ml. can Full Fat Coconut Milk
  • 1 tbsp Extra Virgin Olive Oil (or the Oil from the Sun-Dried Tomato Jar)
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • ¼ tsp Red Pepper Flakes optional, more for extra spicy
  • ¼ cup Fresh Basil or Parsley chopped, for garnish
  • Salt and Pepper to taste

Instructions

  • 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.
    hand holding a meat mallet over 2 chicken breasts in parchment paper
  • In a small bowl, add all the spices plus some salt and pepper, to taste. Mix until well combined.
    hand holding a ramekin of spices over 2 chicken breasts on parchment paper
  • Generously season the chicken on all sides.
    2 raw seasoned chicken breasts on parchment paper
  • In a large non-stick skillet over medium heat, add the oil. Once hot, add the chicken breasts.
    cast iron skillet with 2 seasoned chicken breasts
  • 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.
    cast iron skillet with two seasoned and cooked chicken breasts
  • 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.
    cast iron skillet with 2 chicken breasts covered in diced shallots, garlic, sun-dried tomatoes and artichoke hearts
  • 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°F, about 10 minutes.
    cast iron skillet with 2 chicken breasts in a creamy sauce with sun-dried tomatoes and artichoke hearts
  • Add the olives and spinach, cover, and cook until the spinach wilts, about 2 minutes.
    cast iron skillet with a creamy sauce, fresh spinach and olives
  • 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!
    bowl with mashed potatoes and creamy tuscan chicken with fresh herbs, sun-dried tomatoes and artichoke hearts

Notes

You can either pound the chicken breasts to the desired thickness using a meat mallet. Or, you could cut the chicken breasts lengthwise into 2 separate pieces (for a total of 4 small fillets).

Nutrition

Serving: 1Serving | Calories: 506kcal | Carbohydrates: 30g | Protein: 55g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1860mg | Potassium: 1799mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3382IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 4mg
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