A seriously tasty dinner recipe idea, one pan Tuscan Chicken!
When you need a bit of comfort food, and who doesn’t, this Tuscan chicken recipe is definitely one dinner idea to try. It’s easy to make, and for an added bonus, you only dirty up one pan to make it!
This chicken recipe is a regular favorite at our dinner table, which when you have picky eaters as I do, it’s more like finding that pot of gold at the end of a rainbow when those previously referred to picky eaters actually eat and then ask for seconds.
What else can I substitute for white wine in this recipe?
I do enjoy using white wine in this recipe for the sauce, but if you prefer you can substitute it for chicken or vegetable broth, or even water, just be mindful of seasoning to taste. Just remember that if you are using water, you will need to boost up the seasoning but still go easy on adding too much at a time. It’s easier to add a little seasoning at a time, than to take it away.
Can this Tuscan chicken recipe be made dairy-free?
This recipe is so flexible, that if you are dairy-free, simply leave the cream and Parmesan cheese out. Check the seasoning, and adjust if needed with the salt and pepper, oregano, and garlic powder a little at a time.
What is a good spinach substitute?
Not a fan of spinach or simply don’t have any on hand? You can use other greens such as kale, collard greens, or try using zucchini ribbons or rounds in this Tuscan chicken recipe or others that call for spinach.
Other tasty dinner recipes to try:
How to make Tuscan Chicken
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons dried oregano
- 2 - teaspoons dried garlic
- 10 – 12 ounces cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1/2 cup white wine, or chicken broth or water
- 1/2 cup heavy cream
- 1/4 cups grated Parmesan
- In a large skillet over medium heat, heat olive oil, and butter until butter has melted.
- Season the chicken with salt, pepper, dried oregano, and garlic powder, then carefully add chicken and cook for about 8 minutes per side. Depending on how thick the chicken is, you may need to add a couple of minutes more per side or until no longer pink and juices run clear when cut.
- Add tomatoes, cooking until tomatoes are beginning to burst. Then add spinach, tucking it all around and cook until spinach is beginning to wilt.
- Pour in the white wine, stirring it through, then add in heavy cream and parmesan and turn heat down to low, allowing it to simmer for about 10 – 15 minutes.
- Check seasoning and adjust if needed.
When using Parmesan, I tend to go easy on the salt since the Parmesan is salty. I find It’s always easier to allow individuals to season to their personal tastes.
You can substitute milk in place of cream.
If you are dairy-free, you can completely leave both the cream and parmesan cheese out of the recipe.
Kale can be substituted for the spinach.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 109mgSodium: 231mgCarbohydrates: 25gFiber: 7gSugar: 16gProtein: 32g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.