This easy and creamy Tuscan Chicken recipe from Jamie Oliver is perfect for a quick, comforting meal. With tender chicken breasts simmered in a rich sauce of sun-dried tomatoes, spinach, and parmesan, it’s a simple yet flavorful dish. You can easily adapt it with ingredients you have on hand for a versatile weeknight dinner.
Ingredients Needed
- 4 (170g) boneless skinless chicken breasts
- 1 teaspoon (5g) Italian seasoning (or a mix of oregano, thyme, basil, and rosemary)
- 1 teaspoon (6g) kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons (45ml) extra virgin olive oil
- 4 garlic cloves, minced
- ¼ cup (40g) finely chopped yellow onion
- ½ cup (80g) sun-dried tomatoes, thinly sliced
- 2 cups (60g) baby spinach
- 1 ½ cups (360ml) heavy cream
- ¼ cup (25g) freshly grated parmesan
How To Make Tuscan Chicken
- Prep the chicken: Season both sides of each chicken breast with Italian seasoning, salt, and pepper.
- Sear the chicken: Heat 2 tablespoons (30ml) of olive oil in a large skillet over medium heat. Add the chicken and sear for 3–4 minutes on each side until golden. Remove the chicken from the pan and set aside.
- Cook the onions: In the same skillet, add another tablespoon (15ml) of olive oil and sauté the chopped onion for 2–3 minutes, until softened.
- Add the sun-dried tomatoes and garlic: Stir in the sun-dried tomatoes and garlic, and sauté for 1 minute until fragrant.
- Wilt the spinach: Add the spinach and sauté for another minute until it begins to wilt.
- Make the creamy sauce: Pour in the heavy cream and stir in the parmesan. Bring the mixture to a simmer.
- Simmer the chicken: Return the chicken to the skillet and cook for 5 minutes, or until heated through.
- Serve: Serve the Tuscan chicken with pasta, rice, or a fresh green salad for a complete meal!
Recipe Tips
- Sear the chicken well: Make sure to sear the chicken on medium-high heat until golden brown on both sides. This will help lock in the juices, making the chicken tender and flavorful.
- Use full-fat cream: For the creamiest, richest sauce, use full-fat heavy cream. If you want a lighter version, you can substitute it with half-and-half or a dairy-free cream alternative.
- Don’t overcook the spinach: Add the spinach just before the sauce simmers. Cook it for a minute or two to wilt it slightly, but avoid overcooking to keep it fresh and vibrant.
- Let the chicken rest: After returning the chicken to the skillet, let it simmer for a few minutes to fully absorb the sauce. This ensures the chicken is juicy and evenly flavored.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Tuscan Chicken cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, transfer the chicken and sauce to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight before reheating.
- Reheat: Heat a skillet over medium heat and add a splash of water or broth. Cover and simmer for 5-7 minutes, stirring occasionally, until the chicken is heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 477
- Total Fat: 35g
- Saturated Fat: 21g
- Cholesterol: 163mg
- Sodium: 594mg
- Potassium: 1017mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 32g
Try More Jamie Oliver Recipes:
- Jamie Oliver Slow Cooker Butter Chicken
- Jamie Oliver One Pot Chicken And Rice
- Jamie Oliver Chicken Kiev
- Jamie Oliver Warm Chicken Salad
Jamie Oliver Tuscan Chicken
Description
This easy and creamy Tuscan Chicken recipe from Jamie Oliver is perfect for a quick, comforting meal. With tender chicken breasts simmered in a rich sauce of sun-dried tomatoes, spinach, and parmesan, it’s a simple yet flavorful dish. You can easily adapt it with ingredients you have on hand for a versatile weeknight dinner.
Ingredients
Instructions
- Prep the chicken: Season both sides of each chicken breast with Italian seasoning, salt, and pepper.
- Sear the chicken: Heat 2 tablespoons (30ml) of olive oil in a large skillet over medium heat. Add the chicken and sear for 3–4 minutes on each side until golden. Remove the chicken from the pan and set aside.
- Cook the onions: In the same skillet, add another tablespoon (15ml) of olive oil and sauté the chopped onion for 2–3 minutes, until softened.
- Add the sun-dried tomatoes and garlic: Stir in the sun-dried tomatoes and garlic, and sauté for 1 minute until fragrant.
- Wilt the spinach: Add the spinach and sauté for another minute until it begins to wilt.
- Make the creamy sauce: Pour in the heavy cream and stir in the parmesan. Bring the mixture to a simmer.
- Simmer the chicken: Return the chicken to the skillet and cook for 5 minutes, or until heated through.
- Serve: Serve the Tuscan chicken with pasta, rice, or a fresh green salad for a complete meal!
Notes
- Sear the chicken well: Make sure to sear the chicken on medium-high heat until golden brown on both sides. This will help lock in the juices, making the chicken tender and flavorful.
- Use full-fat cream: For the creamiest, richest sauce, use full-fat heavy cream. If you want a lighter version, you can substitute it with half-and-half or a dairy-free cream alternative.
- Don’t overcook the spinach: Add the spinach just before the sauce simmers. Cook it for a minute or two to wilt it slightly, but avoid overcooking to keep it fresh and vibrant.
- Let the chicken rest: After returning the chicken to the skillet, let it simmer for a few minutes to fully absorb the sauce. This ensures the chicken is juicy and evenly flavored.
Jamie Oliver Tuscan Chicken