Tuscan Chicken Recipe

Prep and Pound

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 1/2-inch to ensure even cooking.

Season both sides of each chicken breast evenly with salt, black pepper, dried oregano and garlic powder.

Lightly dredge each breast in the optional flour, shaking off excess. This helps create a golden crust and slightly thickens the sauce later.

Sear Chicken

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the fat is shimmering, add chicken breasts (work in batches if needed). Cook 4-5 minutes per side until golden brown and an instant-read thermometer reads 160°F (71°C). Transfer chicken to a plate and tent with foil. Do not fully cook to 165°F because it will finish cooking in the sauce.

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add the chopped shallot and sauté 1-2 minutes until softened and translucent.

Add minced garlic and cook 30-45 seconds until fragrant, stirring so the garlic doesn’t burn.

Stir in sun-dried tomatoes and cook 1 minute to release their flavor. Pour in the white wine (or 1/2 cup chicken stock) to deglaze the pan, scraping up browned bits from the bottom. Let the liquid reduce by about half, ~2–3 minutes.

Add 1 cup chicken broth and bring to a simmer.

Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer so it doesn’t boil vigorously.

Add the baby spinach to the sauce in batches, stirring until wilted and incorporated into the cream sauce — about 1-2 minutes.

Stir in the grated Parmesan, lemon zest, and lemon juice. Taste and adjust seasoning with additional salt, pepper or up to 1/4 tsp red pepper flakes for heat. If the sauce is too thin, simmer 2–3 more minutes to thicken slightly; if too thick, stir in up to 2 tablespoons of water or broth.

Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer gently for 4–6 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the flavors meld.

Turn off heat and stir in fresh basil. Allow chicken to rest in the sauce 2 minutes before serving so juices redistribute.