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tuscan chicken recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal-friendly
Description
This creamy Tuscan chicken recipe features seared chicken in a vibrant, glossy sauce made with roasted red peppers, sun-dried tomatoes, spinach, and Parmesan cheese.
Ingredients
- 700 g (1.5 lbs) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 120 g (4 oz) sun-dried tomatoes in oil, drained and chopped
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp sea salt, or to taste
- 0.25 tsp black pepper, or to taste
- 1 cup vegetable broth (or chicken broth)
- 1 cup heavy cream
- 200 g (7 oz) jarred roasted red peppers, drained and pureed
- 0.5 cup finely grated Parmesan cheese
- 150 g (5 oz) fresh spinach
- 0.25 cup fresh parsley, chopped
Instructions
- Sear the Chicken to Golden Perfection: Pat the chicken dry and season generously with sea salt, black pepper, and 1 teaspoon of the smoked paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat, then sear the chicken for 4-5 minutes per side until golden brown. Ensure the chicken reaches an internal temperature of 74°C (165°F), then remove it from the skillet and set aside on a plate, tenting with foil.
- Build the Creamy Roasted Red Pepper Base: Reduce the heat to medium and add the diced onion to the skillet, cooking for 3-4 minutes until softened and translucent. Stir in the minced garlic, chopped sun-dried tomatoes, remaining 1 teaspoon of smoked paprika, and dried oregano; cook for 1 minute until fragrant. Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet.
- Simmer and Thicken the Tuscan Sauce: Bring the broth mixture to a simmer, then stir in the heavy cream and the pureed roasted red peppers. Return the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens to a glossy consistency.
- Finish with Spinach and Parmesan: Stir in the fresh spinach, cooking until just wilted (about 1-2 minutes). Remove the skillet from the heat and immediately stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
- Combine and Serve: Return the seared chicken pieces to the skillet, nestling them into the rich sauce and spooning the sauce generously over the chicken to coat. Simmer gently for 2-3 minutes to allow the chicken to warm through. Garnish with freshly chopped parsley and a light dusting of smoked paprika over the chicken and sauce.
Notes
Pat chicken completely dry before searing to ensure a golden-brown crust. Use microbial rennet in Parmesan cheese for a halal-friendly version. To prevent the cheese from clumping, remove the skillet from the heat before stirring in the Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg