Creamy Tuscan Chicken

This delicious chicken recipe is made in one pan, and is also very quick to make (which makes it the perfect meal for any weeknight). I absolutely love this sauce, I mean, it’s seriously addicting. The creaminess from the heavy cream and parmesan, met with a light tang from Dijon mustard and sun-dried tomatoes to help cut the richness, it’s perfect! You’re going to love it, I guarantee it. I like to serve this over orzo pasta so that I am able to get every last bite of the sauce. This would also pair nicely with roasted potatoes, rice or couscous. The best thing is you can easily multiply this recipe to make more sauce too! I have added some helpful notes at the end of the recipe, so make sure to check those out in advance.

Ingredients:

• 1 1/2 pounds chicken breast (about 2 to 3 breasts), sliced in half lengthwise
• Salt and pepper, to taste
• 1 1/4 tsp onion or shallot powder
• 1 1/4 tsp garlic powder
• 1 cup all-purpose flour
• 1/2 cup oil-packed sun-dried tomatoes, oil drained into a bowl, cut into smaller strips or left whole (your preference)
• 2 tbsp sun-dried tomato oil (the drained sun-dried tomato oil from above)
• 3 tbsp butter
• 3 large cloves garlic, minced
• 1 pint sliced shiitake mushrooms
• 1/4 cup chicken broth (preferably reduced sodium)
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1 heaping tbsp Dijon mustard
• 2 cups tightly packed spinach
• 1/2 cup grated parmesan cheese

Directions:

1. In a small bowl, combine the onion powder and garlic powder. Cut the chicken breasts in half lengthwise and pat dry. Season both sides of the chicken breasts with the mix of onion and garlic powder, along with salt and pepper to taste. Pour the flour into a rimmed plate, or small baking dish, and coat the chicken with flour, shaking off any excess.
2. Meanwhile, heat a large pan over medium-high heat and add the sun-dried tomato oil to the pan. Allow this to heat until the oil is shimmering. Add the chicken breasts to the pan. Avoid overcrowding, and work in batches if necessary. Cook the chicken for about 4 to 5 minutes on each side, until golden brown and an instant read thermometer reads 165 degrees Fahrenheit. Set the chicken aside. Do not wipe out the pan.
3. To the same pan, add 3 tbsp of butter (I know this seems like a lot of butter, but trust me, your mushrooms will want it!) and allow it to melt. Add the garlic to the pan, sautéing for about 30 seconds, or until fragrant. Add the mushrooms to the pan in an even layer, allowing them to cook undisturbed for about 3 to 5 minutes until they are beginning to turn golden brown on the underside. Add the sun-dried tomatoes and stir to incorporate and coat. Sauté for another 2 to 3 minutes.
4. Deglaze the pan with the white wine and chicken broth. Stir to incorporate, and scrape up any bits from the pan. Allow this to simmer over medium heat and reduce by about half before proceeding.
5. Stir in the cream and Dijon mustard. Add the spinach and allow it to cook until it is wilted and slightly cooked down.
6. Add the parmesan cheese and stir to incorporate. Allow to simmer for about a minute to allow for the cheese to fully melt. Taste the sauce and season with salt and pepper as desired.
7. Add chicken back to the pan and allow to simmer over low-medium heat for about 3 to 5 minutes, flipping the chicken once to coat with the sauce.
8. If serving with orzo, cook following the instructions on the box.
9. Serve and enjoy!

Notes:

• Cooking the chicken in batches? You will want to add 1 to 2 tbsp of sun-dried tomato oil to the pan again before cooking your next batch.
• Don’t have both chicken broth and white wine? You can do either 1/2 cup chicken broth or 1/2 cup white wine.
• Don’t have shiitake mushrooms? Baby bella/cremini or white button mushrooms are also suitable in their place. I just love the taste of shiitake mushrooms.
• Buying whole mushrooms instead of pre-sliced? That’s fine! Just be sure that you have a yield of about 2 to 2 1/2 cups once sliced.
• Not a fan of Dijon mustard? Start with only 1 tsp of mustard, and taste. If you want more of the tang from the Dijon, then add an additional heaping teaspoon.
• Planning to use this as a sauce? I suggest doubling the garlic, white wine, chicken broth, heavy cream, Dijon mustard and parmesan (to create extra sauce). The same directions can be followed as written.
• Serving with orzo? I like to use the rest of the chicken broth to cook the orzo, instead of water, to add some additional flavor and not let the broth go to waste.
• This is the Penzeys granulated air-dried shallot powder, and this is the Penzeys roasted garlic I used in the recipe. You don’t have to use these exact spices, but I am linking them if you are interested!
• This recipe was modified from its original publication on January 24, 2020, to update the ingredients list as needing.

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