Creamy Tuscan Chicken featuring tender chicken in crème fraîche sauce with sun-dried tomatoes, onions, garlic, spinach, and Parmesan, served over tagliatelle or alone.
Course
Main Dish
Category
Italian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories456kcal
AutorElle
Ingredients
4organic chicken breast halves, (700-800 g)
Sea salt and freshly ground black pepper,to taste
1tablespoondried oregano
3tablespoonsolive oil,divided
1small yellow onion,finely diced
2clovesgarlic,minced
8sun-dried tomato halves packed in oil,chopped (50-60 g)
1/3cupdry white wine(80 ml)
1/2cupchicken broth(125 ml)
1x 150 g container crème fraîche
3-4handfuls baby spinach leaves
35gfreshly grated Parmesan cheese
handful of chopped fresh flat-leaf parsley,to garnish
To serve (optional):
Tagliatelle or egg ribbon noodles
Method
Cook the chicken:
Rinse the chicken breasts and pat dry with paper towels. Season all over with salt, pepper and oregano.
Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat until simmering. Add the chicken and sear until golden brown, 3 to 5 minutes per side (depending on thickness). Transfer the chicken to a plate and set aside while you make the sauce.
Make the sauce:
Using the same skillet, reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the onion and sauté until softened and translucent (8-10 minutes); add the garlic and cook until fragrant (1 minute), then add the sun dried tomatoes and cook for stirring often for another minute. Increase the heat to medium-high, pour in the white wine, and cook until to reduced (2-3 minutes).
Reduce heat to medium and stir in the chicken broth and crème fraîche. Stir in the, parmesan and spinach leaves (see notes).
Return the chicken and any juices on the plate to the skillet. Cover the pan with lid and simmer until the chicken is warmed through and the sauce is slightly reduced and thickened, 3 to 4 minutes.
Remove the lid, and add more broth to thin the sauce, if desired. Remove from the heat and garnish with parsley. Serve over a bowl of cooked band noodles, if desired.
Enjoy!
Notes
For leaf spinach, add it before returning the cooked chicken to the skillet. For baby spinach, add it after the chicken and cook for about a minute until wilted. Choose the method based on your preference for spinach texture.