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Toskanische Hähnchen Pfanne mit Spinat und Getrocknete Tomaten
Elle

Creamy Tuscan Chicken with Spinach

5 from 1 vote
Creamy Tuscan Chicken featuring tender chicken in crème fraîche sauce with sun-dried tomatoes, onions, garlic, spinach, and Parmesan, served over tagliatelle or alone.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian
Calories: 456

Ingredients
  

  • 4 organic chicken breast halves, (700-800 g)
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon dried oregano
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 sun-dried tomato halves packed in oil, chopped (50-60 g)
  • 1/3 cup dry white wine (80 ml)
  • 1/2 cup chicken broth (125 ml)
  • 1 x 150 g container crème fraîche
  • 3-4 handfuls baby spinach leaves
  • 35 g freshly grated Parmesan cheese
  • handful of chopped fresh flat-leaf parsley, to garnish
To serve (optional):
  • Tagliatelle or egg ribbon noodles

Instructions
 

Cook the chicken:
  1. Rinse the chicken breasts and pat dry with paper towels. Season all over with salt, pepper and oregano.
  2. 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:
  1. 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).
  2. Reduce heat to medium and stir in the chicken broth and crème fraîche. Stir in the, parmesan and spinach leaves (see notes).
  3. 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.
  4. 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.
  5. Enjoy!

Nutrition

Calories: 456kcal

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.
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