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Chicken Toscana
This Creamy Tuscan Chicken is one for the recipe binder! It looks and tastes gourmet but is quick, easy, pantry friendly and all made in one skillet. This Creamy Tuscan Garlic Chicken is made with lightly dredged chicken cutlets cooked until golden then nestled in a comforting, aromatic, Parmesan cream sauce spiked with sun-dried tomatoes and creamy baby potatoes. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream (or evaporated milk) so you can give into your desires to lick you plate. Serve this Creamy Tuscan Chicken recipe with a big green apple salad and breadsticks and everyone will be singing your praises.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- microwave
- whisk
- skillet
- pan
📝 Preparation Steps
1
Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for ⏱️ 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
2
Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
large chicken breasts2
3
Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
flour3 tablespoons
4
Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
5
Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about ⏱️ 2 minutes. Add garlic and red pepper flakes and sauté ⏱️ 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
oil from sun-dried tomatoes1 tablespoonheavy cream (or evaporated milk + 1 tsp cornstarch)1 cupcornstarch1 tablespoon
6
Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
7
Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, ⏱️ 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
salt and pepper
8
Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.
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