Tuscan Chicken

Rich, creamy, and flavorful, this Tuscan chicken recipe is made with healthy ingredients and comes together quickly for a meal you'll love.

5 from 1 vote

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Course: Clean Eating Dinner Recipes, Clean Eating Lunch Recipes

Cuisine: Italian

Diet: Gluten Free

Prep Time: 5

Cook Time: 40

Servings: people

Calories: 729kcal

Author: Violet Parcha

Equipment

Ingredients

4 chicken breasts fresh or thawed
4 roma tomatoes thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
1/2 onion finely chopped
1/3 cup parmesan cheese freshly grated
1/4 cup butter divided
4 garlic cloves minced
1 tablespoon fresh basil finely chopped
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 lemon wedges for serving

Instructions

Heat a skillet on medium heat and melt 1 tablespoon of butter in it.
Season the chicken breasts with oregano, salt, and pepper.
4 chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oregano
When the skillet is hot, place the seasoned chicken breasts in it and cook for 5-7 minutes on each side until they're cooked through. Remove from the pan.
Turn the temperature down to medium-low and add the rest of the butter to the skillet. Use a spatula to loosen any bits of stuck on chicken.
Add the chopped onion and cook for a few minutes until it becomes translucent.
1/2 onion
Add the minced garlic and cook for an additional 30 seconds.
4 garlic cloves
Place the tomato slices in the skillet and cook until the skins begin peeling off, about 5-8 minutes.
4 roma tomatoes
Add the baby spinach and cook it until it wilts, about 2 minutes.
3 cups baby spinach
Whisk in the heavy cream and cheese.
1 1/2 cups heavy cream, 1/3 cup parmesan cheese
Bring the sauce to a slow simmer, and let it cook for about 5 minutes until it's slightly reduced. Make sure to whisk frequently to prevent burning.
Add the chopped basil and chicken to the skillet, and let the sauce continue to simmer until the chicken is heated through.
1 tablespoon fresh basil
Serve immediately with fresh lemon wedges as garnish.
4 lemon wedges

Notes

Tuscan chicken can be served over rice, pasta, cauliflower rice, or even potatoes. My personal favorite way to eat it is with a loaf of crusty sourdough bread.

Substitutions

If you're dairy free, you can substitute olive oil or coconut oil for the butter and full-fat canned coconut milk for the heavy cream.
You can substitute 1 1/2 cups of halved cherry tomatoes for the Roma tomatoes.

Nutrition