Easy 30 Minute Creamy Tuscan Chicken
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Want a quick and tasty dinner? Try this Easy 30 Minute Creamy Tuscan Chicken recipe. It’s perfect for busy weeknights when you’re short on time but still want something delicious. You can have this mouthwatering meal on the table in just 30 minutes.
The dish features juicy chicken breasts in a creamy garlic sauce with spinach and tomatoes. It’s packed with flavor and looks impressive, but it’s actually super easy to make. You’ll love how the cherry tomatoes burst in the pan, adding a pop of color and taste to the creamy sauce.
Exact Ingredients List
Here’s what you’ll need to make this delicious Creamy Tuscan Chicken:
- 4 chicken breasts (4 oz each)
- Salt and pepper
- 1 tbsp avocado oil
- 2 tbsp unsalted butter or ghee
- 4 garlic cloves, minced
- 1/2 cup diced sweet onion
- 1/3 cup dry white wine
- 1/8 tsp red pepper flakes
You’ll also need these fresh ingredients:
- 2 cups cherry tomatoes
- 2 cups baby spinach
- 1/4 cup fresh basil, chiffonade
For the creamy sauce:
- 1 cup full-fat coconut milk
- 1 tbsp lemon juice
Make sure you have all these items before starting. It’s always better to be prepared!
This recipe serves 4-5 people and takes about 30 minutes to make. You’ll love how easy and tasty it is!
Instructions
You’ll love how easy this Creamy Tuscan Chicken is to make! Start by seasoning your chicken with salt and pepper.
Heat up a large skillet and add some oil. Sear the chicken for about 5 minutes on each side, then set it aside.
Melt butter in the pan and sauté garlic for 30 seconds. Add onions and cook until they’re clear.
Pour in white wine to deglaze the pan. Scrape up any browned bits – they add great flavor!
Toss in cherry tomatoes and cook until they start to burst. Press them gently with a spoon to help this along.
Add spinach and let it wilt down. Pour in coconut milk and simmer for a few minutes.
Finish with a splash of lemon juice and fresh basil. Return the chicken to the pan and you’re done!
Serve this delicious meal right away. The creamy sauce and tender chicken make for a perfect weeknight dinner.
Possible Substitutes List & Recipe Variations
You can easily change up this Tuscan chicken recipe to suit your tastes or what’s in your pantry. Try these swaps:
Protein options:
- Chicken thighs
- Shrimp
- Firm white fish
- Tofu (for a vegetarian version)
Veggie swaps:
- Kale instead of spinach
- Sun-dried tomatoes for cherry tomatoes
- Add mushrooms or bell peppers
Dairy-free? No problem!
Use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese.
Herbs and seasonings:
- Swap basil for oregano or thyme
- Add a pinch of smoked paprika for depth
- Try lemon zest for extra brightness
Make it spicier:
Increase red pepper flakes or add a dash of cayenne.
You can also adjust the sauce thickness. For a thinner sauce, use more broth or wine. For thicker, let it simmer longer or add a sprinkle of arrowroot powder.
Tips, Tricks & Storing
Cook the chicken evenly by pounding it to an even thickness before cooking. This helps it cook faster and more uniformly.
For extra flavor, marinate the chicken in Italian herbs and garlic for 30 minutes before cooking.
Don’t overcrowd the pan when searing the chicken. Cook in batches if needed to get a nice golden crust.
Use a meat thermometer to check doneness. Chicken is cooked when it reaches 165°F (74°C) internally.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead tip: Prep ingredients the night before. Chop onions, mince garlic, and measure out spices to save time.
Serve over pasta, rice, or zucchini noodles for a complete meal. Add a side salad for extra veggies.
For a dairy-free version, use coconut cream instead of heavy cream. It gives a similar richness to the sauce.
