Come along with us to a place where emerald hills ripple far off into the horizon, crowned by golden villas and the afternoon sun! Of course, plane tickets are a bit pricey right now, but you don’t need to go anywhere to be whisked off your feet. All you need is a helping of Creamy Tuscan Chicken on your plate and the Italian countryside will stretch before you! This is a vacation for your tastebuds, with the savory chicken coated in a rich, luscious sauce with hints of spice, classic Italian seasonings of oregano and basil, and sharp parmesan cheese. It even has a delicious side dish folded into it, with buttery, fluffy potatoes mixed in. Creamy Tuscan Chicken is an indulgence without the fuss and a trip without all the packing! All you need is your appetite, and your tastebuds will do the rest!
Ingredients
- 1 pound Dutch baby potatoes, halved or quartered to about equal size
- 1/3 cup water
- 2 large chicken breasts
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 tablespoon oil from jarred sun-dried tomatoes
- 1/2 cup jarred sun-dried tomatoes, rinsed, drained, and chopped
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream or evaporated milk plus 1 teaspoon cornstarch
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parmesan cheese, finely grated
- salt, to taste
- pepper, to taste
Directions
Step 1 –In a microwave-safe dish, place the potatoes and 1/3 cup of water.
Step 2 –Cover the dish and microwave on high until the potatoes are just barely fork tender, about 5-6 minutes.
Step 3 –Drain the potatoes and pat them dry.
Step 4 –Slice the chicken breast in half through their equators to create 4 thin filets.
Step 5 –Cover the chicken filets with plastic wrap and pound them to an even thickness.
Step 6 –Pat the chicken dry.
Step 7 –Whisk the flour, 1 teaspoon of the salt, the garlic powder, the onion powder, and the paprika together in a shallow dish.
Step 8 –Dredge each chicken breast in the flour and seasoning mixture, shaking off the excess. Transfer the chicken to a dry plate.
Step 9 –Melt 2 tablespoons of the butter in the olive oil in a large skillet over medium-high heat.
Step 10 –Once the butter and oil are hot, add the chicken and cook until golden and cooked through at 165 degrees F, about 4-5 minutes per side.
Step 11 –Transfer the chicken to a plate, but do not wipe the skillet.
Step 12 –Reduce the heat to medium and add the sun-dried tomato oil.
Step 13 –Once the oil is hot, add the sun-dried tomatoes, the shallot, and the potatoes, sautéing until the shallots are softened, about 2 minutes.
Step 14 –Add the garlic and the red pepper flakes and sauté until fragrant, about 30 seconds.
Step 15 –Reduce the heat to low and add the heavy cream mixture.
Step 16 –Mix the chicken broth with 1 tablespoon of cornstarch.
Step 17 –Add the chicken broth mixture to the skillet.
Step 18 –Stir in the parsley, the basil, and the oregano.
Step 19 –Bring the sauce to a simmer and scrape up the browned bits at the bottom of the skillet with a wooden spoon.
Step 20 –Simmer until the sauce has thickened, stirring often.
Step 21 –Turn the heat to medium-low and push the potatoes to one side of the skillet.
Step 22 –Stir in the parmesan cheese and cook until melted, about 1-2 minutes.
Step 23 –Season with salt and pepper to taste.
Step 24 –Add the chicken and heat until warmed through.
Step 25 –Serve.
