Tuscan Chicken

  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • 1¾ cup all purpose flour
  • ½ tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 4 boneless skinless
  • chicken breasts
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely minced garlic
  • 6-7 sun dried tomatoes, cut into thin strips
  • ½ cup heavy cream
  • 2 cups fresh spinach
  • 1 pound fettuccine noodles, cooked according to package directions


  1. Preheat oven to 350 degrees F. Combine flour, salt, pepper, Italian seasoning. Dip each chicken breast in the flour mixture and coat well. Reserve 1 Tbsp flour mixture.
  2. In a large skillet, heat 3 Tbsp olive oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don’t cook all the way through.
  3. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.
  4. While the chicken is cooking, add garlic and sun dried tomatoes to pan chicken was cooked in. Cook while stirring for about 2-3 minutes. Stir in 1 Tbsp of reserved flour and stir constantly for one minute.
  5. Add the chicken broth and bring to a light simmer while whisking constantly until it starts to thicken (about 3-4 minutes). Add heavy cream and continue to simmer until the mixture thickens even more. Add the spinach and continue to cook until spinach starts to wilt. Top with breaded chicken, serve with pasta and spoon more of the sauce on top. Enjoy!
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