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Creamy Tuscan Chicken
Feinauer Family Recipe

Creamy Tuscan Chicken

From the kitchen of Ben Feinauer
Prep10 mins
Cook30 mins
Total40 min
Yield4 servings

Ingredients

Scaled for 4 servings · Tap an ingredient to check it off

Directions

Prep 10 mins · Cook 30 mins · Total 40 min

  1. Step 1
    Season both sides of the chicken breasts with salt and pepper.
  2. Step 2
    Heat a large pan over medium. Heat the olive oil in the pan. Add the chicken and cook until golden brown (but not cooked through), about on each side. Remove chicken from pan and set aside.
  3. Step 3
    Add the butter to the pan and let it melt. Add tomatoes, onion, garlic and a pinch of salt, and cook, stirring, until the tomatoes and onion have just softened and the garlic is aromatic, .
  4. Step 4
    Add broth, oregano and basil (if using), and stir to combine, scraping the browned bits from the bottom of the pan, and let simmer until the liquid has reduced by about half, .
  5. Step 5
    Add the heavy cream, grated Parmesan and cream cheese, and stir, allowing the cream cheese to soften and melt, until thickened, about .
  6. Step 6
    Add baby spinach and stir until the spinach begins to wilt, about .
  7. Step 7
    Return the chicken breasts to the pan and simmer until the chicken is cooked through, .
  8. Step 8
    Remove from heat and serve immediately with more freshly grated Parmesan on top.

Tips for success

  • Should be served over pasta or with crusty bread to sop up the sauce.
  • Sundried tomatoes can be used instead of, or alongside, the fresh tomatoes.
  • Kale can be used instead of spinach.

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Feinauer Family Recipe

Creamy Tuscan Chicken

From the kitchen of Ben Feinauer

Prep: 10 mins·Cook: 30 mins·Yield: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts (cut in half horizontally, or 4 thin-sliced chicken breasts)
  • ½ salt and black pepper (to taste)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp butter (salted or unsalted)
  • 1 pint cherry or other small tomatoes (halved)
  • ½ small onion or medium shallot (minced)
  • 3 cloves garlic cloves (minced)
  • 1 ½ cups chicken broth
  • 1 tsp dried oregano (or 1 tsp chopped fresh oregano)
  • 1 tsp dried basil (optional, or 1 tsp chopped fresh basil)
  • ½ cup heavy cream
  • ½ cup grated Parmesan (plus more for serving)
  • 2 oz cream cheese (at room temperature)
  • 2 cups packed baby spinach (about 3 ounces)

Directions

  1. Season both sides of the chicken breasts with salt and pepper.
  2. Heat a large pan over medium. Heat the olive oil in the pan. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.
  3. Add the butter to the pan and let it melt. Add tomatoes, onion, garlic and a pinch of salt, and cook, stirring, until the tomatoes and onion have just softened and the garlic is aromatic, 1 to 2 minutes.
  4. Add broth, oregano and basil (if using), and stir to combine, scraping the browned bits from the bottom of the pan, and let simmer until the liquid has reduced by about half, 4 to 5 minutes.
  5. Add the heavy cream, grated Parmesan and cream cheese, and stir, allowing the cream cheese to soften and melt, until thickened, about 6 minutes.
  6. Add baby spinach and stir until the spinach begins to wilt, about 1 minute.
  7. Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes.
  8. Remove from heat and serve immediately with more freshly grated Parmesan on top.

Cook's Notes

  • Should be served over pasta or with crusty bread to sop up the sauce.
  • Sundried tomatoes can be used instead of, or alongside, the fresh tomatoes.
  • Kale can be used instead of spinach.