Creamy Tuscan chicken: a one-pan delight

You can create a delicious and satisfying chicken dinner in just one pan. Although its name suggests otherwise, Tuscan chicken did not originate from Tuscany. Interestingly, the Italian American chain restaurant, Olive Garden, created and popularized it.

Originally, the recipe consisted of pan-seared chicken cooked in a rich and creamy garlic Parmesan sauce, along with wilted spinach and red bell peppers served over fettuccine pasta. However, over time, sun-dried or fresh tomatoes have been incorporated, giving the dish a more authentic Italian touch. It's important to note that you won't find this dish on menus in Italy. SSP has prepared a recipe.

Ingredients

• 4 chicken cutlets (around 1 1/2 pounds total)
• 3/4 teaspoon salt (divided)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dried oregano
• 3 tablespoons olive oil (divided)
• 1 medium shallot, minced
• 1/3 cup sun-dried tomatoes (drained and patted dry if oil-packed)
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream or half-and-half
• 1 ounce finely grated Parmesan cheese (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
• 5 ounces baby spinach (about 5 packed cups)

Method

1. Start by patting the chicken dry with paper towels, then season it all over with 1/2 teaspoon of salt, along with the pepper and dried oregano.

2. Heat 2 tablespoons of olive oil in a skillet sized 10 inches or larger over medium-high heat until it simmers. If necessary, work in batches to avoid overcrowding the pan. Add the chicken and sear it until it turns a deep golden brown, usually taking around 3 to 5 minutes per side. Once nicely browned, transfer the chicken to a plate and set it aside while making the sauce.

3. Reduce the heat to medium, then add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced shallot until it softens and takes on a lightly browned color, typically taking about 1 minute. Integrate the sun-dried tomatoes, garlic, and the remaining 1/4 teaspoon of salt into the skillet, sautéing for around 30 seconds until the fragrance is released.

4. Proceed to add the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer until it reduces by approximately half, which typically takes about 30 seconds to 1 minute.

5. Stir in the heavy cream and Parmesan cheese, ensuring they blend well with the other ingredients. Gradually add the baby spinach, one handful at a time, stirring after each addition until all the leaves have wilted and become part of the creamy sauce. This usually takes around 2 to 3 minutes.

6. Finally, return the chicken along with any juices that may have accumulated on the plate to the skillet. Allow the chicken to simmer in the sauce until it is thoroughly warmed, and the sauce thickens and reduces slightly, taking around 3 to 4 minutes.

7. Once ready, serve your delectable creamy Tuscan chicken and enjoy the explosion of flavors.