30-Minute Tuscan Chicken in Parmesan Sauce Is the Dreamiest of Dreamy Dinners
Buckle your seatbelt and make sure all your carry-on luggage is tucked neatly away, because we’re about to go on a trip — er, at least in the armchair travel sort of way. This recipe from The Cookie Rookie has some of the flavors you’d find in a favorite Tuscan meal: spinach, sun-dried tomatoes, garlic, and, of course, Parmesan. And instead of a multi-hour plane ride, you can dig into these flavors in less than 30 minutes of cooking.
“This Tuscan Chicken is hands-down one of the most delicious and prettiest dishes around,” Becky Hardin of The Cookie Rookie explains. The secret is in the sauce: The chicken is first dredged in a flour and Parmesan mixture before being cooked. Then, you create a sauce with heavy cream, chicken broth, and more Parmesan and the chicken hangs out in all those flavors and continues to cook for a couple minutes. The results are a deeply flavorful dish with super-juicy chicken.
The Cookie Rookie offers plenty of substitutions if you want to mix the recipe up a little. For example, you can use chicken thighs instead of chicken breast. She also says you can add things like kale, mushrooms, butternut squash, and whole-grain mustard if you have those things lingering around in your fridge and want to use them up. Whatever you do, just make sure to garnish with plenty of parsley. And remember: Leftovers are good in the fridge for three days.
Get the recipe: Tuscan Chicken in Parmesan Cream Sauce
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