Creamy Tuscan Chicken

This succulent Italian recipe comes together in less than 30 minutes in one pan. It's a great family-friendly weeknight dinner with restaurant-level flavor. Classic Mediterranean ingredients of sundried tomatoes, artichokes, and capers combine in a rich cream sauce to elevate the dish without being overly complicated. Served with crusty bread, it is hearty and satisfying.

Yield: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tsp Italian seasoning, divided
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 1 oz anchovies (about 6-8 fillets)
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 1/2 cup sun-dried tomatoes, chopped
• 1 jar (10.5 oz) artichoke hearts, drained and quartered
• 1 tbsp capers
• 2 tbsp all-purpose flour
• 2 cups The Farmer’s Cow Whole milk
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 3 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Optional garnish:
  • Zest of 1 lemon
  • Fresh basil leaves, torn
  • Red pepper flakes

Instructions

1. Pat chicken breasts dry with paper towels, season both sides with 1 tsp Italian seasoning, garlic powder, salt and pepper, and pound them to an even ½ thickness.
2. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and cover to keep warm.
3. In the same skillet, add the anchovies. They will begin to dissolve in the residual heat and oil. Cook for about 1 minute, stirring to break them up.
4. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
5. Add the sun-dried tomatoes, artichoke hearts, and capers. Cook for 2 minutes to allow the flavors to meld.
6. Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute.
7. Pour in the chicken broth gradually while stirring to prevent lumps. Then add the milk in a steady stream while continuing to stir. Bring to a gentle simmer (don't boil) and cook for about 3-4 minutes until the sauce begins to thicken.
8. Reduce heat to medium-low. Add the Parmesan cheese and additional 1 tsp Italian seasoning, stirring until the cheese is melted and incorporated.
9. Stir in the chopped spinach and cook until just wilted, about 1-2 minutes.
10. Place the cooked chicken back into the skillet, spooning some of the sauce over the top. Let everything simmer together for 2-3 minutes until the chicken is heated through and the sauce has reached your desired consistency.
11. Garnish with torn basil leaves, a sprinkle of lemon zest, additional Parmesan cheese, and red pepper flakes if desired. Serve over pasta or with crusty bread.

Date Posted: April 7, 2025

• Milk
• Eggs