Creamy One Pot Tuscan Chicken
Creamy one pot Tuscan chicken is almost a dream come true meal. In less than an hour you can have this indulgent meal on your table top. The creamy sauce is so flavorful you will struggle not to grab a spoon and slurp away all of it. You will also jump for joy with only having to clean up one pot! Remember if you make this tag My World Simplified on social media with pictures of your yumminess!
The recipe for creamy one pot Tuscan chicken calls for 4-6 chicken breasts. This depends on the size and how many your feeding. I have made it with both amounts and it comes out great. Weeknight meals can be a hassle but this one has you feeling like its a Sunday dinner that cooked all day. The chicken comes out so tender, and packed full of flavor. Serve it with a salad and over some pasta for a complete meal.
The creamy one pot Tuscan chicken will have you dreaming of Tuscany. I haven’t been to Italy yet but when I do go visit I would love to go to the region of Tuscany. I am sure the food is different than this recipe but this is my dream, lol. I hope you enjoy my creamy one pot Tuscan chicken. If you make it and love it share it!
Creamy One Pot Tuscan Chicken Recipe
Ingredients:
4-6 Boneless Skinless Chicken Breast’s
2 tablespoons butter
1 onion, diced
16 ounces mushrooms, quartered
4 ounces Sun Dried tomato, Julienned
14 ounce can of Artichoke hearts, drained and quartered
8 ounces fresh spinach
1 teaspoon Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
Pepper to taste about 1/2 teaspoon
4 cups heavy cream
1 pound fettuccine noodles, cooked (optional)
Parmesan cheese for garnish (optional)
Directions:
In a large pot brown chicken using 1 tablespoon butter. Do not cook all the way. Remove chicken and set aside. Add the onions and the remaining tablespoon of butter. Cook the onion until its translucent.
Leaving the onions in the skillet add the mushrooms and sun dried tomatoes. Cook for about 5 minutes or until the mushrooms are beginning to wilt.
Add the chicken, Italian seasoning, garlic powder, salt & pepper, and cream. Stir to combine. Add the spinach and artichoke hearts. Gently stir and place lid on, reduce the heat to low and simmer gently for 45 minutes. Stir gently once during the cooking.
Serve over hot fettuccine noodles with a sprinkling of Parmesan cheese and Enjoy! Remember to tag My World Simplified on social media with pictures of your dish!
- 4-6 Boneless Skinless Chicken Breast’s
- 2 tablespoons butter
- 1 onion, diced
- 16 ounces mushrooms, quartered
- 4 ounces Sun Dried tomato, Julienned
- 14 ounce can of Artichoke hearts, drained and quartered
- 8 ounces fresh spinach
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Pepper to taste about 1/2 teaspoon
- 4 cups heavy cream
- 1 pound fettuccine noodles, cooked (optional)
- Parmesan cheese for garnish (optional)
- In a large pot brown chicken using 1 tablespoon butter. Do not cook all the way. Remove chicken and set aside. Add the onions and the remaining tablespoon of butter. Cook the onion until its translucent. Leaving the onions in the skillet add the mushrooms and sun dried tomatoes. Cook for about 5 minutes or until the mushrooms are beginning to wilt.
- Add the chicken, Italian seasoning, garlic powder, salt & pepper, and cream. Stir to combine. Add the spinach and artichoke hearts. Gently stir and place lid on, reduce the heat to low and simmer gently for 45 minutes. Stir gently once during the cooking.
- Serve over hot fettuccine noodles with a sprinkling of Parmesan cheese and Enjoy! Remember to tag My World Simplified on social media with pictures of your dish!
