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Tuscan Chicken

Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 371kcal
Author: Tessa Ludwig


  • Large Stainless Skillet



  • 2.5 lbs thinly sliced tenderized chicken breast or 40 oz of thinly sliced chicken breast
  • 2 TBS olive oil
  • 2 TBS butter
  • 4 garlic cloves chopped


  • Saved chicken drippings
  • 1/4 Large onion chopped
  • 8 oz Package of sliced mushrooms
  • 6 oz cherry tomatoes diced, or 1-15 oz can of diced tomatoes
  • 2 cups Fresh baby spinach
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup fresh basil chopped
  • 1/2 cup grated parmasen
  • Sea salt and pepper to taste
  • *4 cups cooked cauliflower rice *optional



  • Thinly slice and tenderize chicken breast.
  • Heat olive oil, butter, and garlic in a large stainless skillet
  • Add chicken to heated skillet, browning on each side until juices run dry.
  • Place cooked chicken on a baking sheet and let rest in a warm oven. Keep drippings in the skillet.


  • In the same skillet with the chicken drippings, saute the onions and mushrooms until tender. If dry add 1 more TBS of olive oil
  • Add tomatoes, cooking until tender.
  • Add in spinach, cooking slightly.
  • Pour in whipping cream, bring to a simmer and let simmer for about 5 minutes.
  • Add in fresh basil and grated parmesan.
  • Sea salt and pepper to taste.
  • Remove chicken from oven. Serve sauce over the chicken on 1/2 cup of cauliflower rice. I buy Birds Eye Roasted Garlic Cauliflower Rice found in the frozen section to go with this dish.


This recipe makes about 8 servings. Each serving is about 5 oz of meat and 1/2 cup of sauce. 


Serving: 5oz | Calories: 371kcal | Carbohydrates: 6.7g | Protein: 33.9g | Fat: 23.9g | Saturated Fat: 13.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.9g | Cholesterol: 157.6mg | Sodium: 318.1mg | Potassium: 660.2mg | Fiber: 1g | Sugar: 1.3g