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Chicken with mushrooms in creamy Tuscan sauce

Tuscan Chicken with Mushrooms in Cream Sauce

Wonderfully juicy and delicious — a celebration any day of the week! This Tuscan-style chicken is pan-cooked with mushrooms, fresh herbs, and seasonings in olive oil, then finished with Parmesan and tomatoes. It comes out perfectly the first time, every time — even for beginners. It's that easy!

Maria

Recipe author

Chicken with mushrooms in creamy Tuscan sauce

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Composition / ingredients

Servings:

Chicken

1.5

Mushrooms

300

Tomatoes

300

Cream (20%, light cream)

200

Spinach

Parmesan

Garlic

Butter

Olive oil

Oregano (1 tsp)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 12 g

Fats 55 % 16 g

Carbohydrates 3 % 1 g

204 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make Tuscan chicken with mushrooms in cream sauce? Start by gathering your ingredients. You can use a whole chicken, cutting it into serving pieces, or just grab your favorite cuts.
Step 2:

Wash the chicken and pat it dry. Cut it into serving pieces and remove the skin if you like. I left the skin on only the wings and removed it from the rest to keep the dish a little lighter.
Step 3:

Wash the mushrooms and slice them fairly thick. Small mushrooms can be left whole.
Step 4:

Wash the tomatoes. If they're large, cut them into wedges; if they're small like mine, just halve them. Choose tomatoes that are juicy but firm — soft ones don't hold their shape and will slump into mush as they cook, spoiling the look of the dish.
Step 5:

Wash and dry the spinach. I used fresh baby spinach, but frozen works too.
Step 6:

Peel and finely chop the garlic.
Step 7:

Grate the cheese finely. Besides Parmesan, you can use a regular melting cheese like Gouda.
Step 8:

Heat the olive oil in a skillet over medium heat. Add the chicken, season with salt, pepper, and oregano, and cook about 8 minutes per side until golden. Remove the chicken from the pan.
Step 9:

In the same skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring, until golden.
Step 10:

Add the garlic and cook until fragrant, about 1 minute.
Step 11:

Add the tomatoes and spinach to the pan and cook, stirring occasionally, for about 3–4 minutes, until the spinach has wilted down.
Step 12:

Pour the cream into the pan and stir in the grated cheese. Season with salt and pepper to taste. Stirring, bring the mixture to a gentle simmer over low heat. Simmer the sauce for about 3 minutes, until it thickens.
Step 13:

Return the chicken to the pan and warm everything together for another 5–7 minutes. The exact time depends on the size and thickness of the chicken pieces, so go by when the chicken is cooked through.
Step 14:

Garnish the Tuscan chicken with parsley and lemon wedges, and serve. Enjoy!

Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell — and never slippery to the touch. Rinse them well under warm or cold running water to remove any grit, trimming away any bad spots. Tiny mushrooms under an inch don't need peeling — a good rinse is enough — but it's worth peeling the caps of larger ones.
The cream for this recipe can be any fat percentage, but remember that the richer the products you use, the higher the calorie count of the finished dish.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).