Braising is the best way to prepare boneless/skinless chicken breasts! It’s a blank canvas that soaks in all of the flavors of the sauce and, making it juicy, savory and so delicious!
This Tuscan braised chicken has all of my favorite things all in one pan: tangy and chewy sun-dried tomatoes, tender spinach and briny artichokes, all cooked in a creamy, lemony sauce with lots of fresh herbs and garlic! This dish makes for one cozy night in!
Here’s what you need:
Have all of your ingredients prepped before starting.
There are quite a few ingredients in this dish. Do yourself a favor and have everything measured and prepped before you even turn on the stove. Some of the steps are time sensitive and once you start, you really cannot stop. Preparing yourself this way will prevent a lot of stressful panic prepping later on.
Brown the chicken.
Try to find “normal” sized chicken breasts. I know it’s hard sometimes these days. Some of the chicken breasts I find at the grocery store are massive! I don’t know what exactly they are doing to those birds but it is not natural. Certainly not something I want to have in my body!
I was able to find some natural chicken breasts, weighing around 5 to 6 ounces apiece. If you think yours are too large, slice them into two “cutlets” by placing the breasts on a cutting board, hold them in place with one hand, and carefully run your knife through, creating two halves.
Heat a wide, lidded braising pan or even a dutch oven on medium-high and add the oil. Wait for the oil to begin smoking just slightly before adding the chicken to prevent it from sticking. While the pan is heating, pat the breasts dry and sprinkle kosher salt on all sides.
Brown the chicken breasts for a few minutes on each side, then remove them from the pan and turn the heat to medium.
Sauté the aromatics.
This includes the shallot, garlic, thyme and rosemary. Sauté for roughly 3 minutes, until they have softened and are fragrant.
Deglaze.
Pour the wine into the pan. It will instantly begin to bubble and all the little brown bits stuck to the pan will start to lift. Use a wooden spoon to scrape them up and incorporate them into the sauce. Continue stirring until the wine reduces by half.
Finish the sauce.
Add the cream, broth, artichokes, sun-dried tomatoes and a half teaspoon of salt.
Get ready to braise!
Add the browned chicken to the sauce. Place the lid on the pan and braise for 20 minutes. Flip the breasts over half-way through and lower the temperature if the sauce is bubbling like crazy.
Remove the chicken from the pan one more time to add the spinach, lemon juice and Parmesan to the sauce.
Stir until the cheese is all melted and the spinach is slightly wilted.
Add the chicken back to the pan and toss it in all of that delicious sauce. Use a spoon to coat the chicken in the tomatoes, spinach and artichokes!
How to serve Tuscan braised chicken.
I serve this up family style by plonking the whole pan right on the table with a pot of steamed rice or hot, crusty bread! Keep leftovers refrigerated for up to 5 days. It’s one of those magic dishes that tastes just as delicious reheated!
Other recipes to try:
- Sausage and Fennel Braised Chicken Thighs
- Mushroom and Bacon Braised Chicken
- Greek Pasta Salad with Yogurt Dressing
Creamy Tuscan Braised Chicken
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts 6 ounces each
- 1/4 cup shallot chopped
- 4 cloves garlic minced
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1/2 cup dry white wine
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 1/2 cup jarred sun-dried tomatoes chopped
- 1/2 cup canned artichoke hearts chopped
- 2 cups fresh spinach rough chopped
- 2 tbsp fresh lemon juice
- 1 cup fresh grated parmesan
- 1 tbsp fresh parsley chopped
- kosher salt
Instructions
- Heat a wide shallow braising pan or dutch oven over medium-high heat. Add the olive oil and heat it until it becomes shiny and begins to smoke a little. While the oil is heating, prepare the chicken. Pat dry the 4 breasts with paper towels and sprinkle both sides with salt. Place the 4 breasts in the hot pan to brown on both sides. Once they are in, leave them alone for several minutes so they get a good sear. You may need to brown the breasts 2 or 3 at a time, depending on the width of the pan. Make sure they are not touching each other. Remove the chicken and set aside. Turn the heat to medium. Add the shallots, garlic, rosemary and thyme and sauté for about 3 minutes until soft and fragrant. Pour in the white wine and use a wooden spoon to lift any brown bits into the sauce. Pour in the broth, cream, artichokes, sun-dried tomatoes and 1/2 tsp of salt. Stir to combine. Add the chicken breasts back into the pan. Place the lid on and braise for 20 minutes, flipping the breasts halfway through. You may need to reduce the temperature if the sauce is bubbling too violently.After 20 minutes, remove the chicken again, then stir in the spinach, lemon juice and parmesan. Add the chicken back to the pan and toss the breasts in the sauce, spooning it on top until it is fully coated. Serve over rice, pasta, polenta, etc,…