This creamy Tuscan chicken with sun-dried tomatoes and kale is an easy week-night dinner that will take only 30 minutes of your time. With this Italian dish, we are stepping it up a notch and getting all fancy and romantic in the electric skillet.
Tuscan food typically relies on simple, fresh, high-quality ingredients that don’t require the use of complicated seasonings. This creamy chicken dish in particular is hearty and flavorful like my lemon basil chicken pasta. It’s a great choice if you are looking to impress your guests without having to spend hours in the kitchen!
Ingredients
- heavy cream
- chicken broth
- asiago cheese
- Italian seasoning
- boneless skinless chicken breasts
- canola oil
- garlic
- kale
- fresh basil
- oil-packed sun dried tomatoes - drained and sliced
- lemon - sliced into wedges
- cooked pasta - to serve
- salt and pepper
Kale is a lot more sturdy than spinach when cooked, which gives it a nice texture in the cream sauce. If you don’t like the texture of cooked spinach, it’s worth giving cooked kale a shot. I’ve become a fan, myself and I even make kale chips with pieces of kale for a snack.
How to Make it
- Combine sauce ingredients. In a medium bowl or large measuring cup, add the heavy cream, chicken broth, asiago cheese and Italian seasoning. Mix and set aside. Season chicken breasts with salt and pepper.
- Cook the chicken. Heat an electric skillet to 325°F and add 2 tablespoons canola oil. Add chicken to skillet and cook for about 5 minutes per side or until fully cooked and no longer pink in center (depends on the thickness). Remove chicken and reserve. Add minced garlic to leftover oil in the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Add the sauce. Add the heavy cream mixture. Bring the temperature up to 350°F and whisk until it just begins to thicken (about 5 mins.). Add the kale, basil and sundried tomatoes and let it simmer until the kale starts to wilt (2 to 3 minutes). Check the seasoning and add more salt if needed.
- Heat chicken. Add the chicken back to the electric skillet and heat through.
- Serve. Serve over pasta. Garnish with lemon wedges.
Wine Pairing
Are you wondering what types of wine to pair this delicious pasta dish with? As far as white wines go, you may want to pick up a Chardonnay as it goes well with creamy dishes and poultry or try my Easter white wine sangria. If you’d prefer a red, Pinot Noir pairs well with creamy chicken pasta dishes.
Tips
If you only have an electric skillet on hand for whatever reason, you could even cook the pasta in the skillet, before preparing the chicken. Simply fill a 12” skillet with about 8 cups water (more if you have a larger skillet) and a pinch of salt, turn the dial to the max temperature and boil the water.
Add the pasta and cook for as long as the package indicates, or until al dente. Allow some of the steam to come out while it’s cooking by leaving the lid slightly open, so that it doesn’t boil over. Drain, toss with a bit of olive oil and reserve.
Storage
Store covered in the fridge for up to 4 days. Reheat in the skillet.
Did you enjoy this creamy Tuscan chicken? Let me know in the comments and please share the recipe!
Looking for something sweet to sip on? Try our Hot Chocolate Spoon Recipe
📋Recipe
Electric Skillet Creamy Tuscan Chicken
Ingredients
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup asiago cheese - freshly grated
- 2 teaspoons Italian seasoning
- 4 boneless skinless chicken breasts
- 2 tablespoons canola oil
- 4 cloves garlic - minced
- 1 cup kale - chopped
- 1 tablespoon fresh basil - chopped
- ⅓ cup oil-packed sun dried tomatoes - drained and sliced
- 1 lemon - sliced into wedges
- cooked pasta - to serve
- salt and pepper - to taste
Instructions
- In a medium bowl or large measuring cup, add the heavy cream, chicken broth, asiago cheese and Italian seasoning. Mix and set aside. Season the chicken breasts with salt and pepper.
- Heat an electric skillet to 325°F and add 2 tablespoons canola oil. Add chicken to skillet and cook for about 5 minutes per side or until fully cooked and no longer pink in center (depends on the thickness). Remove chicken and reserve.
- Add minced garlic to leftover oil in the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Add the heavy cream mixture. Bring the temperature up to 350°F and whisk until it just begins to thicken (about 5 mins.). Add the kale, basil and sundried tomatoes and let it simmer until the kale starts to wilt (2 to 3 minutes). Check the seasoning and add more salt if needed.
- Add the chicken back to the electric skillet and heat through.
- Serve over pasta. Garnish with lemon wedges.
Equipment
Notes
- Storage: Store covered in the fridge for up to 3 to 4 days.
- Reheating: Reheat in the electric skillet over medium heat.
- Drink Pairing: As far as white wines go, you may want to pick up a Chardonnay as it goes well with creamy dishes and poultry or try my Easter white wine sangria. If you’d prefer a red, Pinot Noir pairs well with creamy chicken pasta dishes.
- To cook the pasta in the electric skillet:
- Simply fill a 12” skillet with about 8 cups water (more if you have a larger skillet) and a pinch of salt, turn the dial to the max temperature and boil the water.
- Add the pasta and cook for as long as the package indicates, or until al dente. Allow some of the steam to come out while it’s cooking by leaving the lid slightly open, so that it doesn’t boil over.
- Drain, toss with a bit of olive oil and reserve.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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