Best Creamy Tuscan Chicken

Boneless Skinless Chicken Breasts: I use boneless, skinless chicken breasts in this recipe, but you can use chicken thighs if you prefer. Chicken breasts are leaner than thighs, and tend to be thicker as well, which works very well in this recipe. Not feeling chicken? Try our Tuscan salmon or Tuscan shrimp instead.

Oregano: Oregano has an aromatic, earthy flavor that helps to round out the flavor profile of a dish while also adding a slight hint of pleasant bitterness.

Butter: There is a reason everyone loves butter. I am using it here to add an extra layer of creaminess to the sauce. It is also going to help deglaze the pan of some of those stuck-on brown bits from your chicken, which is great because they hold so much flavor.

Garlic: Punchy, aromatic, and slightly spicy, garlic adds so much flavor to every dish, and is a classic Tuscan ingredient.

Cherry Tomatoes & Baby Spinach: I added cherry tomatoes and spinach to my skillet (like I do in most of my Tuscan-inspired recipes), but you can add even more additions if you have them on hand, or swap out the cherry tomatoes for sun-dried tomatoes. Either way, using bright, fresh veg is important to achieving a convincing Tuscan flavor.

Heavy Cream: Heavy cream is really what carries this simple sauce, creating a rich, silky base for your chicken.

Parmesan: Rich and nutty, Parmesan carries double weight in this recipe, lending flavor and texture to the sauce. Here it acts as a thickener that will help the sauce hold to the chicken.

Lemon Wedges: This will add some acidity to the dish that really balances well, but feel free to leave it out if lemon isn’t your thing!

Directions at delish.com

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