This creamy One Pot Tuscan Chicken is a bound to be a crowd-pleaser! Even better, it can be made in under thirty minutes!
This recipe forms part of my series of 30 Days of Mediterranean Meals.
This creamy Tuscan sauce relies on the juices released from the mushrooms along with a splash of white wine and a spoonful of mascarpone to make a delicious and flavourful creamy sauce. Be sure to let the mushrooms steam in a pot with a well-fitting lid (I use a Le Creuset Dutch oven) to make sure they release enough liquid.
The mascarpone is perfect for this sauce because you only need a few spoonfuls, keeping to the limited dairy in the Mediterranean diet. I like to keep things balanced by serving with a wholegrain like a bowl of steamed barley or quinoa. Alternatively, toss with some penne pasta!
One Pot Creamy Tuscan Chicken
Ingredients
- 2 chicken breast fillets
- 1½ tbsp Italian herb mix see notes for a homemade mix
- 1 tbsp olive oil
- 1 tbsp butter unsalted
- 1 small bunch sage leaves picked
- 250g baby portabellini mushrooms sliced
- 2-3 garlic cloves peeled and finely sliced
- ½ cup sundried tomatoes in olive oil vinaigrette reserve ¼ cup of the drained vinaigrette
- ½ cup white wine
- ¼ cup mascarpone or 2 heaped tablespoons
- 100g spinach leaves shredded
- ¼ cup grated parmesan to taste
Instructions
- Place a medium sized pot with a lid (I like to use a dutch oven as it retains heat well) on the stovetop on a medium high heat.
- Slice the chicken breast fillets in half horizontally so that you have four flatter fillets. Season with salt, pepper and the Italian herb mix.
- Add the olive oil to the pot and fry the chicken breasts in batches for a few minutes a side until just golden brown. Remove and set aside, covered.
- Lower the heat to medium and add the butter, garlic and sage leaves to the pot. Stir until the butter is starting to brown.
- Add the mushrooms, sundried tomatoes and their vinaigrette and the white wine. Stir briefly and cover immediately. Cook, covered, on medium to high heat for one minute and then take off the heat and rest for 15 minutes without removing the lid (this will steam the mushrooms and trap the liquid from the mushrooms for the sauce).
- Place the pot on a low heat and stir in the mascarpone, spinach and grated parmesan. Add the chicken breasts back to the pot and cover for a few minutes to rewarm the chicken.
- Season with freshly ground black pepper (this will need very little extra salt because of the sundried tomatoes) and serve (see note below for recommended sides).
