Recipes

Tuscan Creamy Chicken (Italian American Version)

I got this Italian recipe from Pinterest and cannot be sure about its authenticity but one thing I can promise is that it is amazingly appetising and can brighten up a dull day. It can be served with toasted bread or just toss some spaghetti pasta or have it with plain rice.

Ingredients

  • 250 Grams Boneless Chicken Breast/ Thighs
  • 4/5 Cloves Chopped Garlic
  • 1 Medium Size Chopped Onion
  • 1/2 Cup / 120 ml Fresh Cream
  • 1/2 Cup / 120ml Chicken Broth/ Chicken Cubes/Plain Water
  • 2 Cups / 230 Grams Chopped Spinach
  • Handful/ 1/2 Cup – Sun-Dried Tomatoes Chopped / Cherry Tomatoes / Regular Tomatoes (finely chopped)
  • Black Pepper & Salt to Taste
  • 1 Tbsp Olive Oil
  • For Sautéing Chicken
  • 1½ Tbsp Oil for Cooking
  • Herbs (Fresh or Dried) Parsley/Thyme
  • Shredded Cheese (any kind)

Preparation

Prep: 20 minutes
Cooking: 25 minutes

  1. Cut boneless chicken breast/thighs into cubes/ length-wise and season it with salt and pepper.
  2. Coat a skillet/pan with olive oil. Once heated, brown the chicken until tender.
  3. Remove the chicken once done (skin turns brown and inside white) and then in the same vessel add more oil and sauté chopped garlic and onions.
  4. Let it sweat for 5 minutes, as it turns translucent, add the tomatoes, stir it for more 3-4 minutes and then add stock/ water. Let it cook more until the water evaporates to ½ of its quantity.
  5. Then add fresh cream and give it a nice stir. Bring all the ingredients together and then add the prepared chicken and chopped spinach. Cover the lid and let it cook for 2-3 minutes (ensure it is not dried-up, add a little stock/ water if required). The creamy gravy is the star of the dish.
  6. Before taking it off the stove, add seasonings, herbs and give it a quick stir. Then once it is off the stove, garnish with cheese and sun-dried tomatoes (optional).

Watch
Sangita Das

I have been quite passionate about food for a long time. I began cooking at the age of 10 years and have not stopped since then. From experimenting with ready-to-eat food and snacks to cooking from cookbooks and magazines to perfecting the shape of roti and getting the consistency of chai right, today I am fine-tuning ingredients in my recipes. It has been a journey of learning and I am not quitting. To me, food is a pure representation of love and connection; you can travel the world through food. I get fascinated with the trailing history about a recipe. I am always chasing lost recipes and diversity of ingredients.