If you’re like me and are looking for a recipe that is healthy and can also look and sound great, then Tuscan Chicken comes in as a winner, winner chicken dinner. 🙂
What’s even better is that it only takes a few minutes (think, under 30) to prepare!
When we moved to our current house this past September, we were met with a thirty-year old kitchen whose appliances are about to go on the fritz. Practically speaking, I never know which burner will work and how evenly it will heat. So, I’m finally getting a lot of use out of the electric skillet we got for our wedding in the meantime. This dish can easily be prepared in a pan or skillet on an oven, but it works out great to prepare dinner for four to five in a larger electric skillet.
There are a variety of tuscan chicken recipes, but the core ingredients are spinach, diced tomatoes, and, of course, chicken. This recipe calls for mozzarella cheese and white wine, but if you want a paleo-friendly dish, simply leave those out.
1. 4-5 chicken cutlets (~1.5 lbs)
2. 2 cups fresh spinach
3. 4 fresh basil leaves, minced
4. 1 cup mushrooms, sliced
5. 1/4 cup white wine
6. 2 TBSP olive oil
7. 14 oz. tomatoes, diced (1 can used here)
8. 1/4 cup mild onions (shallots, cipollini (used here), etc…)
optional: salt, pepper, and seasonings to taste + fresh mozzarella cheese
Dice onions and set aside to use in skillet. Heat skillet to medium-high and add olive oil, onions, and chicken. Quickly season the chicken on the top side. Allow chicken to cook until just golden (approximately 3 to 5 minutes), and flip sides. Season the other side.
Add mushrooms, diced tomatoes (drained, if canned tomatoes are used), and white wine.
Use scissors to snip basil into thin strips, and add on top of chicken, as well. Dump spinach on top of chicken. Cover skillet and allow to cook until spinach is wilted.
Turn heat off. If cheese topping is desired, slice mozzarella and position on top of chicken pieces in skillet. Replace the lid and allow the cheese to melt.
Serve the chicken on a bed of spinach, covered with the tomato and mushroom mixture. This dish pairs well with a side of risotto, potatoes, or vegetable.