Creamy Tuscan Chicken with Arugula

A pan of food with meat and sauce.

Creamy Tuscan Chicken with Arugula

Servings 4 Servings


  • 2 large chicken breasts, sliced lengthwise
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes (packed in oil), julienne-cut
  • 1 cup heavy cream
  • ¼ cup chicken broth or white wine
  • 1 tablespoon Dijon mustard
  • ¼ cup freshly grated parmesan cheese
  • 1 cup fresh arugula or baby spinach
  • 1 tablespoon chopped fresh basil


  • Butterfly the chicken in half lengthwise. Sprinkle with Italian seasoning, salt and black pepper. In a large bowl combine flour, garlic powder, and paprika. Lightly coat the chicken in the flour mixture.
  • Heat the oil and melt butter in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until golden. Remove the chicken from the pan and set aside.
  • Using the same pan, add garlic, and sun-dried tomatoes; Sauté for 1-2 minutes over medium heat. Stir in the cream, chicken broth/wine, Dijon mustard., and parmesan cheese. Scrape up any brown bits and simmer for 1-2 minutes. Add the chicken back to the pan with the arugula or spinach. Cook for 5 minutes. Stir in the basil and season with salt and pepper, to taste if needed.
  • Serve immediately. Enjoy!