Description
Savory Tuscan Chicken with Saffron Cream Sauce in 30 Minutes
Ingredients
Scale
- 350 ml Single cream/heavy cream (Substitute with coconut cream for a dairy-free option.)
- 1 tsp Saffron threads (Use sparingly as it is expensive.)
- 2 tbsp Olive oil (Can be replaced with butter.)
- 2 tbsp Flour (Substitute with cornstarch for a gluten-free option.)
- 250 ml Dry white wine (Can be replaced with 1 cup of apple juice and 1 tbsp vinegar.)
- 4 pieces Chicken breasts (skinless and boneless) (Chicken thighs can be used for a juicier alternative.)
- Salt and pepper (Essential for seasoning; adjust to taste.)
- 1–2 cloves Garlic (Can be minced or left whole for a milder taste.)
- 30 g Spinach (Fresh or frozen spinach works well.)
Instructions
- Gently heat the single cream with saffron threads in a saucepan for about 10 minutes.
- Season your chicken breasts generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Brown the chicken for about 3-5 minutes on each side until golden brown, then transfer them to a plate.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for 20-30 seconds until fragrant. Sprinkle in the flour and stir to form a paste.
- Pour in the dry white wine, stirring well to deglaze the pan. Allow it to reduce for about 5 minutes.
- Return the browned chicken to the skillet, then add the saffron-infused cream. Bring to a gentle boil, reduce heat, and simmer for about 15 minutes. Stir in the spinach and cook for an additional 5 minutes until wilted.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Tuscan Chicken, Saffron Chicken, Cream Sauce Chicken