Creamy Air Fryer Tuscan Chicken
Description
Juicy air fryer chicken breasts in a creamy sun-dried tomato, garlic, Parmesan, and spinach sauce. A restaurant-style Italian dinner ready in 30 minutes.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts , (about 1 lb total), halved horizontally into 4 cutlets
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Tuscan Cream Sauce
- 2 tablespoons butter, or oil from the sun-dried tomato jar
- 4 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 1/3 cup chicken broth
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 3 cups fresh baby spinach
- Salt and pepper, to taste
- Fresh basil, for serving (optional)
Instructions
- Pat the chicken cutlets completely dry. Rub with olive oil, then season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Preheat the air fryer to 380°F. Place the chicken in a single layer in the basket, leaving space between pieces. Cook 10 to 14 minutes, flipping halfway, until the internal temperature reaches 165°F. Work in batches if needed.
- While the chicken cooks, melt the butter in a skillet over medium heat. Add the garlic and sun-dried tomatoes and cook 1 minute, until fragrant.
- Pour in the chicken broth and simmer 2 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer gently 2 to 3 minutes, stirring, until the sauce coats the back of a spoon. Do not let it boil hard.
- Add the spinach and stir until wilted, about 1 minute. Season with salt and pepper to taste.
- Rest the chicken 5 minutes, then plate and spoon the sauce over the top. Finish with extra Parmesan and fresh basil.
Equipment
- Instant-read thermometer
- Small skillet or saucepan
Notes
- Chicken is safely cooked at an internal temperature of 165°F. A thermometer is the only reliable way to check.
- Cutting the breasts into cutlets is what keeps them from drying out; whole thick breasts need closer to 18 minutes and cook unevenly.
- Sauce doubles well if serving over pasta.
Nutrition
Serving: 1ServingCalories: 375kcalCarbohydrates: 8gProtein: 18gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 108mgSodium: 822mgPotassium: 641mgFiber: 2gSugar: 2gVitamin A: 3374IUVitamin C: 22mgCalcium: 182mgIron: 2mg