Creamy Tuscan Chicken with Mushrooms
This Creamy Tuscan Chicken with Mushrooms is a rich, low carb, and gluten-free dish featuring juicy seared chicken breasts in a luscious ricotta tomato sauce with earthy mushrooms, Italian herbs, and a subtle chili kick. Ready in just 35 minutes, this one-skillet meal delivers restaurant-quality flavors with simple ingredients and minimal cleanup, perfect for busy weeknights or comforting dinners.
Ingredients
Chicken & Base Ingredients
- 2 pieces chicken breasts seasoned with salt and pepper
- 2 tbsp extra virgin olive oil divided
- 1 tbsp minced garlic
Sauce Ingredients
- 1 cup ricotta cheese preferably whole milk
- 3 oz tomato paste about half a 6 oz can
- 1 cup chicken broth
Herbs & Spices
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp chili powder
- 1 tsp garlic salt
Vegetables & Garnish
- 2 cups mushrooms halved
- 3-4 sprigs fresh sage
- 1 tbsp chopped parsley
- to taste salt and pepper
- to taste crumbled feta cheese for topping
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Preparation
- Preheat your oven to 400°F (200°C) to get ready for baking the chicken and sauce together.
Cooking Chicken
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until golden brown and nearly cooked through. Remove chicken from the skillet and set aside.
Making the Sauce
- In a medium saucepan over medium heat, whisk together ricotta cheese, tomato paste, chicken broth, dried basil, oregano, chili powder, garlic salt, and a pinch of pepper until smooth and creamy. Bring to a gentle boil, then reduce heat to low and let simmer for a few minutes. Adjust seasoning as needed.
Sautéing Mushrooms
- Add the remaining 1 tablespoon of olive oil to the skillet used for chicken. Toss in the halved mushrooms and sauté for 2-3 minutes until they soften and absorb the flavors.
Finishing in Oven
- Pour the creamy sauce into the skillet with the mushrooms and stir gently to combine. Nestle the chicken breasts into the sauce, sprinkle with fresh sage and chopped parsley. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the sauce bubbles and the chicken is cooked through.
Serving
- Remove the skillet from the oven, sprinkle the top with crumbled feta cheese, and serve immediately. This dish pairs beautifully with rice, cauliflower rice, or crusty bread to soak up the sauce.
Notes
- Use whole milk ricotta for creamier texture.
- Pat chicken dry before searing for better browning.
- Adjust seasoning in the sauce to your taste before combining with chicken.
- Reheat leftovers gently with a splash of broth to keep sauce creamy.