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Creole Tuscan Chicken

Prep Time

20 minutes

Cook Time

30 minutes

Servings

3-6 people

The aromatic flavors of Italy and Louisiana come together for a 30-minute indulgent dinner! Firehouse Grub’s take on Tuscan Chicken brings Creole flavors to the dish making this one of the best chicken dinners you’ve ever tasted.

Creole Tuscan Chicken

Shop Tony's Flavors In This Recipe

Ingredients

  • 3 Big Chicken Breasts, Butterflied (or 6 Smaller Chicken Breasts Pounded Out)

  • 2 Cups Flour

  • 3 Eggs

  • 2/3 Cup Parmesan Cheese for Coating Chicken

  • 2 Cups Italian Bread Crumbs

  • 2 Tablespoons of Tony’s Original Creole Seasoning, Divided

  • 2 Tablespoons Olive Oil

  • 2 Tablespoons Butter

  • 1 Medium Onion, Diced

  • 1/2 Pound Bacon

  • Noodles of Your Choice

  • 3 Cups Mushrooms, Roughly Chopped

  • 2/3 Cup Sun Dried Tomatoes

  • 2 Tablespoons Garlic, Minced

  • 1 Cup Chicken Broth

  • 3 Cups Heavy Cream (Can Substitute Almond Milk or Milk with Corn Starch for Healthier Option)

  • 4 Cups Spinach

  • 1/2 Cup Parmesan Cheese, Freshly Grated
  • Clear

Directions

  1. Heat Skillet on medium-high heat.
  2. Preheat oven to 400°F.
  3. Set up coating station: in one bowl add flour; in second bowl add eggs and beat; in third bowl stir and combine 2/3 cup Parmesan, 2 cups of Italian bread crumbs, and 1 tablespoon of Tony’s Original Creole Seasoning.
  4. Coat chicken in flour, then dredge in eggs, then coat in the bread crumb mixture.
  5. Add 1 tablespoon of olive oil and 2 tablespoons of butter to skillet.
  6. Once oil is hot, cook chicken for 5-6 minutes per side. Remove chicken and transfer to a baking sheet and cook for 10 more minutes in the oven or until internal temperature reaches 165°F.
  7. In the same skillet, add diced onion and diced bacon. Meanwhile, cook noodles.
  8. After about 5 minutes, add roughly chopped mushrooms.
  9. Once onion, bacon and mushrooms are cooked, add sun dried tomatoes and minced garlic. Cook until fragrant.
  10. Add chicken broth to deglaze pan. Simmer to reduce by half.
  11. Reduce heat to medium and add heavy cream. Cook until slightly thickened.
  12. Add spinach and cook until wilted. Season to taste with Tony’s Original Creole Seasoning. Taste sauce at this time to see if it needs any more.
  13. Add Parmesan cheese and stir to melt.
  14. Add noodles to sauce and serve with chicken. Top with more Parmesan cheese if desired.

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