Description
This creamy Tuscan chicken is a quick and easy one-pan dinner featuring tender chicken breasts smothered in a rich garlic parmesan sauce with sun-dried tomatoes and spinach.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped sun-dried tomatoes
- 1 cup baby spinach leaves
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter and add the garlic. Cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the heavy cream and Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
- Stir in the sun-dried tomatoes and spinach. Cook until the spinach wilts, about 2 minutes.
- Return the chicken to the pan and spoon the sauce over the top. Simmer for 2-3 minutes to heat through.
- Garnish with chopped parsley if desired, and serve warm.
Notes
- Use thin chicken breasts or cut thick ones in half for quicker cooking.
- Can be served over pasta, rice, or mashed potatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 475
- Sugar: 4g
- Sodium: 460mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
