Tuscan Chicken Recipe
This creamy Tuscan chicken recipe features tender chicken breasts simmered in a rich parmesan garlic sauce with sun-dried tomatoes and fresh spinach. Simple to make and full of bold flavors, it’s a delicious one-pan dinner for any weeknight.
Servings: 4
Calories: 511kcal
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts (2 chicken breasts sliced in half lengthwise)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 2 teaspoons garlic (minced)
- 1 teaspoon Italian seasoning
- ¾ cup parmesan cheese
- 1 cup baby spinach (chopped)
- ½ cup sun-dried tomatoes
Instructions
- Thinly slice the chicken into six fillets lengthwise. Season both sides of the chicken with salt, pepper, and paprika.
- Over medium-high heat, add the olive oil. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through. Then, remove and set aside. Cover with aluminum foil on a plate
- Reduce the heat to medium-low, and add the heavy cream, chicken broth, garlic, and Italian seasoning. Whisk continuously until the sauce starts to bubble. Slowly whisk in parmesan until completely melted.
- Add the sundried tomatoes and spinach. Stir occasionally until the spinach starts to wilt. Add chicken back into the sauce and coat.
- Serve over pasta or rice, and enjoy!
Notes
- Slice chicken thinly for faster, more even cooking.
- Make sure your skillet is hot before adding chicken to get a golden, crispy sear.
- Turn down the heat when simmering the sauce to avoid burning or curdling.
- Add spinach and sun-dried tomatoes to keep the spinach fresh and prevent it from getting soggy.
Nutrition
Calories: 511kcal | Carbohydrates: 12g | Protein: 35g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 869mg | Potassium: 1034mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2012IU | Vitamin C: 10mg | Calcium: 303mg | Iron: 2mg