Description
Tuscan Chicken comes together faster than you can order takeout, making dinner a breeze right in one single skillet. Packed with sun-dried tomatoes, spinach, and a luscious cream sauce, this simple recipe delivers restaurant-quality flavor without the complicated steps or extra dishes to wash.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts, sliced thinly
Dairy and Cream:
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
Produce and Seasonings:
- 2 cups fresh spinach
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and sliced
- 1 tablespoon olive oil
- ½ cup chicken broth
- Salt and pepper to taste
Instructions
- Sprinkle 1 pound chicken breast slices generously with salt and pepper, ensuring even seasoning across all surfaces.
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering and fragrant.
- Carefully place seasoned chicken into hot skillet, allowing each piece to develop a golden-brown crust without overcrowding.
- Cook chicken for 3-4 minutes per side until internal temperature reaches 165°F (74°C), then transfer to a clean plate.
- Reduce heat to medium and add chopped onion, sautéing until translucent and soft, approximately 3 minutes.
- Introduce minced garlic and sliced sun-dried tomatoes, stirring quickly to prevent burning and release aromatic flavors.
- Pour 1 cup heavy cream and ½ cup chicken broth into the skillet, creating a luxurious base for your sauce.
- Simmer sauce for 2-3 minutes, letting it gradually thicken and concentrate its rich flavors.
- Sprinkle ¼ cup Parmesan cheese into the sauce, whisking until completely melted and incorporated.
- Fold 2 cups fresh spinach into the creamy mixture, allowing leaves to gently wilt and turn vibrant green.
- Return seared chicken to the skillet, coating each piece generously with the velvety sauce.
- Serve immediately, ensuring everyone gets a perfect blend of chicken, vegetables, and creamy sauce.
Notes
- Use a cast-iron or heavy-bottomed skillet for the most even heat distribution and best browning on the chicken.
- Salt and pepper the chicken generously before cooking to ensure deep, balanced flavor throughout the meat.
- Check chicken’s internal temperature reaches 165°F to guarantee it’s fully cooked without becoming dry.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt and reduce the Parmesan cheese quantity to cut calories.
- Prep Time: 2-3 minutes
- Cook Time: 15-18 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg