Tuscan Chicken Recipe
Restaurant-style creamy chicken that’s really one pan and about half an hour. The sauce does most of the work — good spooned over pasta, rice, or just mashed potatoes.
Equipment
- Large skillet
- Tongs
- Wooden spoon
Ingredients
Instructions
- Season the chicken all over with salt, pepper and Italian seasoning.
- Heat the oil in a large skillet over medium-high heat. Sear the chicken 5–6 minutes per side until golden and cooked through, then remove and set aside.
- Lower the heat, add the garlic and sun-dried tomatoes, and cook for 1 minute, stirring.
- Pour in the cream and broth, scraping up anything stuck to the pan. Stir in the parmesan and simmer 2–3 minutes until it thickens slightly.
- Add the spinach and stir until wilted, about a minute.
- Return the chicken to the pan, spoon the sauce over, and simmer 2 minutes to warm through.
Notes
- Slice the chicken before serving if a whole breast is overwhelming for little ones. It also soaks up more sauce that way.
Nutrition
Calories: 420kcal
Carbohydrates: 8g
Protein: 38g
Fat: 27g
Saturated Fat: 13g
Cholesterol: 150mg
Sodium: 710mg
Potassium: 690mg
Fiber: 1g
Sugar: 3g
*Nutrition Disclaimer
Course: Dinner
Cuisine: Italian-American