This creamy One-Pan Tuscan Chicken is a flavorful and easy dish featuring tender chicken, sun-dried tomatoes, spinach, and a rich garlic-Parmesan cream sauce. Perfect for weeknight dinners or special occasions!
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (packed in oil)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Instructions:
Prepare the Chicken:
- Season the chicken breasts on both sides with salt, pepper, paprika, and Italian seasoning.
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown. Remove and set aside (chicken doesn’t need to be fully cooked at this stage).
Make the Sauce:
- In the same skillet, reduce the heat to medium and melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in sun-dried tomatoes and cook for another minute.
- Add chicken broth and heavy cream, stirring well to combine. Bring to a gentle simmer.
Add Spinach and Parmesan:
- Stir in fresh spinach and grated Parmesan cheese. Cook until the spinach wilts and the cheese melts into the sauce, creating a creamy consistency.
Return Chicken to the Pan:
- Place the seared chicken breasts back into the skillet, spooning sauce over them. Cover and simmer for 5-7 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Serve:
- Garnish with additional Parmesan cheese or fresh basil if desired. Serve hot with crusty bread, pasta, or rice to soak up the creamy sauce.
Tips:
- Use boneless chicken thighs for a juicier option.
- Substitute sun-dried tomatoes with cherry tomatoes for a milder flavor.
- Make it keto-friendly by serving over zucchini noodles or cauliflower rice.
