Make this rich, flavorful, and creamy Tuscan Chicken in one skillet in under 30 minutes. This recipe features tender chicken breasts in a garlic cream sauce with sun-dried tomatoes and spinach.
Author:Elias Rodger
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
4 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, drained and chopped
2 cups fresh spinach
Instructions
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken and set it aside on a plate.
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
Stir in the heavy cream and bring the sauce to a gentle simmer.
Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
Add the chopped sun-dried tomatoes and fresh spinach to the sauce. Stir until the spinach wilts, about 1-2 minutes.
Return the cooked chicken breasts to the skillet, spooning the sauce over them.
Cook for 1 minute to heat the chicken through. Serve immediately.
Notes
For a low-carb option, skip serving with pasta or rice.
You can substitute heavy cream with half-and-half, but the sauce will be thinner.
Use oil-packed sun-dried tomatoes for better flavor.