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Tuscan Chicken

This creamy one-pot Tuscan chicken dish is quick to prepare and full of rich flavors, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken breasts or thighs Thighs stay extra juicy, but breasts work great if seared quickly.
  • 4 cloves Garlic Fresh cloves give the best flavor.
  • 1/2 cup Sun-dried tomatoes Oil-packed slices; drain a bit but keep a teaspoon of oil for flavor.
  • 2 cups Baby spinach Toss in at the end to keep it vibrant.
  • 1 cup Heavy cream Can substitute with half-and-half.
  • 1 cup Chicken broth For depth and loosening the sauce.
  • 1/2 cup Parmesan cheese Freshly grated melts better.
  • 1 tbsp Italian seasoning Or use a mix of oregano, basil, and thyme.
  • 2 tbsp Olive oil For cooking.
  • 1 tbsp Butter For cooking.
  • to taste Salt and pepper Season as you go.
Optional Boosts
  • 1 pinch Red pepper flakes For heat.
  • 1 tbsp Lemon juice For brightness.
  • 1/4 cup Chopped fresh basil For garnish.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, and a sprinkle of Italian seasoning.
  2. Heat olive oil and butter over medium-high in a wide skillet.
  3. Sear the chicken for 4 to 5 minutes per side until golden and nearly cooked through. Transfer to a plate to rest.
Building the Sauce
  1. Lower the heat to medium. In the same pan, add another small pat of butter if the pan looks dry.
  2. Stir in minced garlic for 30 seconds until fragrant.
  3. Add chopped sun-dried tomatoes and a pinch of red pepper flakes.
  4. Pour in chicken broth and scrape up the tasty browned bits.
  5. Stir in heavy cream and bring to a gentle simmer.
  6. Sprinkle in parmesan and let it melt, stirring as the sauce thickens.
  7. Taste and adjust salt as necessary. If the sauce gets too thick, add a splash of broth. If too thin, let it simmer for a minute more.
  8. Wilt in the spinach until just softened.
  9. Slide the chicken back into the skillet and simmer for 2 to 4 minutes to finish cooking.
  10. Spoon the sauce over the top and finish with a squeeze of lemon and fresh basil if desired.

Notes

This dish keeps well in the fridge for up to 3 days. Cool leftovers, then store in an airtight container. Reheat with a splash of broth to maintain creaminess.