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Creamy Tuscan Chicken Recipe (Easy One-Pan Dinner)

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Recipe by Rose Atwater

  • Prep Time10
  • Cook Time15
  • Total Time25 minutes
  • Yield4 1x

Description

This Creamy Tuscan Chicken is a quick, one-pan dinner with sauteed chicken in a rich parmesan cream sauce, packed with sun-dried tomatoes, garlic, and fresh spinach. It’s simple enough for busy weeknights but still feels a little special, and it pairs perfectly with pasta, rice, or even cauliflower rice for a lighter option.

Ingredients

Units Scale

Chicken

  • 1 1/2 pounds chicken breasts (3-4 small/medium, preferably. See note for large chicken breasts)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil, divided

 Sauce

  • 1 tablespoon olive oil (can
  • 1/3 cup diced onions
  • 4 cloves garlic
  • 1/2 cup sundried tomatoes
  • 3 cups spinach, roughly chopped
  • 1 1/4 cup heavy cream
  • 1/3 cup parmesan cheese, freshly shredded
  • 1 teaspoon Italian seasoning
  • Fresh parsley, for garnish

Instructions

Chicken

  1. Season your chicken with salt, pepper, garlic powder, and Italian seasoning on both sides.
  2. Add 1 tablespoon olive oil to a large skillet and heat over medium-high heat. Once oil is hot, gently place half the chicken breasts in the pan and cook for 2-3 minutes per side. The chicken does not need to be cooked through at this point. Remove chicken to a plate.
  3. Add another tablespoon of oil and heat again. Cook the remaining chicken and set them aside on the plate.

Sauce

  1. Add the tablespoon of olive oil to the skillet along with the onions. Reduce heat to medium and sauté until soft and starting to brown, about 5 minutes.
  2. Add the garlic and sundried tomatoes and cook an additional 1 minute.
  3. Add the spinach and heat for 2-3 minutes until starting to wilt.
  4. Pour in the heavy cream, parmesan cheese, and Italian seasoning and mix until cheese is melted.
  5. Gently add the chicken breasts back into the pan and simmer until chicken is cooked through and sauce is thick, reducing heat to keep a gently simmer. This will take about 7-12 minutes, depending on how thick your chicken breasts are. Cook until internal temperature of the chicken is 165 degrees.
  6. Serve over pasta or rice. Enjoy!

Equipment

Notes

  • If your chicken breasts are super thick or huge, I’d recommend pounding them down to about ¾ inch thick at most and then cutting them in half lengthwise or butterfly them.
  • You can serve this over a variety of options. Rice, mashed potatoes, pasta, or even quinoa. For a lighter option you can serve over cauliflower rice.
  •  Cream based sauces tend to not reheat or freeze very well. To reheat leftovers, heat the sauce on the stove over low heat. The lower the heat the more likely it won’t separate on you.
  •  Store leftovers in an airtight container for up to 3 days. Best if eaten day it’s made though.

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 503
  • Sugar: 2 g
  • Sodium: 554.8 mg
  • Fat: 32.6 g
  • Carbohydrates: 9.4 g
  • Fiber: 2.5 g
  • Protein: 44.1 g
  • Cholesterol: 171.3 mg

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Find it online: https://rosebakes.com/creamy-tuscan-chicken-recipe-easy-one-pan-dinner/

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