One-Pan Tuscan Chicken Recipe
Equipment
Large cast iron skillet or heavy-bottomed skillet
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Tongs
Wooden spoon or silicone spatula
Cheese grater
Small bowl
Equipment
- Large cast iron skillet or heavy-bottomed skillet
- Measuring Cups
- Measuring spoons
- Cutting board
- Sharp knife
- Tongs
- Wooden spoon or silicone spatula
- Cheese grater
- Small bowl
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 cup chicken broth
- 1¼ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¾ cup chopped sun-dried tomatoes
- 2 cups fresh spinach
- ½ teaspoon red pepper flakes optional
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt, black pepper, paprika, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5-6 minutes per side until golden brown. Transfer the chicken to a plate.
- Reduce the heat to medium. Melt the butter in the same skillet.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the Parmesan cheese and stir until melted and smooth.
- Stir in the chopped sun-dried tomatoes and red pepper flakes.
- Add the fresh spinach and cook until wilted.
- Return the chicken breasts to the skillet. Spoon the creamy sauce over the chicken.
- Simmer for 3-5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the heat. Let the chicken rest for 5 minutes.
- Garnish with chopped parsley and extra Parmesan cheese before serving.
Notes
Nutrition Information (Per Serving)
- Calories: 565 kcal
- Protein: 44 g
- Carbohydrates: 9 g
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Cholesterol: 165 mg
- Sodium: 730 mg
- Potassium: 790 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 28% DV
- Vitamin C: 12% DV
- Calcium: 25% DV
- Iron: 15% DV
