Description
Creamy Tuscan Chicken with juicy pan-seared chicken, garlic Parmesan sauce, sun-dried tomatoes, and spinach. One-pan, weeknight-friendly, and ready in about 25 minutes.
Ingredients
4 small chicken breasts (or 2 large halved), patted dry
1 tsp kosher salt, 1/2 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
1 tbsp butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), sliced and drained
1 cup low-sodium chicken broth
1 cup heavy cream (or half-and-half)
1/2 cup freshly grated Parmesan
2 cups baby spinach
Juice of 1/2 lemon (about 1 tbsp)
Optional: pinch crushed red pepper
Instructions
1. Season chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high; sear chicken 4–5 minutes per side. Transfer to a plate.
3. Lower heat to medium; add butter and garlic; cook 30 seconds.
4. Stir in sun-dried tomatoes; cook 1 minute.
5. Pour in broth; scrape browned bits and simmer 2 minutes.
6. Stir in cream and Parmesan; simmer gently 2–3 minutes to thicken.
7. Add spinach; wilt 30–60 seconds.
8. Return chicken to skillet; spoon sauce over; squeeze lemon; adjust salt and heat with crushed red pepper.
9. Serve with pasta, rice, or bread.
Notes
For lighter sauce, use half-and-half or 3/4 cup cream + 1/4 cup milk.
Add 1 cup sliced mushrooms after garlic for extra umami.
Reheat gently with a splash of broth; avoid boiling to keep sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 170 mg