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Creamy Tuscan Chicken – vegetarian recipe
Stav Kogan

Creamy Tuscan Chicken

Escape to the Italian countryside without leaving your kitchen! This Creamy Tuscan Chicken is the ultimate one-pan wonder, delivering a restaurant-quality meal in just 30 minutes. Imagine tender, golden-brown chicken breasts bathed in a luscious parmesan cream sauce, studded with
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 550
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs (680 g / 24 oz) boneless, skinless chicken breast, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 1 cup (240 ml) heavy cream
  • 0.5 cup (120 ml) chicken broth
  • 0.5 cup (50 g / 1.76 oz) grated Parmesan cheese
  • 0.5 cup (100 g / 3.5 oz) sun-dried tomatoes, chopped
  • 1 cup (30 g / 1.06 oz) fresh spinach
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) Italian seasoning
  • Salt and black pepper, to taste
  • For extra tender chicken, pound the breasts to an even thickness before slicing. This ensures they cook quickly and uniformly without drying out.
  • Use freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent the sauce from becoming perfectly smooth and creamy.
  • If using sun-dried tomatoes that are not packed in oil, rehydrate them in warm water for about 20 minutes before chopping and adding them to the sauce.

Method
 

  1. Directions
  2. Season the chicken slices on both sides with garlic powder, Italian seasoning, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
  5. Transfer the chicken to a plate.
  6. Reduce heat to medium.
  7. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
  8. Whisk in the heavy cream and bring to a gentle simmer.
  9. Stir in the grated Parmesan cheese and continue whisking until the sauce is smooth and begins to thicken.
  10. Mix in the chopped sun-dried tomatoes and fresh spinach.
  11. Cook for 1-2 minutes, stirring until the spinach has wilted into the sauce.
  12. Return the cooked chicken to the skillet, nestling it into the sauce.
  13. Let it simmer for another minute to heat through.
  14. Serve immediately, spooning extra sauce over the chicken.

Nutrition

Calories: 550kcalCarbohydrates: 8gProtein: 45gFat: 38g

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