Weeknight Tuscan Chicken
This Weeknight Tuscan Chicken recipe is designed to bust the myth that delicious means difficult and time-consuming. Ready in under 30 minutes, it is made with fresh, wholesome ingredients and features a creamy Tuscan sauce with sun-dried tomatoes, garlic, and spinach, perfect for a quick and flavorful weeknight meal.
Equipment
- Large skillet,
- Meat thermometer
Ingredients
Weeknight Tuscan Chicken Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 5 oz fresh spinach, roughly chopped
- 1 tsp dried Italian seasoning
- salt and pepper to taste
- optional red pepper flakes for a touch of heat
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown; do not cook through.
- Remove chicken from skillet. Add minced garlic and sun-dried tomatoes; sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan. Simmer and reduce slightly.
- Stir in heavy cream and Parmesan cheese until sauce is smooth and creamy. Reduce heat to low and simmer to thicken.
- Add chopped spinach and stir until wilted, about 1-2 minutes.
- Return chicken to skillet, spoon sauce over top. Cover and simmer 5-7 minutes or until chicken reaches 165°F (74°C).
- Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
Notes
Use a meat thermometer to avoid overcooking chicken. Substitute chicken thighs for breasts or use half-and-half for lighter cream. Add red pepper flakes for heat or additional veggies like mushrooms or bell peppers.