My Tuscan chicken is a flavorful, restaurant-quality dinner option that comes together in just 30 minutes (and in just one pan!).Recipe includes a how-to video!
½cup(55g)sun dried tomatoesdrained of oil and sliced thin
1 ½Tablespoonsminced garlic
1teaspoondried basil
1teaspoondried thyme
¼teaspoonsalt
¼teaspoonpepper
⅛teaspooncrushed red pepper
½cup(118ml)chicken broth
1 ¼cups(296ml)heavy cream
½cup(30g)grated parmesan cheese
2cups(60g)baby spinach
Instructions
Use a sharp knife to filet each chicken breast into two thin pieces. Sprinkle chicken all over with salt and pepper. Dredge through the flour and set aside.
1 lb boneless skinless chicken breast, Salt & pepper, ½ cup all-purpose flour
Heat oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken to the skillet and cook until golden brown. Flip and cook until cooked through. Remove chicken from skillet, place on a plate and set aside.
2 Tablespoons avocado or olive oil
Reduce stovetop heat to medium and add a tablespoon of oil to your pan. Add the onion and bell pepper and cook until softened.
1 Tablespoons olive oil, ½ cup yellow onion, 1 red bell pepper
Add garlic and tomatoes and cook, stirring, until garlic is fragrant, then cook for an additional 30 seconds.
½ cup sun dried tomatoes, 1 ½ Tablespoons minced garlic
Stir in dried basil, dried thyme, salt, pepper, and crushed red pepper.
Gradually add in the chicken broth, make sure to scrape the bottom of the pan as you do so that any browned bits are worked back into the sauce. Cook until liquid is reduced by 50 percent.
½ cup chicken broth
Slowly drizzle in cream, stirring until fully combined.
1 ¼ cups heavy cream
Add parmesan cheese and spinach and cook until the cheese is melted and the spinach is wilted. Taste-test and add additional salt and pepper if needed.
½ cup grated parmesan cheese, 2 cups baby spinach
Add the chicken back to the pan and allow to warm through. Serve immediately (this dish is delicious served as-is or over pasta).
Video
Notes
Storing
Store in an airtight container in the refrigerator for up to 3 days. Sauce is prone to breaking when reheated, so it’s recommended to reheat slowly (like in a saucepan over low heat).