Creamy Tuscan Chicken
515kcal
Ingredients
- 4 (6 oz each) small boneless and skinless chicken breasts
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3½ oz sun-dried tomatoes marinated in oil (drained and chopped) about ½ cup
- ½ cup low-sodium chicken broth
- 1½ cups heavy cream
- 3 cups fresh baby spinach
- 1½ oz shredded parmesan cheese (about ½ cup) or more to taste
- ¼ cup chopped fresh basil leaves (loosely packed)
Method
- Season chicken with Italian seasoning, salt, garlic powder, and black pepper.
- Heat oil in a large skillet over medium heat. Cook seasoned chicken for 5 minutes on each side until fully cooked (internal temperature 165°F/75°C). Remove chicken from skillet and set aside.
- In the same skillet, sauté shallots until translucent (about 1-2 minutes). Add minced garlic, cook for 30 seconds, then add sun-dried tomatoes and cook for 1-2 minutes.
- Pour in broth, bring to a simmer, scraping up any browned bits from the skillet.
- Add cream and cheese, stir. Return chicken to pan, simmer for 3-5 minutes until sauce thickens slightly. Taste, add salt and black pepper if needed. Remove chicken from skillet and set aside.
- Add spinach to skillet, cook until wilted. Return chicken to pan, spoon sauce over, add basil leaves, then remove from heat.
Nutrition
Calories515kcalCarbohydrates13gProtein10gFat49gSaturated Fat24gPolyunsaturated Fat3gMonounsaturated Fat19gCholesterol109mgSodium581mgPotassium692mgFiber3gSugar3gVitamin A3913IUVitamin C34mgCalcium238mgIron2mg
Notes
To store leftover creamy Tuscan chicken, cool it, seal it in airtight containers, refrigerate promptly, label with the date, use within 3-4 days, and reheat thoroughly when ready to eat.