Description
A rich, garlicky one-pan weeknight dinner featuring seared chicken breasts in a creamy sauce with spinach, sun-dried tomatoes, and Parmesan cheese.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 4 cups fresh baby spinach
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Pound chicken breasts to 1/2 inch thickness if thick. Pat dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the pan. Once melted, add minced garlic and red pepper flakes. Stir for 30-60 seconds until fragrant, being careful not to brown the garlic.
- Pour in chicken broth to deglaze the pan, scraping up brown bits. Simmer for 1-2 minutes.
- Add heavy cream and sun-dried tomatoes. Simmer gently for 2-3 minutes until the sauce begins to thicken.
- Reduce heat to low. Stir in Parmesan cheese until melted and smooth. Add spinach and stir until wilted.
- Return chicken to the pan, nestling it into the sauce. Spoon sauce over the top. Heat through for 1-2 minutes until chicken reaches 165°F.
- Serve immediately, topped with extra Parmesan and black pepper.
Notes
Do not crowd the pan when searing chicken to ensure a good crust. Grate your own Parmesan cheese for a smoother sauce, as pre-grated cheese contains anti-caking agents. If the sauce is too thin, simmer longer or use a cornstarch slurry. This recipe is naturally gluten-free but check broth and seasoning labels. It does not freeze well due to the dairy content.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 480
- Sodium: 650
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: Tuscan chicken, creamy garlic chicken, one pan dinner, weeknight dinner, easy chicken recipe, sun-dried tomato sauce