Description
A rich and comforting Tuscan chicken skillet made with tender seared chicken, sun-dried tomatoes, spinach, and a creamy parmesan sauce. This one-pan dinner is ideal for cozy nights at home, relaxed Valentine’s meals, or an elegant weeknight dinner without extra effort.
Ingredients
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4 boneless skinless chicken breasts (6-ounce each)
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1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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3 tablespoons extra virgin olive oil
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4 garlic cloves minced
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1/4 cup finely chopped yellow onion
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1/2 cup sun-dried tomatoes thinly sliced
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2 cups baby spinach
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1 1/2 cups heavy cream see note above for dairy-free options
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1/4 cup freshly grated parmesan
Instructions
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Season both sides of each chicken breast with Italian seasoning, kosher salt, and freshly ground black pepper.
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Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3–4 minutes per side until golden. Remove the chicken from the skillet and set aside on a plate.
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In the same skillet, add the sun-dried tomatoes and minced garlic. Sauté for about 1 minute until fragrant.
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Add the remaining tablespoon of olive oil and the chopped onion to the skillet. Sauté for 2–3 minutes until the onion has softened.
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Add the baby spinach and cook for about 1 minute, stirring gently, until it begins to wilt.
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Pour in the heavy cream and add the parmesan cheese. Stir well and bring the mixture to a gentle simmer.
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Return the chicken to the skillet and cook for about 5 minutes, until heated through and coated in the sauce.
Notes
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Keep heat at medium to prevent the cream sauce from separating.
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Stir parmesan gradually for a smooth sauce.
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Serve immediately for best texture and flavor.