One Pan Tuscan Chicken
Juicy chicken, a creamy sauce made with bursts of sun dried tomatoes, Parmesan cheese and spinach, and it's ready in about 30 minutes, making it a great weeknight dinner option.
Servings: 4 servings
Calories: 620kcal
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp sun dried tomato oil (from the sun dried tomato jar)
Sauce
- 1 Tbsp butter
- 5 oz jar sun dried tomato halves or pieces drained
- 5 cloves garlic minced
- 1 Tbsp all purpose flour
- 3/4 cup reduced sodium chicken broth
- 3/4 cup heavy whipping cream
- 1 tsp dijon mustard
- 3/4 tsp dried Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp dried rosemary
- 1 - 1 1/2 cups fresh baby spinach roughly chopped if desired
- 2/3 cup grated Parmesan cheese fresh is best
Instructions
Drain tomatoes
- Place fine mesh sieve over the top of a small mixing bowl, then pour the contents of the sun dried tomato jar into the sieve. The oil will drain into the mixing bowl, which is what is used to cook the chicken. Set both the bowl and the drained tomatoes aside.
Prep chicken
- Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book. Slice all the way through, so you now have 4 thinly sliced pieces of chicken.
- Season chicken on both sides with onion powder, paprika, Italian seasoning, salt and pepper.
Sear chicken
- Add 3 Tbsp of the reserves sun dried tomato oil to large skillet (I use cast iron or stainless steel) and heat over MED HIGH heat.
- Add chicken and cook about 3-5 minutes per side, until golden. Remove to a plate and cover loosely with foil to keep warm.
- If skillet isn't big enough to cook all 4 pieces of chicken at once, cook the chicken in batches.
Make the sauce
- Reduce heat to MED. Add butter and melt. Add sun dried tomatoes and garlic and cook about 30 seconds to 1 minute.
- Add flour and stir. Cook about 1 minute.
- Carefully pour in chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in heavy cream and mustard and stir well to combine.
- Season with Italian seasoning, rosemary and black pepper. Cook 2-4 minutes, or until thickened slightly.
- Stir the baby spinach into the sauce, cooking about 2-3 minutes, until it starts to wilt. Stir in Parmesan cheese.
Return chicken to skillet
- Add chicken back to the skillet, and spoon sauce over the chicken, turning to coat.
- Top with additional Parmesan cheese if desired.
Notes
- If desired, you can omit using the sun dried tomato oil and use olive oil instead. I really love the added flavor from the sun dried tomato oil though.
Nutrition
Calories: 620kcal | Carbohydrates: 23g | Protein: 47g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 1365mg | Potassium: 2094mg | Fiber: 6g | Sugar: 1g | Vitamin A: 15692IU | Vitamin C: 92mg | Calcium: 686mg | Iron: 7mg