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One Pan Tuscan Chicken with Sun Dried Tomatoes

Close-up of seared One Pan Tuscan Chicken with sun dried tomatoes and spinach in a creamy sauce.
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Cook juicy chicken breasts and a creamy sun-dried tomato sauce all in one skillet for a simple, flavorful weeknight dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  3. Sear the chicken breasts for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2 minutes.
  6. Stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese melts and the sauce thickens slightly.
  7. Add the fresh spinach to the sauce and stir until it wilts down, about 1 minute.
  8. Return the seared chicken breasts to the skillet, nestling them into the sauce.
  9. Cover the skillet and let it simmer on low heat for 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Serve the chicken immediately with the pan sauce spooned over the top.

Notes

  • If your skillet is not oven-safe, you can finish cooking the chicken in the sauce on the stovetop over low heat, covered, until done.
  • Use oil-packed sun-dried tomatoes for the best flavor. Pat them dry before chopping.
  • For a tangier sauce, add 1 teaspoon of Dijon mustard with the heavy cream.

Nutrition

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