One-Pot Creamy Tuscan Chicken
Nutrition Per Serving
650
cal
Carbs
10 g
6%
Fat
48 g
66%
Protein
45 g
28%
650
cal
Carbs
10 g
6%
Fat
48 g
66%
Protein
45 g
28%
Ingredients
Serves 4
- 4 chicken breasts (or thighs)
- 2 tbsp olive oil
- salt
- pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cups Parmesan cheese, grated
- 1 cup fresh spinach leaves
- ½ cups sun-dried tomatoes, sliced
Serves 4
- 4 chicken breasts (or thighs)
- 2 tbsp olive oil
- salt
- pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cups Parmesan cheese, grated
- 1 cup fresh spinach leaves
- ½ cups sun-dried tomatoes, sliced
Instructions
Step 1
Season chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
Step 2
In the same pan, melt butter and sauté garlic for 30 seconds. Add chicken broth, scraping up any browned bits. Stir in heavy cream, Parmesan, and Italian seasoning. Simmer until slightly thickened.
Step 3
Stir in spinach and sun-dried tomatoes. Cook until spinach wilts.
Step 4
Return chicken to the pan, spoon sauce over the top, and simmer 2–3 minutes. Serve with crusty bread, pasta, or mashed potatoes.
Ingredients
Serves 4
- 4 chicken breasts (or thighs)
- 2 tbsp olive oil
- salt
- pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cups Parmesan cheese, grated
- 1 cup fresh spinach leaves
- ½ cups sun-dried tomatoes, sliced
Serves 4
- 4 chicken breasts (or thighs)
- 2 tbsp olive oil
- salt
- pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cups Parmesan cheese, grated
- 1 cup fresh spinach leaves
- ½ cups sun-dried tomatoes, sliced
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