Description
A rich, garlicky one-pan weeknight dinner featuring tender chicken breasts in a creamy sauce with sun-dried tomatoes, spinach, and Parmesan cheese.
Ingredients
Scale
- 2 large or 4 small boneless, skinless chicken breasts (about 600g)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 6–8 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (packed in oil)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 4–5 cups fresh spinach
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil or parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry and pound to an even ½-inch thickness. Season both sides with salt, pepper, Italian seasoning, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and a splash of their oil to the pan. Stir for 30 seconds, then pour in chicken broth, scraping up browned bits from the bottom.
- Simmer broth for 2 minutes to reduce slightly. Pour in heavy cream and stir. Simmer gently for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
- Remove pan from heat. Stir in Parmesan cheese until melted and smooth. Add spinach and stir until wilted (1-2 minutes).
- Return chicken and any accumulated juices to the pan. Nestle chicken into sauce and let sit for 1-2 minutes to warm through.
- Taste and adjust seasoning if needed. Serve immediately garnished with fresh basil or parsley.
Notes
Pound chicken to even thickness for uniform cooking. Do not skip searing for flavor. Remove pan from heat before adding cheese to prevent graininess. Use low-sodium broth to control salt levels as sun-dried tomatoes and Parmesan are salty. This dish does not freeze well due to the dairy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: Tuscan chicken, one pan dinner, creamy garlic chicken, weeknight dinner, sun-dried tomato, easy chicken recipe, gluten-free option