Tuscan Chicken

Total Time Prep: 15 min. Cook: 30 min.
Yield 4 servings
Test Kitchen Approved
Seconds are a must when it comes to this creamy Tuscan chicken with sun-dried tomatoes, Parmesan and spinach. With this 45-minute recipe, eating your greens has never been easier.

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour, optional
  • 1 tablespoon butter
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 cup grated Parmesan cheese, divided
  • 3/4 teaspoon garlic powder
  • 2 cups fresh baby spinach
  • 1/3 cup julienned soft sun-dried tomatoes (not packed in oil)

Directions

  1. In a large skillet, heat oil over medium heat. Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off excess. Brown chicken on both sides; remove from pan. In the same skillet, melt butter. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer.
  2. Add broth; bring to a boil, stirring to loosen browned bits from pan. Stir in cream, 1/2 cup Parmesan cheese and garlic powder; cook over medium-low heat until sauce begins to thicken, about 5 minutes.
  3. Return chicken to pan; add spinach, tomatoes and remaining 1/2 cup Parmesan. Cook, covered, until spinach is wilted and a thermometer inserted in chicken reads 165°, 13-15 minutes.

Nutrition Facts

1 chicken breast half with 1/2 cup sauce: 591 calories, 41g fat (21g saturated fat), 187mg cholesterol, 857mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 43g protein.

This creamy, rich chicken dish is special enough to serve to company. Even better, it comes together in only 45 minutes. —Taste of Home Test Kitchen
Recipe Creator

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