Description
A flavorful and easy one-pan dinner featuring tender chicken breasts cooked in a creamy garlic sauce with sun-dried tomatoes and optional spinach. Perfect for quick weeknight meals with minimal cleanup.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz / 340g)
- 2 tablespoons olive oil (extra virgin recommended)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/3 cup chopped sun-dried tomatoes (about 50g), packed in oil
- 1 cup chicken broth (240ml), low-sodium
- 3/4 cup heavy cream (180ml)
- 1/2 cup freshly grated Parmesan cheese (50g)
- 1 teaspoon Italian seasoning (or dried basil and oregano mix)
- 2 cups baby spinach (60g), optional
- Salt and black pepper, to taste
Instructions
- Pat the chicken breasts dry and pound them to an even thickness (about ½ inch). Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 3-4 minutes per side until golden brown and cooked through. Work in batches if needed. Transfer chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes. Stir constantly for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in chicken broth and scrape up browned bits from the pan. Let simmer for 2 minutes to reduce slightly.
- Stir in heavy cream and Italian seasoning. Let sauce gently bubble for 3 minutes, stirring occasionally until it thickens and looks glossy.
- Remove pan from heat and stir in grated Parmesan cheese until melted and smooth. If using spinach, toss it in now to wilt quickly.
- Return chicken breasts to the skillet, spoon sauce over the top, and cook together for 1-2 minutes so chicken absorbs some sauce.
- Serve immediately with extra sauce spooned over the top. Optionally garnish with fresh cracked black pepper and fresh basil.
Notes
Pound chicken breasts to even thickness for even cooking. Use sun-dried tomatoes packed in oil for richness; rehydrate dry-packed tomatoes if needed. Add cream cheese for extra creaminess. Use fresh Parmesan cheese to avoid grainy sauce. Add spinach last to keep vibrant color. Leftover sauce is great for pasta or veggies. Reheat gently with splash of milk or broth to prevent drying out. Avoid freezing as cream sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 520
- Sugar: 3
- Sodium: 550
- Fat: 34
- Saturated Fat: 17
- Carbohydrates: 7
- Fiber: 1
- Protein: 45
Keywords: Tuscan chicken, creamy garlic chicken, sun-dried tomatoes, one pan dinner, easy chicken recipe, weeknight dinner, creamy sauce