One Pan Tuscan Chicken in Parmesan Cream Sauce
User Reviews
5
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Prep Time
7 mins
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Cook Time
20 mins
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Total Time
27 mins
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Servings
4 servings
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Calories
399 kcal
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Course
Main Course
One Pan Tuscan Chicken in Parmesan Cream Sauce
Description
One Pan Tuscan Chicken in Parmesan Cream Sauce begins by seasoning and searing chicken breasts in olive oil until golden. Removed briefly, the pan is then used to cook butter with minced shallots and garlic, followed by cherry and sun-dried tomatoes. Baby spinach is stirred in until wilted. Heavy cream and freshly grated Parmesan cheese are added and simmered to form a thick, creamy sauce. Chicken returns to the pan to finish cooking and absorb the sauce flavors.
The sauce offers a creamy texture with bursts of sweetness and acidity from the tomatoes, balanced by the savory, nutty Parmesan and aromatic herbs. The spinach adds a tender green component. Cooking everything in one pan concentrates flavors and simplifies cleanup.
This dish pairs well with mashed potatoes, pasta, or vegetable sides like asparagus, broccolini, or sautéed mushrooms. The recipe also suggests variations such as adding red pepper flakes, spicy mustard, or serving over low-carb zoodles. It is versatile enough for multiple servings and meal leftovers.
For making smaller portions, the recipe can be halved. The sauce can be flavored with different leafy greens or vegetables as desired. Incorporating extra mushrooms or peas is also suggested to add variety.
Ingredients
- 4 chicken breast boneless, skinless
- 1 tablespoon extra virgin olive oil
- kosher salt
- black pepper
- 1 teaspoon oregano
- 3 tablespoons butter
- 1 small shallot minced (optional)
- 3 cloves garlic minced
- 1 cup cherry tomato halved (or grape tomatoes
- 3 cups baby spinach
- ¼-1/2 cup sun-dried tomatoes dry or oil-packed
- 1/2 cup heavy cream
- ¼ cup parmesan fresh grated
- lemon for serving (optional, wedges
- basil for garnish, fresh
Instructions
- In a heavy bottomed skillet (cast iron is my favorite here) over medium heat, add oil and heat. Pat the chicken dry with paper towels, then sprinkle chicken on both sides with salt and pepper and oregano, then add to a hot pan, cooking until golden, about 4-5 minutes per side, depending on thickness of breasts. Remove from the skillet and tent with foil to keep warm.
- In the same skillet, melt the butter over medium heat. Add shallot and brown for a few minutes, add garlic and cook for one minute or until fragrant. Add cherry tomatoes and sun-dried tomatoes and season with a little salt and pepper.
- Cook, stirring occasionally until tomatoes are beginning to burst, then stir in baby spinach and stir until it begins to wilt.
- Stir in heavy cream and parmesan cheese and bring to a simmer. Reduce heat to low and simmer until sauce is thickened and slightly reduced. Return chicken to skillet, nestling in the sauce and cook until heated through, another 5 minutes or so should do it.
- We love serving this delicious dish over mashed potatoes, pasta and zoodles, with a little of the Tuscan cream sauce spooned over the top. A side of garlic bread and your favorite red wine tops off this meal!
- If desired, serve with a lemon wedge and a little fresh basil.
Notes
- This recipe makes enough for about 4 servings but can be scaled down to two servings using the servings toggle.
- Serve over mashed potatoes, pasta, or zucchini noodles for different textures and carb preferences.
- Add vegetables like asparagus, broccolini, kale, mushrooms, peas, or artichoke hearts to vary the dish.
- Incorporate red pepper flakes or spicy mustard to add heat if desired.
- Complement the dish with a simple salad, cheesy garlic bread, or a glass of wine for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 399kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 133mg | 44% |
| Sodium | 337mg | 14% |
| Potassium | 933mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3143IU | 63% |
| Vitamin C | 20mg | 22% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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