One Pan Tuscan Chicken Recipe

Name: One Pan Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 ½ pounds boneless skinless chicken breasts; 2 Tablespoons olive oil; 1 ½ cups chicken broth; 1 ½ cup heavy whipping cream; 4 cloves garlic; 1 teaspoon kosher salt; ¼ teaspoon black pepper; pinch red pepper flakes; 1 cup Parmesan Cheese; 3 cups fresh spinach; 1 ½ cups cherry tomatoes; pasta

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
823 kcal
Course
Main Course
Cuisine
Italian

One Pan Tuscan Chicken Recipe

Nicole Henderson

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Creamy Tuscan Garlic Chicken has a cheesy garlic sauce with cherry tomatoes and fresh spinach! Serve over pasta for a restaurant quality meal in under 30 minutes!

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Ingredients

Servings

1 ½ pounds boneless skinless chicken breasts
2 Tablespoons olive oil
1 ½ cups chicken broth
1 ½ cup heavy whipping cream
4 cloves garlic pressed
1 teaspoon kosher salt
¼ teaspoon black pepper
pinch red pepper flakes
1 cup Parmesan Cheese
3 cups fresh spinach
1 ½ cups cherry tomatoes sliced in half
pasta for serving

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Instructions

Cook pasta according to package directions while making chicken.
In a large ziploc bag, add chicken. Pound until desired thickness, about 1/4 inch or less.
In a large skillet, heat olive oil over medium high heat. Add chicken. Season with salt and pepper (about 1 tsp kosher salt and 1/2 tsp pepper). Cook for about 3-5 minutes, each side, until no longer pink in the center. Remove chicken and set aside.
To the skillet, add chicken broth, heavy cream, garlic, salt, pepper and parmesan cheese. Whisk over medium high heat until thick and bubbly (this takes a couple minutes). Add in spinach and tomatoes and cook for a couple minutes until spinach has wilted down. Return chicken to skillet and serve over pasta. ENJOY!

Notes

Pound out the chicken breasts. I buy big bulky organic chicken breasts, and in order to have them cook evenly in the skillet, and in little time, I put them in a ziploc bag and pound them with a meat tenderizer. My goal is to get them about 1/4-inch thick.
Remove the chicken to make the sauce. The chicken will be cooked through after being seared in the pan. Remove it to a plate and keep warm while you make the sauce. The chicken gets added back to the pan at the end.
Thicken the sauce. Allow the sauce to get nice and thick and bubbly in the pan before you add the vegetables and return the chicken to the pan. It just takes a few minutes but makes the sauce that much more rich and luxurious!

Nutrition Information

Show Details

Calories 823kcal (41%) Carbohydrates 20g (7%) Protein 66g (132%) Fat 53g (82%) Saturated Fat 27g (135%) Polyunsaturated Fat 21g Trans Fat 1g Cholesterol 269mg (90%) Sodium 1284mg (54%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 823 kcal

% Daily Value*

Calories	823kcal	41%
Carbohydrates	20g	7%
Protein	66g	132%
Fat	53g	82%
Saturated Fat	27g	135%
Polyunsaturated Fat	21g	124%
Trans Fat	1g	50%
Cholesterol	269mg	90%
Sodium	1284mg	54%
Fiber	2g	8%
Sugar	5g	10%