One Pan Creamy Tuscan Chicken Perfect for Weeknight Dinners

Prepare spinach by removing the stems and keeping only the leaves.

Chop sundried tomatoes into smaller pieces, but not too finely.

Season chicken with salt and pepper on both sides.

Heat olive oil and butter in a pan.

Sear the chicken skin side down for a couple of minutes until cooked 85% through, flipping as necessary.

Cover the chicken with foil to keep it warm while preparing the sauce.

Add fresh butter to the pan and lower the heat.

Fry garlic in the butter until fragrant.

Stir in 1 to 2 tablespoons of tomato paste and cook briefly.

Add chili flakes and paprika to the mixture and stir.

Pour in chicken stock and bring to a steady simmer.

Add chopped sundried tomatoes and Italian seasoning, stirring to combine.

Pour in about 1 cup of cream and stir until the sauce thickens.

Add grated parmesan cheese to the sauce and mix well until combined.

Season the sauce with black pepper to taste, avoiding additional salt due to the chicken stock and parmesan.

Add spinach to the sauce and stir until wilted.

Return the chicken to the pan to warm it up and ensure it is fully cooked.

Serve the Tuscan chicken with sauce over mashed potatoes or pasta.

Equipment Needed

Spice Level:

Dietary