How To Make Creamy Tuscan Chicken | One Pan Dinners

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories and dairy-free.

Cut the chicken breasts in half horizontally to create four pieces, trying to make them the same thickness.

Season both sides of the chicken with salt and black pepper.

In a frying pan over medium-high heat, add 1 tablespoon of olive oil and 2 teaspoons of sun-dried tomato oil from the jar.

Once the oil is hot, add the chicken and brown it on all sides, moving it around if the heat is uneven.

Once the chicken is golden brown, take it out of the pan and set it aside on a plate.

Turn the heat down to medium and add 1 tablespoon of butter to the pan.

Add 1 diced shallot and 3 cloves of minced garlic to the pan and stir until fragrant.

Add 1/2 cup of chicken stock to deglaze the pan, scraping up the browned bits.

Add 1/2 cup of chopped sun-dried tomatoes and 1 tablespoon of tomato paste, stirring until the tomato paste melts into the sauce.

Pour in 1 cup of heavy cream and 1 cup of grated Parmesan cheese, stirring until the cheese is melted.

Add 3 cups of washed baby spinach and stir until wilted, which takes a couple of minutes.

Add 2 tablespoons of fresh basil and 1 tablespoon of fresh thyme to the sauce, stirring until it thickens.

Return the chicken to the pan along with any juices, turn the heat to medium-low, and let it finish cooking in the sauce for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens