One-Pan Creamy Tuscan Chicken

Ingredients

• 2 large (about 1.5 lbs total) boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• to taste Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/4 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup jarred sun-dried tomatoes, drained and chopped
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese

Steps

1. 1

   Slice the chicken breasts in half horizontally to create four thinner cutlets. In a shallow dish, combine the flour with a generous pinch of salt and pepper. Pat the chicken dry and dredge each cutlet in the flour mixture, shaking off any excess.

2. 2

   In a large (12-inch) skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Once the butter is melted and foaming, place the chicken in the pan in a single layer. Sear for 4-6 minutes per side, until golden brown and cooked through (165°F). Transfer the chicken to a plate.

3. 3

   Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and dried Italian seasoning. Cook until fragrant, stirring constantly for about 30-60 seconds.

4. 4

   Pour in the chicken broth to deglaze, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and sun-dried tomatoes, bringing the sauce to a simmer.

5. 5

   Reduce the heat to low and whisk in the grated Parmesan cheese until it has completely melted into the sauce. Season with salt and pepper to your liking.

6. 6

   Add the baby spinach to the sauce, stirring until it has just wilted.

7. 7

   Return the seared chicken and any accumulated juices back to the skillet. Spoon the sauce over the chicken and allow it to simmer gently for 1-2 minutes to heat through before serving.