ONE PAN TUSCAN CHICKEN

Don't expect leftovers, it's just that good.


The sauce is creamy and delicate with salty bits of sundried tomatoes and spinach...spooned over the top of chicken that has a light crust of Parmesan cheese, and you've died and gone to heaven. This recipe is nice enough for company and simple enough for weeknights. And it all cooks in one skillet. Can't beat it.


My husband didn't have seconds (he had thirds) and asked the kids for what was left on their plates. That good.

Notes: Olive oil is extra-virgin.


ONE PAN TUSCAN CHICKEN

Ingredients: 1 lb. chicken breasts (3-4 pieces), 1 cup heavy whipping cream, 1/2 cup drained and chopped sundried tomatoes, 1 cup chopped spinach, 2 tsp. minced garlic, sea salt, pepper, paprika, 1/4 cup Parmesan cheese, 1 tbsp. diced butter, 1 tbsp. chopped parsley.

Serves 4.


1. Preheat the oven to 375*F. 2. Combine cream, sundried tomatoes, spinach, and *garlic (see note) in the bottom of a 10-inch oven-proof skillet.

3. Season chicken well on both sides with sea salt, pepper, and paprika. Nestle into the sauce. Sprinkle over Parmesan cheese and dot with the diced butter. 4. Place skillet in oven and bake for 30-35 minutes or until the internal temperature reaches 165*F. Remove from oven and tent with foil to rest for 5 minutes.

5. Sprinkle over chopped parsley before serving.


Tips:

  1. For a softer garlic taste, grate 1/2 of a garlic clove over the chicken before adding the Parm.

  2. Serve the chicken over pasta, rice , or mashed potatoes.

  3. To make an extra sauce: Remove the chicken to a plate and tent it with foil. Heat the remaining sauce in the skillet over medium-high while whisking in 1/2 cup of white wine. When sauce as bubbled and slightly reduced, remove from heat and spoon over the chicken or serve on the side.

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