Creamy Tuscan Chicken Recipe Is a Winner High-Protein Italian Dinner (35 Minutes) by Elisa Schmitz

At 30Seconds, we love our easy chicken dinners. We also love the rich flavors of Tuscany. I put those two things together in this easy yet incredibly delicious Tuscan chicken recipe. This simple recipe is made in only one pan, but results in a creamy, flavorful chicken dinner that will be on repeat in our house.

This Italian-inspired recipe starts in a cast iron skillet on the stove and ends with that same skillet in the oven to melt the Parmesan topping – all in only 35 minutes. Our family is now addicted to the rich and creamy sauce. Oh, my! But because this recipe is loaded with fresh spinach, it's got plenty of nutrients, too (read about the health benefits of spinach).

To make this succulent gluten-free, high-protein chicken dinner, you'll need the following ingredients: chicken, extra virgin olive oil, onions, minced garlic, garlic powder, Italian seasoning, chicken broth, heavy cream, Parmesan cheese, sundried tomatoes and fresh spinach. The chicken is seasoned and cooked, then it's removed from the skillet while the rest of the ingredients combine to create the sumptuous sauce. The chicken is put back in and covered in the sauce. The whole thing is topped with Parmesan cheese then baked until golden. WOW!

Variations: To change things up, you can try this recipe with sundried peppers in oil (instead of sundried tomatoes). So good! You can use chicken breasts, chicken thighs or a combination of the two, which is what I used.

I served this decadent Tuscan chicken for dinner over quinoa and it was absolutely divine. You also could serve it over rice or pasta, or with a side of crusty bread to mop up all the glorious sauce. Did I mention that amazing sauce? Oh, yeah!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 pounds boneless/skinless chicken breasts or thighs (or a combination)
• 2 tablespoons extra virgin olive oil
• 1/2 cup onions, diced
• 2 teaspoons minced garlic
• 1 teaspoon garlic powder
• 1/3 cup chicken broth
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons Italian seasoning
• 1 cup shredded Parmesan cheese (divided)
• 1/2 cup sundried tomatoes in oil
• 10 ounces fresh baby spinach

Here's how to make it:

1. In a cast iron skillet or ovenproof skillet, add the olive oil, onions and minced garlic. Stir to combine.
   
2. Add the chicken to the skillet. Season with garlic powder and salt and pepper, to taste, if desired.
   
3. Cook chicken about 5 minutes per side, until nearly cooked through. Remove from pan and set aside.
   
4. Add the chicken broth, heavy cream, Italian seasoning and half of the Parmesan cheese. Cook, stirring, until the mixture thickens, about 2 minutes.
   
5. Add the sundried tomatoes (or peppers).
   
6. Stir to combine.
   
7. Add the spinach in batches, cooking until it's all wilted and combined, about 3 minutes.
   
8. Put the chicken back into the skillet and cover it in the sauce.
   
9. Top the skillet with the remaining Parmesan cheese.
   
10. Bake at 350 degrees F until chicken is cooked through and all is melted and golden, about 15 minutes. Chicken is done when it reaches 165 degrees F on a food thermometer.
    
11. Serve over quinoa, rice, pasta or with a side of crusty bread. Store leftovers in an airtight container in the refrigerator or freezer.
    

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