Description
A rich, velvety one-pan chicken dinner featuring sun-dried tomatoes, spinach, and a creamy parmesan sauce. The secret to a perfect sauce that doesn’t break is reducing the wine and broth before adding the cream.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 tablespoon Italian seasoning
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 3 cups fresh baby spinach, packed
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Pound to an even 1/2-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce heat to medium. Add garlic and red pepper flakes to the pan; sauté for 30 seconds until fragrant.
- Pour in white wine and simmer vigorously for 2 minutes to reduce.
- Add chicken broth and sun-dried tomatoes (plus 1 tablespoon of the oil from the jar). Simmer for another 2 minutes until liquid is reduced by about a third.
- Reduce heat to low. Stir in heavy cream and let warm through for 1-2 minutes without boiling.
- Stir in Parmesan cheese until melted and sauce is thickened.
- Add spinach and stir until wilted (about 60 seconds).
- Return chicken to the pan along with any accumulated juices. Spoon sauce over chicken and let sit for 1-2 minutes to reheat.
- Serve immediately over pasta, bread, or rice.
Notes
The key to this recipe is reducing the wine and broth before adding the cream to prevent the sauce from breaking. Pound the chicken evenly for consistent cooking. Use freshly grated Parmesan, as pre-grated cheese contains anti-caking agents that can make the sauce grainy. Keep heat low when adding cream to avoid separation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 580
- Sugar: 4
- Sodium: 650
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 12
- Fiber: 2
- Protein: 42
Keywords: creamy tuscan chicken, one pan dinner, chicken breast recipes, easy weeknight dinner, sun-dried tomato sauce, parmesan chicken