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Tuscan chicken with sundried tomatoes

Creamy Tuscan Chicken with Sundried Tomatoes in 30 Minutes

This Tuscan chicken with sundried tomatoes is a quick and creamy one-pot meal that brings Italian flavors to your table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs substitute with chicken breasts if preferred
For the Coating
  • 0.5 cup Flour for crispiness; substitute with potato starch for gluten-free
  • 2 tablespoons Unsalted Butter ideal for frying
For the Sauce
  • 1 medium Onion or shallots for a milder taste
  • 3 cloves Garlic minced; garlic powder can be used in a pinch
  • 0.5 cup Sun-Dried Tomatoes julienned; fresh tomatoes can be used in season
  • 1 cup Milk use whole or plant-based milk for dairy-free
  • 1 cup Chicken Stock opt for low-sodium
For the Greens
  • 2 cups Fresh Spinach avoid frozen for best texture
For Serving
  • 0.5 cup Grated Parmesan Cheese nutritional yeast can be a vegan substitute
  • to taste Salt essential for flavor
  • to taste Pepper essential for flavor

Equipment

  • heavy-bottomed skillet

Method
 

Step-by-Step Instructions
  1. Season the chicken thighs generously with salt and pepper and coat with flour.
  2. In a skillet, heat butter over medium-high heat and sear the chicken for 5 minutes per side.
  3. Lower the heat and sauté chopped onion and minced garlic until translucent.
  4. Add sun-dried tomatoes and sprinkle additional flour, stirring to combine.
  5. Whisk in milk and chicken stock, simmering until thickened.
  6. Add spinach and cook until wilted, then return chicken to warm through.
  7. Stir in Parmesan cheese and season to taste with salt and pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

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