Creamy Tuscan Chicken Skillet with Wilted Spinach

Juicy chicken breasts seared and simmered in a luscious creamy Tuscan-inspired sauce with sun-dried tomatoes and fresh spinach, all in one skillet.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.45/serving

Dietary

• Keto
• Low-Carb
• Low-Sugar
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• rich
• savory
• comfort food
• sauté
• one-pot

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets)
• 1 tablespoon olive oil
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 3 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (drained and chopped)
• 0.75 cup heavy cream
• 0.25 cup chicken broth
• 5 ounce fresh spinach

Instructions

1. Pat chicken cutlets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
3. Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
4. Bring the sauce to a gentle simmer, then return chicken to the skillet. Stir in the fresh spinach, cooking until it wilts, about 1-2 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Serve immediately, ensuring each serving gets plenty of the creamy sauce and wilted spinach.

Nutrition (per serving)

• Calories: 575
• Protein: 48.1 g
• Carbohydrates: 17.3 g
• Fat: 33 g
• Fiber: 6.3 g
• Sodium: 934 mg
• Saturated Fat: 15.5 g
• Sugar: 6.3 g
• Cholesterol: 213 mg