Creamy Tuscan Chicken with Roasted Potatoes

Name: Creamy Tuscan Chicken with Roasted Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon olive oil; 2 clove garlic (minced); 0.25 cup sun-dried tomatoes (chopped, packed in oil, drained); 0.5 cup chicken broth; 0.5 cup heavy cream; 2 cup fresh baby spinach; 0.25 cup Parmesan cheese (grated); 1 pound red potatoes (small, quartered); 8 ounce fresh green beans (trimmed); 0.5 teaspoon dried Italian seasoning

Pan-seared chicken breasts simmered in a rich, creamy sauce with sun-dried tomatoes and spinach, served alongside crispy roasted potatoes and tender green beans.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $5.19/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.5 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon olive oil
2 clove garlic (minced)
0.25 cup sun-dried tomatoes (chopped, packed in oil, drained)
0.5 cup chicken broth
0.5 cup heavy cream
2 cup fresh baby spinach
0.25 cup Parmesan cheese (grated)
1 pound red potatoes (small, quartered)
8 ounce fresh green beans (trimmed)
0.5 teaspoon dried Italian seasoning

Instructions

Preheat oven to 400°F (200°C). In a medium bowl, toss quartered red potatoes and trimmed fresh green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and dried Italian seasoning. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
Season chicken breast cutlets with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the same skillet and cook for 1 minute until fragrant.
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce slightly thickens.
Stir in fresh baby spinach and cook until wilted, about 1-2 minutes. Stir in grated Parmesan cheese.
Return the cooked chicken to the skillet, spooning sauce over it to coat. Serve immediately with the roasted potatoes and green beans on the side.

Notes

For a bit of smoky flavor, add a pinch of smoked paprika to the chicken seasoning.

Nutrition (per serving)

Calories: 780
Protein: 42.1 g
Carbohydrates: 49.3 g
Fat: 46.5 g
Fiber: 9.1 g
Sodium: 1390 mg
Saturated Fat: 21.5 g
Sugar: 7.3 g
Cholesterol: 165 mg