Tuscan Chicken Skillet

Tender chicken breasts simmered in a creamy sun-dried tomato and spinach sauce, served alongside fluffy orzo and crisp roasted broccoli for a complete and comforting meal.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.54/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• savory

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (small, diced)
• 2 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1.5 cup chicken broth
• 0.5 cup heavy cream
• 4 cup fresh spinach
• 0.5 cup Parmesan cheese (grated)
• 1 teaspoon Italian seasoning (dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup orzo pasta
• 1 head broccoli (chopped into florets)

Instructions

1. Preheat oven to 400°F. On a baking sheet, toss broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15-20 minutes, until tender-crisp.
2. Cook orzo according to package directions. Drain and set aside.
3. Pat chicken breasts dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
4. Add diced yellow onion to the same skillet and cook for 3-4 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Italian seasoning. Reduce heat to medium-low and simmer for 5 minutes, or until sauce slightly thickens.
6. Stir in fresh spinach and grated Parmesan cheese. Cook until spinach is wilted, about 2-3 minutes. Taste and adjust seasoning as needed.
7. Slice the cooked chicken breasts and add them back to the skillet with the sauce. Serve immediately with the cooked orzo and roasted broccoli on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If reheating, you may want to add a splash of chicken broth or milk to loosen the sauce.

Nutrition (per serving)

• Calories: 780
• Protein: 72.5 g
• Carbohydrates: 50.8 g
• Fat: 30.2 g
• Fiber: 5.1 g
• Sodium: 1350 mg
• Saturated Fat: 12.3 g
• Sugar: 5.5 g
• Cholesterol: 205 mg