Tuscan Herbed Chicken

Name: Tuscan Herbed Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut in half horizontally); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon olive oil; 1 tablespoon butter; 4 ounce sun-dried tomatoes (packed in oil, drained and chopped); 4 clove garlic (minced); 1 cup chicken broth; 0.5 cup heavy cream; 4 ounce fresh spinach; 0.25 cup Parmesan cheese (grated); 0.25 teaspoon dried thyme; 1.5 pound baby potatoes (quartered); 1 pound green beans (trimmed)

Chicken breasts bathed in a rich, creamy sauce with sun-dried tomatoes, spinach, and fresh herbs, served alongside tender roasted baby potatoes and green beans for a complete and flavorful weeknight dinner.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $2.96/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut in half horizontally)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon olive oil
1 tablespoon butter
4 ounce sun-dried tomatoes (packed in oil, drained and chopped)
4 clove garlic (minced)
1 cup chicken broth
0.5 cup heavy cream
4 ounce fresh spinach
0.25 cup Parmesan cheese (grated)
0.25 teaspoon dried thyme
1.5 pound baby potatoes (quartered)
1 pound green beans (trimmed)

Instructions

Preheat oven to 400 degrees F (200 degrees C). Toss the quartered baby potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 20 minutes.
While potatoes roast, season the chicken breasts with 3/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
To the same skillet, add the drained sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth, heavy cream, and dried thyme. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 3-5 minutes.
Stir in the fresh spinach until it wilts, then add the grated Parmesan cheese. Return the cooked chicken to the skillet, spooning sauce over it.
Add the green beans to the baking sheet with the potatoes for the last 10-15 minutes of roasting, or until tender-crisp.
Serve the Tuscan Herbed Chicken with roasted baby potatoes and green beans.

Notes

You can add a pinch of red pepper flakes to the sauce for a subtle kick.

Nutrition (per serving)

Calories: 610
Protein: 45.3 g
Carbohydrates: 38 g
Fat: 32.8 g
Fiber: 6.2 g
Sodium: 920 mg
Saturated Fat: 14.5 g
Sugar: 5 g
Cholesterol: 130 mg