Tuscan Skillet Chicken

Name: Tuscan Skillet Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 pound chicken breast (sliced into 1-inch thick cutlets); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon olive oil; 1 yellow onion (finely diced); 4 clove garlic (minced); 0.5 cup chicken broth; 0.25 cup heavy cream; 0.25 cup Parmesan cheese (grated); 0.25 cup sun-dried tomatoes (packed in oil, drained and chopped); 5 ounce fresh spinach; 3 zucchinis (spiralized into noodles); 2 tablespoon fresh basil (chopped, for garnish)

Succulent chicken breasts pan-seared with spinach and sun-dried tomatoes in a creamy, garlic-herb sauce, served with delicate zucchini noodles.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Italian
Difficulty: Easy
Cost: $2.25/serving

Dietary

Nut-Free
Egg-Free
Low-Carb
High-Protein
Halal
Low-Sugar

Ingredients

2 pound chicken breast (sliced into 1-inch thick cutlets)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon olive oil
1 yellow onion (finely diced)
4 clove garlic (minced)
0.5 cup chicken broth
0.25 cup heavy cream
0.25 cup Parmesan cheese (grated)
0.25 cup sun-dried tomatoes (packed in oil, drained and chopped)
5 ounce fresh spinach
3 zucchinis (spiralized into noodles)
2 tablespoon fresh basil (chopped, for garnish)

Instructions

Season chicken breast cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Add finely diced yellow onion to the skillet and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in grated Parmesan cheese and chopped sun-dried tomatoes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add fresh spinach to the skillet and cook, stirring, until wilted, about 1-2 minutes. Return the cooked chicken to the skillet, nesting it into the sauce.
While the chicken simmers briefly, quickly sauté zucchini noodles in a separate pan with a tiny bit of olive oil for 1-2 minutes until just tender, or microwave for 1-2 minutes until heated through.
Serve the Tuscan skillet chicken over the zucchini noodles, garnished with fresh basil if desired.

Notes

For best texture, do not overcook the zucchini noodles as they can become watery. This recipe is best enjoyed fresh, as zucchini noodles tend to soften considerably when reheated.

Nutrition (per serving)

Calories: 280
Protein: 32 g
Carbohydrates: 10 g
Fat: 12 g
Fiber: 2.5 g
Sodium: 410 mg
Saturated Fat: 5 g
Sugar: 3 g
Cholesterol: 100 mg