Easy One-Pan Creamy Tuscan Chicken Recipe

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Издатель
This Easy One-Pan Creamy Tuscan Chicken is everything you need for a comforting homemade meal. Juicy golden-seared chicken is coated in a rich garlic parmesan sauce with sun-dried tomatoes and spinach, then served with fragrant herb rice. It's simple enough for a busy day but feels like something you'd order at a café.

Ingredients

Chicken

* 450 g chicken breast
* 2 tsp smoked paprika
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* ½ tsp black pepper
* 1 tsp salt (or to taste)
* 1 tbsp olive oil

Sauce

* 1 tbsp butter
* 1 tbsp oil from the sun-dried tomatoes
* 5–6 garlic cloves, finely chopped
* ⅓ cup chopped sun-dried tomatoes
* 250 ml heavy whipping cream
* 35–40 g freshly grated parmesan
* 2 cups spinach, chopped
* 1–2 tsp lemon juice (optional, for brightness)

Herb Rice

* 2 cups cooked rice
* 1 tbsp olive oil
* 1 tbsp chopped parsley
* 1 tbsp chopped basil
* Salt and black pepper to taste

Method

Season the chicken with smoked paprika, garlic powder, Italian seasoning, salt and black pepper. Rub the seasoning well over the chicken and let it rest for 15–20 minutes.

Heat olive oil in a pan over medium heat. Sear the chicken until beautifully golden on both sides and cooked through. Remove it from the pan and set aside.

In the same pan, add butter and the oil from the sun-dried tomatoes. Sauté the garlic until fragrant, then stir in the chopped sun-dried tomatoes.

Pour in the heavy cream and let it gently simmer for about a minute. Add the grated parmesan and stir until the cheese melts into a smooth, creamy sauce.

Fold in the chopped spinach and cook just until wilted. Return the chicken to the pan and spoon the sauce over it. Let it simmer gently for 1–2 minutes so the flavours come together.

For the herb rice, mix warm cooked rice with olive oil, chopped parsley, chopped basil, salt and black pepper.

Serve the creamy Tuscan chicken over or alongside the herb rice and finish with extra parmesan, fresh parsley and cracked black pepper if desired.

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