One-Pot Creamy Tuscan Chicken

Ingredients

Instructions

0 of 7 steps complete

1. 1Pat the chicken dry and season both sides with ½ tsp of the salt, the pepper, Italian seasoning and paprika.
2. 2Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken 5–6 minutes per side until golden and the thickest part reaches 165°F. Transfer to a plate and tent with foil.
3. 3Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and sun-dried tomatoes and cook 1 minute until fragrant.
4. 4Pour in the chicken broth and scrape up all the browned bits — that's free flavor. Simmer 2–3 minutes until reduced by half.
5. 5Stir in the heavy cream and simmer 3–4 minutes until slightly thickened, then whisk in the Parmesan until smooth. Season with the remaining ½ tsp salt.
6. 6Add the spinach in handfuls, stirring until wilted, about 1–2 minutes. Stir in the lemon juice — it lifts the richness of the cream.
7. 7Return the chicken and its juices to the skillet, spoon the sauce over the top and simmer 2 minutes to reheat. Garnish with basil and serve over pasta, rice or with crusty bread. Refrigerate leftovers within 2 hours for up to 3 days.