Creamy Tuscan Chicken
A one-pan chicken dinner with a flavorful creamy sauce, sun-dried tomatoes, and spinach. Serve with pasta for a full meal!
Ingredients
- 1-1 ½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons teaspoon paprika
- 3 tablespoons oil from sun-dried tomato jar
- 2 tablespoons fresh Italian parsley chopped
- 8 oz angel hair or other pasta of choice
For sauce:
- 6 cloves garlic minced
- ¼ cup chicken stock
- 4 oz sun dried tomato strips in oil drained
- 1 ½ teaspoons Dijon mustard
- 2 cups heavy cream
- 3 cups spinach
- ½ cup Parmesan cheese grated
Instructions
- In a small bowl combine the kosher salt, pepper, onion powder, and paprika. Season chicken on both sides liberally.
- Add the sun-dried tomato oil to a large skillet and heat over medium heat for 2-3 min. Add the chicken; you should hear a sizzle, meaning the oil is hot enough. Cook for 5 min on first side; then flip and cook 5 more minutes. It should be cooked through. Put the chicken on a clean plate and set aside.
- Reduce heat to low-medium heat. Add the garlic to the pan and saute for 30 seconds. Add chicken stock and scrape up any brown bits stuck to bottom of pan.
- Add in the sun-dried tomatoes and Dijon mustard, mix and allow to cook a couple minutes while stirring.
- Add the heavy cream and bring to a gentle simmer, stirring occasionally. Taste and add salt and pepper if necessary.
- Add in the spinach leaves, stir and allow to wilt.
- Add in the parmesan cheese. Stir and bring to a simmer for 1 minute.
- Add the chicken back into the pan (including any juices); top with parsley and serve over pasta.
Notes
Adapted from: https://cafedelites.com/creamy-tuscan-chicken/