Bite of Hope Logo Hope Clinic
Donate

Main Dishes

Aromatic Tuscan Chicken Skillet

TIME

30 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

478 kcal

CARBS

8.4 g

PROTEIN

52.6 g

FAT

25.6 g

Z Aromatic Tuscan Chicken Skillet

About this recipe

This Creamy Tuscan Chicken Skillet features golden-seared chicken breast in a creamy garlic-Parmesan sauce with sun-dried tomatoes, mushrooms, and fresh spinach. This modern Tuscan-inspired preparation combines familiar Italian-style ingredients in a one-pan meal without flour, pasta, or added starches. With approximately 53 g of protein and 8.4 g of carbohydrates per serving, it is a protein-rich main dish ready in about 30 minutes.

WHY YOU’LL LOVE IT

High in protein: Each serving provides approximately 53 g of protein from tender chicken breast and Parmesan cheese. Rich, creamy flavor: Garlic, sun-dried tomatoes, mushrooms, and Parmesan create a luxurious sauce without flour or starch. Low in carbohydrates: With approximately 8.4 g of total carbohydrates per serving, this satisfying skillet keeps carbs low without sacrificing flavor.

Ingredients

Makes: 4 servings.

  • 800 g boneless, skinless chicken breast, raw (4 small fillets, about 200 g each)
  • 10 ml olive oil (2 teaspoons)
  • 150 g fresh mushrooms, sliced (about 1½ cups)
  • 60 g yellow onion, finely diced (about ½ medium onion)
  • 12 g garlic, minced (about 4 cloves)
  • 40 g sun-dried tomatoes packed in oil, drained and sliced (about ⅓ cup)
  • 120 ml low-sodium chicken broth (½ cup)
  • 150 ml heavy cream, approximately 35% milk fat (about ⅔ cup)
  • 40 g finely grated Parmesan cheese (about ½ cup, loosely packed)
  • 120 g fresh baby spinach (about 4 loosely packed cups)
  • 2 g dried Italian seasoning (about 1 teaspoon)
  • 1 g paprika (about ½ teaspoon)
  • 2 g fine salt (about ⅓ teaspoon), or to taste
  • 1 g ground black pepper (about ½ teaspoon), or to taste

Ingredient note: Use unsweetened sun-dried tomatoes packed in oil, drained before weighing. The nutrition estimate includes all 10 ml of olive oil and the full amount of sauce. Heavy cream should contain approximately 35% milk fat.

Preparation

  1. Pat the chicken breasts dry with paper towels. Season both sides with the salt, black pepper, paprika, and Italian seasoning. Slice the mushrooms and sun-dried tomatoes, dice the onion, and mince the garlic.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for approximately 4–6 minutes per side, depending on thickness, until golden brown and cooked through to an internal temperature of 74°C (165°F). Transfer to a clean plate and set aside.
  3. Reduce the heat to medium. Add the onion and mushrooms to the same skillet and cook for 3–4 minutes, stirring occasionally, until softened and lightly browned.
  4. Add the minced garlic and sun-dried tomatoes. Cook for about 30–60 seconds, stirring constantly, until fragrant.
  5. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes to concentrate the flavor.
  6. Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 2–3 minutes, avoiding a vigorous boil.
  7. Add the grated Parmesan and stir until melted and incorporated into the sauce. Add the spinach in handfuls and cook for 1–2 minutes, until wilted.
  8. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the fillets and simmer gently for another 1–2 minutes, until heated through.
  9. Divide the chicken and sauce evenly among four plates. Serve immediately while warm.

Tips

  • For evenly cooked chicken, use fillets of similar thickness. If needed, gently flatten thicker portions before seasoning.
  • Do not boil the cream sauce vigorously, as excessive heat can affect its texture.
  • Drain the sun-dried tomatoes before weighing them to keep the oil quantity consistent with the nutritional estimate.
  • For a thicker sauce, let it simmer gently for an additional 1–2 minutes before returning the chicken to the skillet.
  • Refrigerate leftovers promptly in an airtight container and consume within 3–4 days. Reheat gently, adding a small splash of broth if the sauce has thickened.

Other Great Recipes: