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Protein Packed Tuscan Chicken – Creamy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small boneless, skinless chicken breasts (about 1.5–2 pounds total)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon smoked paprika (optional, for warmth and color)
  • 2 tablespoons olive oil (plus more if needed)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, minced (or 1/4 small onion)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup half-and-half or light cream (or use heavy cream for extra richness)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, for subtle tang)
  • 3 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • Fresh basil or parsley, chopped (for garnish)

Method
 

  1. Prep the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, and smoked paprika. This helps build a flavorful crust.
  2. Sear for color: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken and sear 4–6 minutes per side until golden. Transfer to a plate. The chicken will finish cooking in the sauce.
  3. Sweat aromatics: Lower heat to medium. Add remaining butter. Stir in shallot and a pinch of salt; cook 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  4. Tomatoes and fond: Add sun-dried tomatoes. Stir to coat and warm through, scraping up any browned bits. Those bits are flavor gold.
  5. Deglaze and simmer: Pour in chicken broth. Bring to a gentle simmer and reduce by about one-third, 2–3 minutes. This concentrates the sauce without extra heaviness.
  6. Creamy base: Stir in half-and-half, Parmesan, and Dijon. Simmer gently 1–2 minutes until slightly thickened. Season with remaining salt and pepper to taste.
  7. Finish the chicken: Nestle the chicken and its juices back into the skillet. Simmer 4–6 minutes, turning once, until cooked through (internal temp 165°F/74°C). Don’t boil vigorously; keep it gentle.
  8. Greens and brightness: Fold in spinach until just wilted, about 30–60 seconds. Add lemon juice to lift the richness.
  9. Garnish and serve: Top with chopped basil or parsley. Serve with rice, mashed potatoes, crusty bread, or zucchini noodles.