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Protein Packed Tuscan Chicken - Creamy, Flavorful, 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 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
  • 1/2 teaspoon smoked paprika (optional for color and warmth)
  • 2 tablespoons olive oil (use the oil from the sun-dried tomatoes if possible)
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/4 small red onion)
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup light cream or half-and-half (or full-fat for extra richness)
  • 1/3 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, loosely packed
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh basil (or 1 tablespoon chopped fresh thyme)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika. This simple rub builds a flavorful crust.
  2. Sear for color: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden. Transfer to a plate. It doesn’t need to be fully cooked yet.
  3. Build the flavor base: Lower heat to medium. Add remaining tablespoon oil. Stir in shallot and cook 1–2 minutes until soft. Add garlic for 30 seconds until fragrant.
  4. Tomatoes and deglaze: Stir in sun-dried tomatoes. Pour in chicken broth and scrape up browned bits. Let it simmer 2 minutes to reduce slightly.
  5. Creamy sauce time: Stir in cream and bring to a gentle simmer. Whisk in Parmesan until smooth. If it tightens too quickly, splash in a bit more broth.
  6. Add greens and brightness: Fold in spinach until just wilted, about 30–60 seconds. Stir in lemon zest and juice. Taste and season with a pinch of salt and red pepper flakes if you like heat.
  7. Finish the chicken: Return chicken and any juices to the pan. Spoon sauce over the tops. Simmer 3–6 minutes, or until chicken reaches 165°F in the thickest part.
  8. Herbs and serve: Remove from heat and scatter fresh basil. Let rest 2 minutes so the sauce settles. Serve with a squeeze of lemon.