Go Back
+ servings
a small bowl of Tuscan chicken next to fresh basil and parmesan cheese wedges
Print Recipe
5 from 8 votes

Tuscan Chicken For One

A single serving version of classic Tuscan Chicken ready in less than 30 minutes! One chicken breast simmers in a rich and creamy, spinach and sun-dried tomato sauce.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Italian
Keyword: chicken, marry me chicken, spinach, sun dried tomatoes, tuscan chicken
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 1 tablespoon all purpose flour
  • teaspoon salt
  • teaspoon black pepper
  • 1 (5 to 6 ounce) boneless, skinless chicken breast , sliced into ¼ inch strips
  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic , minced
  • teaspoon red pepper flakes (optional)
  • 1 cup low sodium chicken broth
  • ¼ cup heavy cream
  • 2 tablespoons sun-dried tomatoes (packed in oil)
  • 1 teaspoon tomato paste
  • ¼ teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 cup fresh spinach , packed
  • 2-3 fresh basil leaves , torn

Instructions

  • Mix together the flour, salt, and pepper in a small bowl.
  • Dredge the sliced chicken in the flour mixture until both sides of the chicken strips are well coated.
  • Heat oil in a 10-inch skillet over medium heat. Place the chicken strips in the pan and cook for 3 minutes on one side. Flip the chicken over and cook for another 3 minutes, until the chicken has lightly browned and is cooked through. Transfer to a plate and set aside.
    Pro Tip: Resist the urge to move the chicken as it cooks or to flip it more than once.  Allow the chicken to stay in the same place for 3 minutes and then flip the chicken over. When the chicken is ready, it will naturally release from the pan.
  • Add the onions to the pan and cook, stirring frequently, until the onions have softened and are translucent, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring constantly for 30 seconds.
  • Add the broth and deglaze the pan by scraping any bits stuck to the pan with a rubber spatula or a wooden spoon.
  • Add the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Stir frequently while the mixture comes to a boil.
  • Reduce the heat to medium-low and gently simmer, uncovered until the sauce has thickened, about 3 to 5 minutes.
    Pro Tip: Allow the sauce to simmer until it has reduced by half.
  • Stir in the grated Parmesan cheese and spinach. Simmer until the spinach has wilted.
  • Add the chicken back to the pan and simmer until the chicken has warmed through.
  • Transfer the chicken and sauce to a bowl and top with fresh basil.
  • Enjoy hot.

Notes

Expert Tips
  • Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. Tuscan Chicken comes together quickly so it's a good idea to have everything ready before beginning.
  • Don't overcook the chicken: The chicken won't take very long to cook, especially since it is thinly sliced. Searing them in hot oil for about 3 minutes per side should cook them perfectly.
  • Customize the recipe if necessary: This recipe is very adaptable. Feel free to leave out the spinach if desired, or use frozen and thawed spinach. Chopped fresh tomatoes or diced canned tomatoes can replace sun-dried tomatoes. Garlic powder (⅛ teaspoon) can replace fresh garlic.
  • To make a low-carb Tuscan Chicken, leave out the flour coating. Just coat the chicken strips with shredded Parmesan, salt, and pepper.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 25g | Protein: 37g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 151mg | Sodium: 470mg | Potassium: 692mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1142IU | Vitamin C: 12mg | Calcium: 176mg | Iron: 2mg

Advertisements will not show up when recipe is printed.