Tuscan Chicken For One
This creamy, single serving Tuscan Chicken recipe features tender chicken strips cooked in a rich, flavorful sauce with spinach and sun-dried tomatoes. Ready in 30 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ⅛ 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
- ⅛ 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
- In a small bowl, mix together the flour, salt, and pepper. Dredge the chicken strips in the flour mixture until fully coated.
- Heat oil in a 10-inch skillet over medium heat. Add the chicken and cook for 3 minutes without moving it. Flip and cook for another 3 minutes, until browned and cooked through. Transfer to a plate.Pro Tip: Don’t move or flip the chicken more than once. It will release easily from the pan when it’s ready.
- Add the onions to the pan and cook for about 2 minutes, until softened and translucent. Stir in the garlic and red pepper flakes and cook, stirring constantly for 30 seconds.
- Pour in the broth and deglaze the pan, scraping up any browned bits with a wooden spoon or spatula.
- Stir in the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Bring to a boil, then reduce the heat to medium-low and simmer uncovered, stirring frequently for 3 to 5 minutes, until the sauce thickens and reduces by half.
- Stir in the Parmesan cheese and spinach. Simmer until the spinach wilts.
- Return the chicken to the pan and simmer until warmed through.Pro Tip: If the sauce is too thick, stir in more heavy cream, one tablespoon at a time, until it reaches your desired consistency.
- Transfer the chicken and sauce to a bowl and top with fresh basil.
Notes
- Read Through the Recipe First: Review the full recipe, including Ingredient Notes and photos, before you begin. This will help you understand each step and set you up for success.
- Don’t Overcook the Chicken: Thin strips cook quickly. Sear for about 3 minutes per side until cooked through and lightly browned.
- Make Adjustments as Needed: Use frozen, thawed spinach or omit it. Swap sun-dried tomatoes for chopped fresh or canned diced tomatoes. Use 1/8 teaspoon garlic powder if you don’t have fresh garlic.
- Low-Carb Option: Skip the flour and coat the chicken with shredded Parmesan, salt, and pepper instead.
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
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