Tuscan Chicken with Sun-Dried Tomato Cream
Pan-seared chicken in a one-pan cream sauce loaded with spinach, sun-dried tomatoes and garlic. 20 minutes from raw ingredients to plated dinner, restaurant-rich for almost nothing.
20 minEasy~554 kcal / servingItalian
Contains dairyContains gluten
Nutrition
554 kcal
Calories
43 g
Protein
45 g
Carbs
22 g
Fat
Estimated, per serving
Good to know
Contains dairyContains gluten
Ingredients · per serving
- 100 ml Chicken stock
- 1 tsp Italian dried herbs
- 50 g Sun-dried tomatoes in oil
- 200 g Chicken breast
- to taste Black pepper
- ¼ tsp Chili flakes
- 3 cloves Garlic
- 30 g Parmesan
- 1 tbsp Olive oil
- 100 g Pasta (small shape)
- to taste Salt
- 80 g Baby spinach
- 150 ml Double cream
Instructions
- Pat the chicken breasts dry. Season with salt, pepper and Italian herbs on both sides.
- Heat the olive oil in a wide pan over medium-high heat. Sear the chicken 4 minutes per side until deep golden. Lift onto a plate.
- Lower heat to medium. Add the minced garlic to the same pan, stir 30 seconds.
- Add the chopped sun-dried tomatoes. Stir 30 seconds to warm.
- Pour in the chicken stock and double cream. Bring to a gentle simmer.
- Add the baby spinach in a heap (it looks like too much, it isn't). Cover for 60 seconds to wilt, then stir through. Stir in the grated parmesan.
- Slide the chicken back into the sauce with any plate juices. Spoon sauce over the top. Simmer gently 4-5 minutes until the chicken is just cooked through. Scatter chili flakes (optional) and serve over pasta or mash with extra parmesan grated on top.
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