Tuscan Chicken
A delicious one-pan meal with tender chicken, vibrant vegetables, and a creamy sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Ingredients
- 1 lb chicken breasts (boneless and skinless)
- Salt and pepper (to taste)
- 2 cups broccoli (chopped)
- 1 cup grape tomatoes (halved)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1/2 cup Parmesan cheese (shredded)
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes per side until golden brown and cooked through. Once done, remove the chicken from the skillet and let it rest on a plate.
- Add the minced garlic and chopped broccoli to the same skillet. Sauté for about 3 minutes until fragrant and the broccoli starts to soften.
- Toss in the halved grape tomatoes and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the grape tomatoes to burst and release their juices.
- Whisk in the heavy cream and Italian seasoning, stirring gently. Cook until the sauce thickens slightly and starts to bubble, about 2 minutes.
- Return the chicken to the skillet, coating it well with the creamy sauce and vegetables. Allow everything to simmer together for another 3 minutes.
- Top the dish with the shredded Parmesan cheese, letting it melt into the sauce before serving.
Notes
Feel free to substitute chicken thighs for more flavor, or use asparagus or spinach instead of broccoli for different textures.