The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
« `html
This one pan Tuscan chicken recipe is the weeknight dinner you’ve been waiting for — rich, creamy, and packed with bold Italian-inspired flavors, all while delivering an impressive 45g of protein per serving. Whether you’re meal prepping for the week or putting a satisfying dinner on the table in under 35 minutes, this dish checks every box.
Why You’ll Love This Recipe
- Ready in 35 minutes or less — from fridge to table faster than most takeout deliveries, with minimal cleanup since everything cooks in one pan.
- Protein powerhouse at 45g per serving — chicken breast provides lean, high-quality protein that supports muscle recovery and keeps you full for hours.
- Restaurant-quality flavor at home — sun-dried tomatoes, garlic, and fresh spinach in a light cream sauce create a deeply satisfying dish that never feels like « diet food. »
- Meal prep approved — stores beautifully for up to 4 days in the fridge, making it one of the smartest high-protein recipes you can batch cook on Sunday.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each) — pounded to even thickness for uniform cooking
- 1 tablespoon olive oil — extra virgin preferred
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt and ¼ teaspoon black pepper
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup low-sodium chicken broth
- ½ cup heavy cream — or light cream for a lower-fat version
- ½ cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach — packed loosely
- 1 teaspoon fresh lemon juice — balances the richness of the sauce
- Fresh basil for garnish (optional but recommended)
Serves 4 | Prep: 10 min | Cook: 25 min
How to Make One-Pan Tuscan Chicken
- Season the chicken: Pat the chicken breasts completely dry with paper towels — this is the key to a proper sear. In a small bowl, combine garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Rub the mixture evenly over both sides of each chicken breast.
- Sear the chicken: Heat olive oil in a large, heavy skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5–6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
- Build the sauce base: Reduce heat to medium. In the same pan, add the minced garlic and sun-dried tomatoes. Sauté for about 1–2 minutes, stirring frequently, until the garlic is fragrant and just starting to turn golden. Don’t let it burn.
- Deglaze and simmer: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan — that fond is pure flavor. Let it simmer for 2–3 minutes until the liquid reduces slightly.
- Add the cream and Parmesan: Reduce heat to medium-low and stir in the heavy
You Might Also Like
