Marry Me Tuscan Chicken
Marry Me Tuscan Chicken is a creamy skillet chicken recipe made with sun-dried tomatoes, spinach, garlic, parmesan cheese, and heavy cream. This one-pan chicken dinner comes together in about 30 minutes with a sauce that thickens properly and works well over pasta, rice, or mashed potatoes.
Servings 4
Calories 520kcal
Equipment
- large skillet Wide enough to sear chicken.
- wooden spoon For stirring sauce and scraping skillet.
- measuring cups and spoons For accurate ingredient amounts.
Ingredients
- 4 (about 1½–2 pounds / 680–900 g total) skinless boneless chicken breasts
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) black pepper
- 3 tbsps (45 ml) avocado oil divided
- ¼ cup (40 g) finely diced yellow onion
- ½ cup (75 g) sliced sun-dried tomatoes in oil
- 4 cloves garlic minced
- 1¼ cups (300 ml) heavy cream
- ¼ cup (60 ml) low-sodium chicken broth
- ¼ cup (25 g) grated Parmesan cheese
- 1 tsp (2 g) Italian seasoning
- ¼ tsp (0.5g) paprika
- ¼ tsp (0.5g) garlic powder
- juice of ½ a lemon
- 2-3 cups (60-90 g) baby spinach
Instructions
- Season both sides of the chicken breasts with kosher salt and black pepper. Heat 2 tablespoons (30 mL) of avocado oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.4 (about 1½–2 pounds / 680–900 g total) skinless boneless chicken breasts, 1 tsp (5 g) kosher salt, ½ tsp (1 g) black pepper, 3 tbsps (45 ml) avocado oil
- In the same skillet, add the remaining 1 tablespoon (15 mL) of avocado oil if needed. Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened. Stir in the sun-dried tomatoes and minced garlic and cook for 1–2 minutes, just until fragrant.¼ cup (40 g) finely diced yellow onion, ½ cup (75 g) sliced sun-dried tomatoes in oil, 4 cloves garlic
- Reduce the heat to medium-low and add the heavy cream, chicken broth, grated Parmesan cheese, Italian seasoning, paprika, and garlic powder. Stir to combine and let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it begins to thicken and the Parmesan has fully melted into the sauce.1¼ cups (300 ml) heavy cream, ¼ cup (60 ml) low-sodium chicken broth, ¼ cup (25 g) grated Parmesan cheese, 1 tsp (2 g) Italian seasoning, ¼ tsp (0.5g) paprika, ¼ tsp (0.5g) garlic powder
- Stir in the lemon juice, then continue simmering for another 1–2 minutes, allowing the sauce to thicken slightly further so it coats the back of a spoon.juice of ½ a lemon
- Add the spinach and cook for 1–2 minutes, just until wilted and incorporated into the sauce.2-3 cups (60-90 g) baby spinach
- Return the chicken to the skillet and spoon the sauce over the top. Let everything simmer together for 3–5 minutes, allowing the sauce to reduce slightly more and fully coat the chicken before serving.
Notes
- If your chicken breasts are very large, slice them in half horizontally so they cook evenly.
- Let the chicken develop a golden crust before turning; this builds flavor in the skillet and improves the sauce.
- Simmer the sauce long enough for it to thicken so it coats a spoon before adding the chicken back in.
- Add the lemon juice at the end so it balances the cream without overpowering the sauce.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen it.
- Use freshly grated Parmesan for the best melt and texture in the sauce.
Nutrition
Serving: 340g | Calories: 520kcal | Carbohydrates: 8g | Protein: 38g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 165mg | Sodium: 720mg | Potassium: 722mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3200IU | Vitamin C: 18mg | Calcium: 180mg | Iron: 2mg