A rich and creamy Italian-inspired chicken dish featuring tender chicken breasts in a luxurious Tuscan-style sauce with garlic, parmesan, spinach, and sun-dried tomatoes.
Nutrition
Provides high protein from chicken and moderate amounts of calcium from parmesan and cream, but is high in saturated fat and calories from dairy ingredients.
| Calories | 373 kcal |
| Energy | 1562 kJ |
| Protein | 26 g |
| Total Fat | 29 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 113 mg |
| Carbohydrate | 5 g |
| Sugars | 3 g |
| Dietary Fibre | 1 g |
| Sodium | 280 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Creamy Tuscan Garlic Chicken
The Recipe Critic (The Recipe Critic)
6
servings
0
per serve
0
minutes
Ingredients
Equipment
Large skillet
Whisk
Plate
Instructions
In a large skillet over medium high heat, add 2 tablespoons olive oil. Cook the 1½ pounds thinly sliced boneless skinless chicken breasts 3-4 minutes on each side until cooked through to 165 degrees. Remove the chicken and set aside on a plate.
Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, and ½ cup grated parmesan cheese to the skillet. Whisk over medium-high heat until it starts to thicken about 4-5 minutes.
Add the 1 cup chopped spinach and ½ cup drained julienned sun dried tomatoes and continue to cook 1-2 minutes until the spinach starts to wilt. Add the chicken back to the pan until heated through and serve over pasta if desired.
Creamy Tuscan Garlic Chicken
The Recipe Critic (The Recipe Critic)
6
servings
0
per serve
0
minutes
A rich and creamy Italian-inspired chicken dish featuring tender chicken breasts in a luxurious Tuscan-style sauce with garlic, parmesan, spinach, and sun-dried tomatoes.
Ingredients
Equipment
Large skillet
Whisk
Plate
Instructions
In a large skillet over medium high heat, add 2 tablespoons olive oil. Cook the 1½ pounds thinly sliced boneless skinless chicken breasts 3-4 minutes on each side until cooked through to 165 degrees. Remove the chicken and set aside on a plate.
Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, and ½ cup grated parmesan cheese to the skillet. Whisk over medium-high heat until it starts to thicken about 4-5 minutes.
Add the 1 cup chopped spinach and ½ cup drained julienned sun dried tomatoes and continue to cook 1-2 minutes until the spinach starts to wilt. Add the chicken back to the pan until heated through and serve over pasta if desired.
Nutrition
Provides high protein from chicken and moderate amounts of calcium from parmesan and cream, but is high in saturated fat and calories from dairy ingredients.
| Calories | 373 kcal |
| Energy | 1562 kJ |
| Protein | 26 g |
| Total Fat | 29 g |
| Saturated Fat | 14 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 113 mg |
| Carbohydrate | 5 g |
| Sugars | 3 g |
| Dietary Fibre | 1 g |
| Sodium | 280 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
