Description
This One-Pot Creamy Tuscan Chicken recipe combines tender seared chicken breasts with a rich and flavorful creamy sauce loaded with sun-dried tomatoes, garlic, kale, and Parmesan cheese. It’s an effortless, comforting dish that cooks entirely in one skillet, making cleanup a breeze while delivering restaurant-quality taste at home.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (approximately 600 grams total)
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Sauce and Vegetables
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 0.5 cup sun-dried tomatoes packed in oil, drained and sliced
- 1 cup low-sodium chicken broth
- 0.75 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 0.25 teaspoon crushed red pepper flakes
- 4 cups fresh kale, chopped, tough stems removed
Instructions
- Season Chicken: Evenly season the chicken breasts on both sides with kosher salt and freshly ground black pepper to enhance flavor before cooking.
- Sear Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the seasoned chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown. Remove and set aside; the chicken will finish cooking later in the sauce.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add minced garlic and finely chopped onion. Sauté for 2-3 minutes until softened and fragrant, building a flavorful base.
- Incorporate Sun-Dried Tomatoes: Stir in sliced sun-dried tomatoes and cook for an additional 1 minute to release their rich flavor.
- Deglaze Pan: Pour in chicken broth, scraping the bottom of the skillet with a spoon to loosen any browned bits, then bring the liquid to a simmer to infuse the sauce.
- Create Cream Sauce: Add heavy cream, grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes. Stir thoroughly and bring the sauce back to a gentle simmer to thicken and meld flavors.
- Wilt Kale: Add chopped fresh kale to the simmering sauce. Cook for 2-3 minutes, stirring occasionally, until the kale is wilted but still vibrant.
- Finish Cooking Chicken: Return the seared chicken breasts along with any juices back into the skillet. Simmer uncovered for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
- Adjust and Serve: Taste the sauce and adjust seasonings if needed. Serve immediately, spooning the creamy sauce and vegetables over the chicken for a hearty and satisfying meal.
Notes
- For thicker sauce, simmer a few minutes longer until desired consistency is reached.
- Use kale or substitute with spinach for a milder green.
- Sun-dried tomatoes packed in oil add richness; if using dry-packed, rehydrate in warm water before slicing.
- Check internal temperature of the chicken with a meat thermometer to ensure doneness.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan chicken, creamy chicken recipe, one-pot chicken, sun-dried tomatoes, kale chicken, easy dinner, Italian chicken dish
