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  • Writer's pictureLisa Jarvis

Tuscan Chicken

Oh my! This was the best thing I’ve had lately! I made it in one skillet, which is a big plus in my book! Serve it with or without pasta! So incredibly delicious! Here’s what you need:

1 T olive oil

4 chicken breasts, pounded to 1/2 inch thickness

1 T lemon pepper seasoning ( or to taste)

1/2 onion, diced

1 T minced garlic

1/2 cup chicken broth

1 cup heavy cream

1/2 cup Parmesan cheese

3 cups fresh baby spinach

1 small jar julienne sun-dried tomatoes, drained (5-8 oz size jar will work)

1 t garlic powder

1 t Italian seasoning

In a large skillet, heat the oil on medium high heat. Season both sides of the chicken with the lemon pepper to taste. Cook the chicken until it reaches an internal temperature of 165. Remove the chicken and set aside. In the same skillet, sauté the onion till soft, then stir in the minced garlic. Stir in the broth, scraping up browned bits off the bottom. Stir in the cream and cheese, stirring well to incorporate. Add the spinach and drained jar of tomatoes. Add the garlic powder and Italian seasoning. Add the chicken back in and spoon sauce over the top. Serve over pasta or alone. Yummy!

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