Tuscan Cream Chicken
Golden chicken tenderloins simmer in a silky garlic-Parmesan cream sauce with sun-dried tomatoes and spinach in this easy skillet favourite.
10 min
Prep
25 min
Cook
4
Serves
510
Calories
Macros · per serving
42g protein
9g carbs
34g fat
Ingredients
For 4 servings
- 600 g chicken tenderloin
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 clove garlic
- 80 g oil-packed sun-dried tomato
- 120 ml chicken broth
- 240 ml heavy cream
- 1 teaspoon Italian seasoning
- 120 g baby spinach
- 40 g Parmesan cheese
Instructions
- 1
Drain the sun-dried tomatoes, measuring 80 g after draining, and thinly slice them. Mince the garlic and finely grate the Parmesan. Pat the chicken dry and season with ½ teaspoon salt and ¼ teaspoon black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in two batches for 2–3 minutes per side, until golden on the outside. Transfer to a plate.
- 3
Reduce the heat to medium. Add the garlic and sun-dried tomatoes to the skillet and stir for 1 minute. Pour in the chicken broth, scrape up the browned bits and simmer for 1 minute.
- 4
Stir in the cream and Italian seasoning. Bring to a gentle simmer, reduce the heat to medium-low and cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- 5
Return the chicken and any collected juices to the skillet. Simmer gently for 3–5 minutes, until the chicken is cooked through, 165°F/74°C. Fold in the spinach and cook for 1–2 minutes, until wilted.
- 6
Remove from the heat and stir in the Parmesan until melted. Spoon the sauce over the chicken and divide among four plates.
Cook it this week.
NeatEat plans Tuscan Cream Chicken — and the rest of your week — around your budget, groceries included.