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Creamy Tuscan Spring Vegetable Chicken Skillet

creamy tuscan spring vegetable chicken skillet - featured image
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A quick and easy one-skillet dinner featuring tender chicken medallions, fresh spring vegetables, and a rich creamy Tuscan sauce with garlic, sun-dried tomatoes, and Parmesan.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch medallions
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil)
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 2 cups baby spinach, roughly chopped
  • 3/4 cup heavy cream (180 ml)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1/2 cup low-sodium chicken broth (120 ml)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • A handful of fresh basil leaves, chopped

Instructions

  1. Slice chicken breasts into 1/2-inch thick medallions. Trim and chop asparagus into 2-inch pieces. Roughly chop baby spinach and sun-dried tomatoes.
  2. Heat a large skillet over medium heat and add olive oil. Warm until shimmering, about 1-2 minutes.
  3. Add chicken pieces in a single layer and cook 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
  4. In the same skillet, sauté minced garlic and sun-dried tomatoes for 1-2 minutes until fragrant and garlic is golden.
  5. Add asparagus and sauté for 3-4 minutes until tender but still crisp (cook a bit longer if using frozen).
  6. Deglaze the pan with chicken broth, scraping up browned bits from the bottom.
  7. Lower heat to medium-low and stir in heavy cream and grated Parmesan cheese. Stir continuously until sauce thickens and cheese melts.
  8. Return chicken to the skillet and add chopped spinach. Stir gently and cook until spinach wilts, about 2 minutes.
  9. Season with dried Italian herbs, salt, and freshly ground black pepper. Stir in fresh basil leaves just before serving.
  10. Serve hot, optionally with crusty bread or a light side.

Notes

If the sauce is too thick, add a splash more broth or cream to loosen it. Cook cream on medium-low heat to prevent curdling. Freshly grated Parmesan melts better and has a sharper flavor. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Chicken thighs can be used instead of breasts with adjusted cooking time.

Nutrition

Keywords: Tuscan chicken, creamy chicken skillet, spring vegetables, easy dinner, one skillet meal, sun-dried tomatoes, asparagus, spinach, Parmesan, quick dinner

Find it online: https://emmayum.com/creamy-tuscan-spring-vegetable-chicken-skillet-easy-recipe-for-perfect-dinner/