Wouldn't it be nice to get dinner on the table within thirty minutes and without dirtying more than one dish? It's possible with this recipe for Creamy Tuscan Chicken. This one-skillet meal is perfect for busy school nights. It's kid-friendly and mom-approved.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Dishes
Cuisine: Italian, Kid-Friendly
Keyword: chicken, tuscan
Servings: 4servings
Ingredients
4boneless, skinless chicken thighs
1tbspolive oil
saltto taste
pepperto taste
1/4tsp garlic powder
1/4tsp onion powder
1smallyellow onionchopped
4clovesgarlicminced
1red bell pepperchopped
1zucchinicut into half moons
2tbspflour
1cupchicken broth
1/2cupheavy cream
1/2tbspdijon mustard
1tspItalian seasoning
1/2cupsun-dried tomatoeschopped
1cupbaby spinachchopped
Instructions
Season the chicken thighs with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side. Cook until the chicken is browned and cooked to an internal temperature of 180 degrees. Remove chicken and set aside.
In the same skillet, add the onions and cook until translucent. Stir in the garlic and cook for another minute. Add red bell pepper and zucchini and cook until for another two minutes.
Stir in the flour, heavy cream, and chicken broth. Add the mustard, Italian seasoning, salt, and pepper. Cook until the liquid starts to thicken, stirring occasionally.
Add in the sun-dried tomatoes and baby spinach. Simmer until the spinach has wilted.
Add the chicken back to the skillet and simmer for another 3-5 minutes. Serve warm.