One-Skillet Creamy Tuscan Chicken
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.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 1 zucchini cut into half moons
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 tbsp dijon mustard
- 1 tsp Italian seasoning
- 1/2 cup sun-dried tomatoes chopped
- 1 cup baby spinach chopped
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.
Video
Nutrition
Calories: 359kcal | Carbohydrates: 17g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 142mg | Sodium: 528mg | Potassium: 841mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 34mg | Calcium: 90mg | Iron: 2mg