Tuscan Chicken

1. 1

   Take your chicken breasts out of the fridge about 15 minutes before cooking. Pat them completely dry with paper towels—this is crucial for getting a good sear. Season both sides generously with salt and pepper.

   15 min
2. 2

   Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken breasts to the hot pan.

3. 3

   Here’s the important part: don’t touch the chicken for 4-5 minutes. Let it develop a gorgeous golden-brown crust. Flip once and cook another 4-5 minutes on the second side until browned. The chicken won’t be cooked through yet—that’s fine. Remove from the skillet and set aside on a plate.

   4 min
4. 4

   Keep the skillet on medium-high heat (don’t wipe it out—those browned bits are flavor gold). Add the minced garlic, oregano, and thyme. Sauté for about 1 minute until fragrant, stirring constantly so the garlic doesn’t burn.

5. 5

   Add the chopped sun-dried tomatoes and chicken broth to the skillet. Use a wooden spoon to scrape up all those beautiful browned bits stuck to the bottom—this is where tons of flavor comes from. Bring to a simmer.

6. 6

   Return the chicken breasts to the skillet along with any accumulated juices. Cover the skillet and reduce heat to medium-low. Cook for 10-12 minutes until the chicken reaches an internal temperature of 165°F in the thickest part.

   10 min
7. 7

   Remove the lid and stir in the heavy cream. Let it simmer uncovered for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and looks glossy.

   2 min
8. 8

   Taste the sauce and adjust seasoning with more salt and pepper if needed. Remove from heat and garnish with fresh basil leaves torn by hand. Serve immediately while hot with your favorite sides.

Calories

1. 9

   Calories: 320

2. 10

   Carbohydrates: 6g

3. 11

   Protein: 40g

4. 12

   Fat: 15g

5. 13

   Fiber: 1g

6. 14

   Sodium: 480mg

id="instruction-step-15" class="whitespace-normal break-words">Vitamin A

1. 15

   Vitamin A: 380 IU (8% DV)

id="instruction-step-16" class="whitespace-normal break-words">Vitamin C

1. 16

   Vitamin C: 8mg (13% DV)

2. 17

   Calcium: 45mg (5% DV)

3. 18

   Iron: 2mg (11% DV)

4. 19

   Pat the chicken completely dry before seasoning—wet chicken won’t brown properly.

5. 20

   Don’t move the chicken while it’s searing. Let it sit undisturbed to develop that golden crust.

6. 21

   Use a meat thermometer to check doneness—165°F is the target. This prevents overcooking.

7. 22

   Don’t wipe out the skillet after removing the chicken. Those browned bits create flavor in the sauce.

8. 23

   Oil-packed sun-dried tomatoes are more tender and flavorful than dry-packed.

9. 24

   Fresh basil really makes a difference in the final presentation and adds brightness.

10. 25

    Serve over pasta (fettuccine or penne) tossed with the creamy sauce

11. 26

    Pair with cauliflower rice or zucchini noodles and roasted vegetables

12. 27

    Serve with creamy mashed potatoes or polenta to soak up that amazing sauce

13. 28

    Accompany with a simple arugula salad dressed with lemon vinaigrette to balance the richness