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creamy Tuscan chicken

Dump-and-Go Creamy Tuscan Chicken

This creamy Tuscan chicken is a 30-minute, one-pan lifesaver that tastes like a restaurant dish! With jarred Alfredo sauce, tangy sun-dried tomatoes, and vibrant spinach, it’s rich, flavorful, and forgiving—even if your kitchen’s as chaotic as mine in Portland. Perfect for busy weeknights or cozy date nights, this easy Tuscan chicken is a crowd-pleaser that’ll have everyone asking for seconds.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mexican-Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

  • - 4 boneless skinless chicken breasts (or thighs for richer flavor)
  • - 1 jar 15 oz Alfredo sauce (Rao’s recommended, but any brand works)
  • - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • - 2 cups fresh spinach roughly chopped (or baby spinach)
  • - 3 cloves garlic minced (I double this, you do you)
  • - 1/2 cup grated Parmesan cheese
  • - 1 tsp Italian seasoning or dried oregano and basil mix
  • - 1/2 tsp red pepper flakes optional, for a kick
  • - Salt and pepper to taste
  • - 2 tbsp olive oil or sun-dried tomato oil for extra flavor
  • - Fresh parsley or basil for garnish (optional)

Method
 

  1. Season the Chicken: Sprinkle chicken breasts with salt, pepper, and Italian seasoning. If they’re thick, pound them to an even thickness for faster cooking. (I’ve skipped this and regretted it—don’t be me!)
  2. Sear the Chicken: Heat olive oil (or sun-dried tomato oil) in a large skillet over medium heat. Sear chicken for 4-5 minutes per side until golden. It doesn’t need to be fully cooked yet. Set aside.
  3. Make the Sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in sun-dried tomatoes and red pepper flakes (if using) for 1 minute. Pour in Alfredo sauce, scraping up browned bits from the pan.
  4. Add Spinach: Stir in spinach and let it wilt into the sauce, about 1-2 minutes. Add half the Parmesan and stir until melted and creamy.
  5. Finish Cooking: Nestle chicken back into the skillet, spooning sauce over the top. Cover and simmer on low for 8-10 minutes, until chicken reaches 165°F internally. (Slice into the thickest piece if you’re unsure.)
  6. Serve: Sprinkle remaining Parmesan and garnish with parsley or basil if desired. Serve your **creamy Tuscan chicken** with crusty bread, pasta, or zucchini noodles for a low-carb option.

Notes

Notes
- Substitutions: No Alfredo sauce? Mix 1 cup heavy cream with 1/4 cup Parmesan and a pinch of garlic powder. Swap sun-dried tomatoes for roasted red peppers, or use kale/arugula instead of spinach. Check Alfredo sauce for gluten-free needs (most are safe for Jamie!).
- Troubleshooting: Sauce too thick? Add a splash of chicken broth or water. Overcooked chicken? Check at 6 minutes during the simmer. Soggy spinach? Add it in the last 2 minutes.
- Time-Saving Hacks: Use pre-minced garlic, pre-chopped sun-dried tomatoes, or prep chicken during Sunday meal prep. Double the sauce and freeze half for a faster easy Tuscan chicken next time.
- Serving Suggestions: Pair with [Garlic Butter Steak Bites and Potatoes] for another one-pan hit or [Grilled Peach Blueberry Salad] for a fresh side.
 
 Nutrition (Per Serving, Approximate
- **Calories:** 450 kcal
- **Protein:** 35g
- **Fat:** 28g
- **Carbohydrates:** 10g
- **Fiber:** 2g
- **Sugar:** 4g
- **Sodium:** 900mg
*Nutrition values are estimates based on typical ingredients. Adjust for specific brands or substitutions. For precise values, use a nutrition calculator.*