Creamy Tuscan Chicken

Ingredients

• 4 pieces Chicken Breast (skinless, boneless)
• 2 tablespoons Olive Oil (extra virgin)
• 1 teaspoon Salt (kosher)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (dried blend)
• 3 cloves Garlic (minced)
• 1 medium Onion (diced)
• 1 large Red Bell Pepper (sliced into strips)
• 1 medium Zucchini (half‑moon sliced)
• 0.5 cup Sun-Dried Tomatoes (packed in oil, drained)
• 1 cup Heavy Cream (full‑fat)
• 0.5 cup Chicken Broth (low‑sodium)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Basil (chopped)
• 0.25 teaspoon Crushed Red Pepper Flakes (optional, for heat)

Instructions

1. Prepare Ingredients

   Pat chicken dry, then season both sides with salt, pepper and Italian seasoning. Dice the onion, mince the garlic, slice the bell pepper, slice the zucchini, and drain the sun‑dried tomatoes.

   Time: PT10M

2. Pan‑Fry Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken pieces and cook 4‑5 minutes per side until golden brown and about 75% cooked through. Transfer to a plate and set aside.

   Time: PT8M

   Temperature: medium-high

3. Sauté Aromatics

   In the same skillet, add a splash more oil if needed, then sauté the diced onion and minced garlic until translucent, about 2 minutes.

   Time: PT3M

   Temperature: medium

4. Cook Vegetables

   Add the sliced bell pepper and zucchini to the skillet and sauté for 4 minutes until they begin to soften but still retain bite.

   Time: PT4M

   Temperature: medium

5. Build Sauce Base

   Stir in the drained sun‑dried tomatoes, then pour in the chicken broth, scraping the bottom of the pan to release fond. Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

6. Finish Creamy Sauce

   Reduce heat to low, stir in the heavy cream and grated Parmesan cheese. Simmer gently for 3 minutes until the sauce thickens slightly and coats the back of a spoon.

   Time: PT3M

   Temperature: low

7. Combine Chicken and Sauce

   Return the chicken to the skillet, spoon the sauce over it, add the chopped basil and optional red‑pepper flakes. Cook another 2 minutes until the chicken is heated through and the flavors meld.

   Time: PT2M

   Temperature: low

8. Plate and Serve

   Serve the chicken over cooked pasta, rice, or with a thick slice of crusty bread, ladling extra sauce on the side. Let rest 2 minutes before eating.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

20g

Fiber

3g