Creamy Tuscan Chicken and Broccoli Skillet with Seasoned Rice
Indulge in the rustic elegance of this Creamy Tuscan Chicken and Broccoli Skillet, a dish that is pure comfort. Juicy chicken breasts are pan-seared to a beautiful golden crust, then nestled into a luxurious, velvety cream sauce infused with garlic and sun-dried tomatoes. Tender broccoli florets are simmered right in the sauce, absorbing all the rich, savory flavors and adding a pleasant bite. The sun-dried tomatoes provide a tangy, chewy counterpoint to the creamy base, creating a beautifully balanced flavor profile. This one-pan wonder is served with seasoned rice to soak up every last drop of the incredible sauce. It's a hearty, restaurant-worthy meal that feels incredibly special but is surprisingly simple to make.
Ingredients
- •2 large boneless, skinless chicken breasts, halved horizontally
- •1 head of broccoli, cut into small florets
- •1 cup long-grain white rice
- •1 tablespoon olive oil
- •1 cup heavy cream
- •1/2 cup chicken broth
- •1/2 cup grated Parmesan cheese
- •1/3 cup sun-dried tomatoes in oil, drained and chopped
- •3 cloves garlic, minced
- •1 teaspoon Italian seasoning
- •2 cups fresh spinach
- •Salt and black pepper to taste
- •Optional: Red pepper flakes for a little heat
Dietary Info
Instructions
- 1
Cook the rice according to package directions. While it cooks, season the chicken cutlets on both sides with salt, pepper, and Italian seasoning.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet and cook for one minute until the garlic is fragrant.
- 4
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and bring the mixture to a gentle simmer.
- 5
Add the broccoli florets to the simmering sauce. Cover the skillet and cook for 4 to 5 minutes, until the broccoli is tender.
- 6
Stir in the grated Parmesan cheese until it has melted into the sauce. Add the fresh spinach and stir until it has wilted completely.
- 7
Return the cooked chicken to the skillet, nestling it into the creamy sauce. Let it simmer for another minute to heat through.
- 8
Serve the creamy Tuscan chicken and broccoli immediately, with the seasoned rice on the side to soak up the delicious sauce. Sprinkle with red pepper flakes if desired.
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