Plat

One-Pan Creamy Parmesan Tuscan Chicken

30 minPour 4Nutri-Score C€€

30 min

Plat

recette de

Magda | Good Food Discoveries

@goodfooddiscoveries

ce qu’il vous faut

4 personnes

chicken breasts (boneless, skinless, halved horizontally if thick)Viandes4 morceaux
Parmesan (finely grated, divided)Produits laitiers120 g
olive oil (for frying)Épicerie30 ml
butterProduits laitiers20 g
shallots (finely chopped)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes3 morceaux
sun-dried tomatoes (drained and sliced)Épicerie60 g
tomato puréeÉpicerie30 g
heavy creamProduits laitiers200 ml
chicken brothÉpicerie120 ml
fresh spinach (washed)Fruits et légumes100 g
saltÉpices3 g
black pepper (ground)Épices1 g

par portion

403kcal

ce que vous utiliserez

pas à pas

Coat the chicken in Parmesan
- Season the chicken breasts with salt and pepper.
- Mix most of the grated Parmesan in a bowl and press the chicken into it to coat both sides.
Étape 1
Sear the chicken
- Heat the olive oil in a large pan over medium-high heat.
- Fry the coated chicken until golden and cooked through, then set aside.
Étape 2
Build the creamy sauce
- In the same pan, melt the butter and soften the shallots.
- Add the garlic, sun-dried tomatoes and tomato purée and cook briefly.
- Pour in the cream, chicken broth and remaining Parmesan and simmer until slightly thickened.
Étape 3
Finish with spinach and chicken
- Stir in the fresh spinach until wilted.
- Return the golden chicken to the pan and spoon the sauce over it.
Étape 4
Serve
- Serve over pasta, rice or with crusty bread.
Étape 5

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