Description
A rich and velvety Tuscan chicken dish featuring sun-dried tomatoes, broccoli, and a decadent Parmesan cream sauce. Perfect for those seeking high-protein, low-carb dinner ideas for family.
Ingredients
Scale
1 lb chicken breasts (boneless and skinless)
2 cups broccoli (chopped)
1 cup grape tomatoes (halved)
1/2 cup sun-dried tomatoes (chopped)
1 cup heavy cream
4 cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 cup Parmesan cheese (shredded)
2 tablespoons olive oil
Salt and pepper (to taste)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, until golden and cooked through.
- Take the chicken out of the skillet and set it aside on a plate. Let it rest while you prepare the vegetables.
- In the same skillet, add minced garlic and broccoli. Sauté for 3 minutes until fragrant and the broccoli starts to soften.
- Toss in the halved grape tomatoes and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the tomatoes to burst.
- Slowly whisk in the heavy cream and Italian seasoning, stirring gently until the sauce thickens slightly, about 2 minutes.
- Add the chicken back to the skillet, coating it well with the creamy sauce and vegetables. Simmer for another 3 minutes.
- Top the dish with shredded Parmesan cheese and let it melt before serving.
Notes
- Use freshly grated Parmesan for a smoother sauce melt.
- If you prefer a thinner sauce, add a splash of chicken stock.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 120 mg