Name: Tuscan Chicken for One
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon all-purpose flour; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 1 (5–6-ounce) boneless skinless chicken breast (sliced ¼-inch thick); 1 tablespoon olive oil; ½ cup chopped onion; 1 garlic clove (minced); ⅛ teaspoon red pepper flakes (optional); 1 cup low-sodium chicken broth; ¼ cup heavy cream; 2 tablespoons oil-packed sun-dried tomatoes; 1 teaspoon tomato paste; ¼ teaspoon Italian seasoning; 2 tablespoons grated Parmesan; 1 packed cup fresh spinach; 2–3 torn fresh basil leaves

Directions

Mix the flour, salt, and pepper on a plate and coat the chicken slices.
Heat the oil in a 10-inch skillet over medium heat. Cook the chicken for about 3 minutes per side, then move it to a plate.
Add the onion to the pan and cook for about 2 minutes. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds.
Pour in the broth and scrape up the browned bits. Stir in the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Bring to a boil, then simmer uncovered for 3 to 5 minutes, until the liquid cooks down by about half.
Stir in the Parmesan and spinach until the spinach wilts. Put the chicken back in and heat it through until it reaches 165°F. Top with the torn basil.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast counted as raw chicken breast, oil-packed sun-dried tomatoes counted as sun-dried tomatoes in oil, ¼ teaspoon Italian seasoning counted as dried oregano, cup fresh spinach counted as raw spinach (a packed cup 30 g). Brands and portions vary, so use it only as an approximation.

Tuscan Chicken for One