Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil

34 large chicken breasts

Kosher salt

ground pepper

For the sauce

1 tbsp unsalted butter

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 cup cherry or grape tomatoes, sliced in half

2 cups baby spinach

1 cup sliced mushrooms

1 cup marinated artichoke hearts, chopped

½ cup sun-dried tomatoes in oil, chopped

¼ cup capers

1 ½ cups heavy cream

¾ cup chicken or vegetable broth

splash dry white wine

1 tbsp freshly squeezed lemon juice

1 cup freshly grated Parmesan cheese

salt and pepper to taste

freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.