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

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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

1

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.

2

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.

3

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.

4

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.

5

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.

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

~ Marla Meridith

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