Creamy Tuscan Chicken

This Creamy Tuscan Chicken is an easy, flavorful dinner in a rich garlic parmesan sauce that pairs with a host of side dishes!

Course Main Course

Cuisine American, Italian

Keyword 30 Minute Meal, Easy Chicken Recipe, Garlic Parmesan, Sun-Dried Tomatoes, WW Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings (1 breast + 1/3 cup topping) servings

Calories 378

Author Emily Bites

2 tablespoons all-purpose flour divided
½ teaspoon + ⅛ teaspoon black pepper divided
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon Italian seasoning
4 (5 oz each) thin chicken breast cutlets (if you buy large breasts, trim them to 5 ounces each and pound them thin)
2 tablespoons olive oil divided
4 garlic cloves minced
3 oz dry julienne cut sun-dried tomatoes (I use California Sun brand)
1 cup reduced sodium chicken broth
½ cup fat free half-and-half
1 ½ oz Parmesan cheese finely shredded
2 cups chopped fresh spinach
½ teaspoon dried parsley flakes

In a small dish, stir together 1 tablespoon of the flour and ½ teaspoon each of black pepper, salt, garlic powder, and Italian seasoning.
Place the chicken breast cutlets into a gallon zip-top bag and dump the seasoned flour mixture over them. Seal the bag and toss until the chicken is coated on all sides.
Drizzle 1 tablespoon of the oil into a large saute pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for 4-5 minutes until golden on the bottom. Flip the breasts and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover.
Drizzle the remaining tablespoon of oil into the pan and bring to medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the sun-dried tomatoes and stir to coat. Cook for another 1-2 minutes, stirring a few times throughout.
Add the remaining tablespoon of flour and whisk it into the tomatoes until coated/combined. Add the broth, half-and-half and remaining 1/8 teaspoon of black pepper and whisk together. Bring to a simmer and cook for 1-2 minutes to allow the sauce to thicken.
Stir in the Parmesan cheese, spinach, and parsley flakes and stir together until the cheese is melted and spinach is wilted. Add the chicken back to the skillet and spoon the sauce mixture over the chicken.
Serve each chicken breast with about 1/3 cup of sun-dried tomato/spinach/cream sauce over the top.

To view your current WW Points for this recipe and track it in the WW app or site, click here!

WW Points per (1 chicken breast + 1/3 cup topping) serving: 5 (Points calculated using the recipe builder on weightwatchers.com)

Nutrition Information per (1 chicken breast + 1/3 cup topping) serving:

378 calories, 20 g carbs, 8 g sugars, 14 g fat, 4 g saturated fat, 41 g protein, 4 g fiber, 441 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:

9 per (1 chicken breast + 1/3 cup topping) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Calories: 378kcal