EFK Kitchen Ready
EFK Tuscan Chicken with Sun-Dried Tomatoes
Golden chicken in a creamy garlic-Parmesan pan sauce with sun-dried tomatoes and spinach, balanced with optional lemon at the finish.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Season the chicken with salt and black pepper.
- Heat olive oil in the seasoned skillet and sear the chicken until well browned. Transfer to a plate before it overcooks.
- Add garlic and sun-dried tomatoes and cook briefly until fragrant.
- Add chicken stock and reduce slightly, then add the cream and simmer gently.
- Stir in Parmesan, Italian seasoning, and spinach until the greens wilt.
- Return the chicken to the skillet and cook until the thickest portion reaches 165°F.
- Adjust seasoning and finish with lemon if desired.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch or 14-inch carbon-steel skillet; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate the finished dish within 2 hours, keep at 40°F or below, and use refrigerated leftovers within 3–4 days. Reheat leftovers thoroughly to 165°F.
Leftovers & make-ahead
Refrigerate up to 3–4 days. Reheat gently in a skillet over low heat with a small splash of stock so the sauce does not break and the chicken stays moist.
View this recipe on the original EFK website ↗