One-Pan Creamy Tuscan Chicken with Mushrooms

By Aeta Bidiwala (Aetacuisine)

Houston food blogger



4 chicken breast boneless

1 cup of chicken stock

1 cup of sliced mushroomed

1/2 cup of sundried tomatoes grounded

1/2 cup of baby spinach

1 tsp minced garlic

1 tbl of butter

1/2 cup of milk or heavy cream.

Curley parsley for garnishing

1/2 tsp Italian seasoning

1 tsp chicken rub by McCormicks


Firstly, you absolutely have the choice of eliminating the dairy part and using arrowroot flour instead with chicken stock for thickness if you want it to be #whole30 compliant.

Sprinkle chicken breast with Italian seasoning and chicken rub. Keep in mind both the things already have salt im them so use it to taste. Now pan fry the chicken in butter or ghee till the chicken is golden brown. Once chicken is done keep it aside (don’t worry about cooking it completely) in the same pan stir fry garlic, sundried tomatoes, mushrooms and spinach for about 1 minute or so. Now add the chicken stock and heavy cream/milk. Add the chicken breasts and cover and cook for about 10 mins. The gravy will thicken. Now uncover and cook on high heat for 5 minutes to dry off the gravy a bit. Garnish with parsley and dip some garlic bread in there.