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Tuscan Chicken Skillet
This creamy chicken dish comes together quick and is great served with pasta, rice, or mashed potatoes.
Ingredients
- 1 tbsp (15 mL) oil
- 1 ½ lbs. (680 g) boneless skinless chicken breasts or thighs (6-8 oz./175-250 g each)
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) ground black pepper
- 10 oz. (300 g) cherry or grape tomatoes
- 1 cup (250 mL) chicken broth or water
- 1 cup (250 mL) milk
- 1 pkg (1.4 oz/39 g) Tuscan-Style Herb Chicken Meal Mix
- 2 cups (500 mL) baby spinach, packed
Directions
- Heat the oil in a large stainless skillet over medium-high heat for 2-3 minutes.
- Season the chicken with salt and pepper.
- Place the chicken in the pan and sear for 3-5 minutes on each side, or until golden brown. Remove the chicken from the pan.
- Add the tomatoes to the pan and cook, stirring occasionally, for 4-6 minutes, or until the tomatoes begin to blister and pop.
- Pour the broth or water and milk into the pan. Use a whisk to scrape up any browned bits in the pan.
- Whisk in the meal mix and bring to a boil for 1 minute.
- Reduce the heat to low and return the chicken, and any juices, to the pan.
- Add the spinach over the chicken and cover with the lid.
- Simmer for 8-10 minutes, or until fully cooked (165°F/74°C). Flip the chicken halfway through cooking.
- Serve the chicken on a bed of pasta, rice, or mashed potatoes and spoon the sauce generously over top.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 11 g, Saturated Fat 2.5 g, Cholesterol 130 mg, Sodium 1740 mg, Carbohydrate 12 g, Fiber 1 g, Sugars 5 g (includes 0 g added sugar), Protein 42 g
Cook's Tips:
For a richer sauce, use half and half or cream in place of milk.
