This Parmesan Tuscan Chicken is such a flavorful one pan dish.
So easy and fast, yet tastes like a lot of time and effort went into it.
We kept it pretty low-carb by serving it with just some steamed broccoli,
but would be awesome over some mashed potatoes, rice or noodles.
Heck...you could even serve it sandwich style on a toasted bun.
Either way, just serve it.
Parmesan Tuscan Chicken
6 boneless skinless chicken breasts
1 tbsp olive oil
1 pat butter
1/2 onion, chopped
8 oz fresh mushrooms, chopped
3 large cloves garlic
1 tsp Italian seasoning
1 tbsp flour
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup sun-dried tomatoes
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley
Heat large skillet over medium to medium high heat with olive oil and butter. Salt and pepper chicken breasts. Add to skillet and cook 4-6 minutes per side or until just cooked through. Remove from skillet, loosely cover with foil and set aside.
Add onion and mushrooms to same pan. Saute over medium heat apprx. 4 minutes or until onions are translucent and mushrooms have released their liquid. Add garlic and Italian seasoning; continue to saute, stirring occasionally, 1-2 minutes.
Stir in flour and cook 1-2 minutes. Add wine, stirring to deglaze bottom of the pan. Stir in chicken stock, sun-dried tomatoes, Parmesan cheese and parsley. Add back in chicken breasts, spooning sauce over the top. Cover and simmer on low, 3-4 minutes.