Quick and Easy Weeknight Dinner Recipe

Why You’ll Love This Recipe

• One-skillet, weeknight-friendly meal that tastes restaurant-worthy.
• Balanced richness: creamy Parmesan sauce with bright lemon and fresh basil.
• Flexible serving options: great over pasta, rice, or with crusty bread.
• Uses easy-to-find ingredients and delivers consistent results.

Grocery List

• Produce: 4 garlic cloves, 3 cups baby spinach, 1 lemon, fresh basil
• Dairy: Heavy cream, unsalted butter, Parmesan cheese
• Pantry: Boneless skinless chicken breasts, sun-dried tomatoes in oil, chicken broth, all-purpose flour, olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes

Full Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (6 oz/170 g each)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup (30 g) all-purpose flour, for dredging
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Tuscan Cream Sauce

• 4 garlic cloves, minced
• 1/2 cup (80 g) sun-dried tomatoes in oil, drained well and thinly sliced
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 3/4 cup (180 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (45 g) finely grated Parmesan cheese
• 3 cups (90 g) baby spinach
• 1 tbsp fresh lemon juice
• 2 tbsp fresh basil, chopped (plus extra for garnish)

To Serve (optional)

• Cooked pasta, rice, or warm crusty bread
• Extra grated Parmesan and lemon wedges

Step-by-Step Instructions

Step 1: Flatten and Dry the Chicken

Place chicken breasts between two pieces of parchment and gently pound the thicker end so each piece is about 1/2 inch thick. Pat very dry with paper towels—dry chicken sears better.

Step 2: Season and Dredge

Season both sides with kosher salt, black pepper, and smoked paprika. Place flour on a plate and lightly dredge each breast, tapping off the excess. This thin coating helps the sauce cling.

Step 3: Sear to Golden

Heat a large skillet (12 inches) over medium-high heat. Add olive oil and butter. When the butter foams, add chicken in a single layer. Cook 4–5 minutes per side until deep golden and about 160°F (71°C) internally. Transfer to a plate; tent loosely with foil. The chicken will finish in the sauce.

Step 4: Build the Flavor Base

Reduce heat to medium. Add garlic, sun-dried tomatoes, and red pepper flakes. Sauté, stirring constantly, 30–60 seconds until fragrant; do not brown the garlic.

Step 5: Deglaze and Start the Cream Sauce

Pour in chicken broth and scrape up the browned bits from the pan with a wooden spoon. Simmer 2 minutes to reduce slightly. Lower heat to medium-low, then stir in heavy cream and Parmesan. Simmer gently 2–3 minutes until the sauce lightly thickens and coats the back of a spoon. Avoid a hard boil to prevent curdling.

Step 6: Wilt Greens and Brighten

Add spinach and stir until wilted, about 1 minute. Stir in lemon juice and chopped basil. Taste and adjust seasoning with a pinch of salt or more lemon as needed.

Step 7: Return Chicken and Finish

Return chicken and any accumulated juices to the skillet. Simmer 2–3 minutes, spooning sauce over the top, until the chicken reaches 165°F (74°C). Rest 2 minutes. Garnish with extra basil and Parmesan. Serve immediately over pasta, rice, or with crusty bread to soak up the sauce.

Pro Tips

• Pat the chicken very dry for the best golden crust; moisture interferes with browning.
• Use the drained oil from the sun-dried tomatoes to replace part of the olive oil for extra flavor.
• Grate Parmesan very fine so it melts smoothly into the sauce without clumping.
• Keep the sauce at a gentle simmer—avoid boiling cream to maintain a silky texture.
• If the sauce thickens too much, whisk in 1–2 tbsp broth; if too thin, simmer another minute.

Variations

• Thighs instead of breasts: Use 6 boneless, skinless thighs; sear 6–7 minutes per side and proceed.
• Mushroom twist: Sauté 8 oz (225 g) sliced cremini with the tomatoes for earthy depth.
• Lighter version: Use 3/4 cup evaporated milk plus 1 tsp cornstarch (whisked into the broth) instead of heavy cream.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce—avoid boiling. Freezing is possible up to 2 months, but cream sauces can separate; rewarm gently and whisk to bring it back together. For a head start, pound and season the chicken up to 24 hours ahead and refrigerate; slice tomatoes, mince garlic, and grate Parmesan in advance.

Nutrition (per serving)

Approximate: 680 calories; 48 g fat; 12 g carbohydrates; 47 g protein; 980 mg sodium. Values will vary based on brands and serving choices.