Electric Skillet Creamy Tuscan Chicken
This electric skillet creamy Tuscan chicken with sun-dried tomatoes and kale is an easy week-night dinner that will take only 30 minutes of your time.
Servings: 4
Calories: 745kcal
Equipment
Ingredients
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup asiago cheese freshly grated
- 2 teaspoons Italian seasoning
- 4 boneless skinless chicken breasts
- 2 tablespoons canola oil
- 4 cloves garlic minced
- 1 cup kale chopped
- 1 tablespoon fresh basil chopped
- ⅓ cup oil-packed sun dried tomatoes drained and sliced
- 1 lemon sliced into wedges
- cooked pasta to serve
- salt and pepper to taste
Instructions
- In a medium bowl or large measuring cup, add the heavy cream, chicken broth, asiago cheese and Italian seasoning. Mix and set aside. Season the chicken breasts with salt and pepper.
- Heat an electric skillet to 325°F and add 2 tablespoons canola oil. Add chicken to skillet and cook for about 5 minutes per side or until fully cooked and no longer pink in center (depends on the thickness). Remove chicken and reserve.
- Add minced garlic to leftover oil in the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Add the heavy cream mixture. Bring the temperature up to 350°F and whisk until it just begins to thicken (about 5 mins.). Add the kale, basil and sundried tomatoes and let it simmer until the kale starts to wilt (2 to 3 minutes). Check the seasoning and add more salt if needed.
- Add the chicken back to the electric skillet and heat through.
- Serve over pasta. Garnish with lemon wedges.
Notes
- Storage: Store covered in the fridge for up to 3 to 4 days.
- Reheating: Reheat in the electric skillet over medium heat.
- Drink Pairing: As far as white wines go, you may want to pick up a Chardonnay as it goes well with creamy dishes and poultry or try my Easter white wine sangria. If you’d prefer a red, Pinot Noir pairs well with creamy chicken pasta dishes.
- To cook the pasta in the electric skillet:
- Simply fill a 12” skillet with about 8 cups water (more if you have a larger skillet) and a pinch of salt, turn the dial to the max temperature and boil the water.
- Add the pasta and cook for as long as the package indicates, or until al dente. Allow some of the steam to come out while it’s cooking by leaving the lid slightly open, so that it doesn’t boil over.
- Drain, toss with a bit of olive oil and reserve.
Nutrition
Calories: 745kcal | Carbohydrates: 11g | Protein: 37g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 252mg | Sodium: 824mg | Potassium: 857mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4006IU | Vitamin C: 37mg | Calcium: 463mg | Iron: 2mg
