Creamy Tuscan Chicken with Roasted Vegetables
30min
45min
12
580
Chef's Note
For the best flavor, marinate the chicken in a bit of olive oil, garlic, and Italian seasoning for 30 minutes before cooking. The mayonnaise might sound unusual, but it creates an incredibly silky texture in the sauce while adding richness that perfectly complements the Tuscan flavors.
Tags
Ingredients
6 pounds boneless, skinless chicken breasts
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Italian seasoning
1/3 cup olive oil
1 tablespoon minced garlic
1 cup mayonnaise
2 cups heavy cream
1 cup chicken broth
1 cup sun-dried tomatoes
8 cups fresh spinach
1 cup grated Parmesan cheese
3 pounds baby potatoes
4 medium zucchini
3 large red bell peppers
2 large red onions
1/2 cup fresh basil
2 tablespoons fresh thyme
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Cut baby potatoes in half. Slice zucchini into 1/2-inch thick rounds. Cut bell peppers and red onions into 1-inch chunks.
- 3
Toss vegetables with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon Italian seasoning. Spread on two large baking sheets.
- 4
Roast vegetables for 25-30 minutes, stirring halfway through, until golden and tender.
- 5
While vegetables roast, cut chicken breasts into 1-inch thick strips. Season with remaining salt, pepper, and Italian seasoning.
- 6
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, cook chicken for 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 7
In the same skillet, add 1 tablespoon minced garlic and cook for 30 seconds until fragrant.
- 8
Reduce heat to medium. Add 1 cup mayonnaise and whisk until melted. Gradually whisk in 2 cups heavy cream and 1 cup chicken broth until smooth.
- 9
Slice sun-dried tomatoes into strips and add to the sauce. Simmer for 5 minutes until slightly thickened.
- 10
Return chicken to the skillet and simmer for 5 minutes.
- 11
Add spinach in batches, stirring until wilted.
- 12
Stir in 3/4 cup Parmesan cheese until melted and sauce is creamy.
- 13
Chop fresh basil and thyme. Stir half into the sauce, reserving the rest for garnish.
- 14
Serve chicken and sauce over the roasted vegetables, garnished with remaining herbs and 1/4 cup Parmesan cheese.
Nutrition Information (per serving)
580
42g
25g
35g
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