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Creamy Tuscan Chicken Meal Prep - A Cozy, Make-Ahead Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts (or thighs), sliced into cutlets
  • Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon sweet paprika
  • Dredge: 2 tablespoons all-purpose flour (or arrowroot for gluten-free)
  • Fat: 2 tablespoons olive oil, 1 tablespoon butter
  • Aromatics: 4 cloves garlic, minced; 1 small shallot, finely diced (optional)
  • Sun-dried tomatoes: 1/2 cup, thinly sliced (oil-packed, drained)
  • Broth and cream: 3/4 cup low-sodium chicken broth; 3/4 cup heavy cream (or half-and-half for lighter)
  • Parmesan: 1/3 cup freshly grated Parmesan cheese
  • Spinach: 4 cups baby spinach, loosely packed
  • Acid and heat: 1–2 teaspoons lemon juice; pinch of red pepper flakes (optional)
  • Fresh herbs: 2 tablespoons chopped fresh basil or parsley (for finishing)
  • Sides for meal prep: Cooked rice, pasta, mashed potatoes, or roasted vegetables

Method
 

  1. Prep the chicken: Pat chicken dry and slice thick breasts into thinner cutlets for quick, even cooking. Season both sides with salt, pepper, Italian seasoning, and paprika. Lightly dust with flour.
  2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
  3. Soften aromatics: Drop heat to medium. If the pan looks dry, add a splash of oil. Sauté shallot 1–2 minutes until soft, then stir in garlic for 30 seconds until fragrant.
  4. Add tomatoes and deglaze: Stir in sun-dried tomatoes. Pour in chicken broth and scrape up any browned bits. Let it simmer 2–3 minutes to reduce slightly.
  5. Make it creamy: Lower heat to medium-low. Stir in cream, Parmesan, and a pinch of red pepper flakes if you like. Simmer gently 2–3 minutes until slightly thickened. Avoid a rolling boil.
  6. Add greens and lemon: Fold in spinach and cook 1–2 minutes until wilted. Add lemon juice to brighten the sauce. Taste and adjust salt and pepper.
  7. Return chicken to sauce: Nestle chicken back into the skillet, along with any juices on the plate. Spoon sauce over the top and warm for 1–2 minutes. Sprinkle with fresh basil or parsley.
  8. Portion for meal prep: Divide chicken and sauce into 4–5 containers. Add your chosen side to each container, keeping it separate or nestled as you prefer.