One Pan Parmesan Tuscan Chicken
Try this One Pan Parmesan Tuscan Chicken recipe, or contribute your own.
Try this One Pan Parmesan Tuscan Chicken recipe, or contribute your own.
- salt and pepper to taste
- 4 cloves garlic minced
- 1/4 cup shaved parmesan cheese
- 1 lb chicken breasts
- 1 tbs garlic powder
- 1 tbs vegetable oil spread
- 8 oz sliced baby bella mushrooms
- 1 1/2 cups almond milk
- 1/2 cup nonfat greek yogurt
- 1 tbs cornstarch + 2 tbs water
- 1/4 cup sun-dried tomatoes
- parsley (optional garnish)
- Carbohydrate 40.0617500063635 g
- Cholesterol 297.6491168 mg
- Fat 44.9641817253389 g
- Fiber 8.5764998974532 g
- Protein 103.33473414661 g
- Saturated Fat 13.3862157920486 g
- Serving Size 1 1 recipe (1038g)
- Sodium 687.977516255753 mg
- Sugar 31.4852501089103 g
- Trans Fat 4.27848819710751 g
- Calories 958 calories
Step-by-step
- Spray medium nonstick skillet and turn on the heat to medium-high.
- Add the chicken breasts to the skillet, season with salt and pepper and cook all the way through, approx 8-10 minutes on each side.
- Transfer the chicken breasts to a plate.
- Melt the vegetable oil spread in the skillet and then add the garlic and mushrooms.
- Cook until the mushrooms are browned and tender.
- Add the almond milk, Greek yogurt, garlic powder, salt and pepper and Parmesan cheese.
- Whisk occasionally until the cheese has fully melted and the sauce begins to boil.
- Mix the cornstarch with the water to create a slurry and whisk into the sauce.
- Once the sauce begins to boil and thicken, reduce the heat to low and add the chicken back to the skillet along with the sun-dried tomatoes.
- Simmer until the chicken is warm, approx 5 minutes.
Golden-brown chicken breasts rest in a bubbling cream sauce dotted with dark mushrooms and chewy bits of sun-dried tomato. Searing the poultry on medium-high heat for eight to ten minutes per side creates the necessary Maillard reaction, developing savory flavor compounds on the meat surface before it meets the sauce. Nonstick skillets excel here by allowing proper protein browning without requiring excessive fats.
Fresh baby bella mushrooms bring meaty textures and free glutamate compounds that amplify savory tastes naturally. Cooking them until thoroughly browned drives off their internal moisture, concentrating their earthy flavor profile. Dried mushrooms can replace fresh ones if rehydrated properly, though they lack the initial crispness during the sauté phase. Fresh garlic releases pungent allicin when minced, which mellows rapidly as it hits the hot pan alongside the fungi.
Sun-dried tomatoes introduce concentrated glutamates and a tart edge that cuts through the rich dairy base. Almond milk and nonfat Greek yogurt combine to form the liquid foundation, relying on a cornstarch slurry to prevent the yogurt from curdling under heat. Whisking the cornstarch with cool water first prevents lump formation entirely. Simmering the finished assembly for five minutes allows the chicken fibers to reabsorb circulating moisture without overcooking the protein.
Parmesan cheese adds proline amino acids and sodium, tying the mushroom and tomato flavors together through umami synergy. Finishing with fresh parsley provides volatile aromatic compounds that brighten the heavy sauce. Leftovers store safely in an airtight container for up to three days, though the starch-thickened sauce will tighten further upon refrigeration and requires gentle reheating with a splash of water.
