A rich and flavorful dish that combines the savory taste of pancetta with a creamy garlic Parmesan sauce, balanced with fresh spinach and cherry tomatoes. Perfect served over pasta, rice, or with crusty bread.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
4 oz pancetta, diced
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
1 cup cherry tomatoes, halved
2 cups fresh spinach leaves
Salt and pepper, to taste
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. In the same skillet, add the chicken breasts and sear until golden brown and cooked through, about 5–7 minutes per side. Remove and set aside. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the chicken broth and heavy cream, bringing the mixture to a simmer. Add the Parmesan cheese and Italian seasoning, stirring until the sauce slightly thickens, about 5 minutes. Stir in the cherry tomatoes and spinach. Cook until the spinach wilts and the tomatoes soften, about 3–4 minutes. Return the chicken and pancetta to the skillet. Spoon the sauce over the chicken and let everything simmer for 2–3 minutes to warm through. Garnish with chopped basil or parsley, if desired. Serve over pasta, rice, or with crusty bread.
Tips
Add a splash of white wine to the sauce for extra depth. Use red pepper flakes for a mild kick. For a low-carb version, serve over cauliflower rice or zucchini noodles.
Print
Tuscan Pancetta Chicken Breast in Garlic Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Servings: 4
Description
A rich and flavorful dish that combines the savory taste of pancetta with a creamy garlic Parmesan sauce, balanced with fresh spinach and cherry tomatoes. Perfect served over pasta, rice, or with crusty bread.
Ingredients
4 boneless, skinless chicken breasts
4 oz pancetta, diced
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
1 cup cherry tomatoes, halved
2 cups fresh spinach leaves
Salt and pepper, to taste
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. In the same skillet, add the chicken breasts and sear until golden brown and cooked through, about 5–7 minutes per side. Remove and set aside. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the chicken broth and heavy cream, bringing the mixture to a simmer. Add the Parmesan cheese and Italian seasoning, stirring until the sauce slightly thickens, about 5 minutes. Stir in the cherry tomatoes and spinach. Cook until the spinach wilts and the tomatoes soften, about 3–4 minutes. Return the chicken and pancetta to the skillet. Spoon the sauce over the chicken and let everything simmer for 2–3 minutes to warm through. Garnish with chopped basil or parsley, if desired. Serve over pasta, rice, or with crusty bread.
Notes
Add a splash of white wine to the sauce for extra depth. Use red pepper flakes for a mild kick. For a low-carb version, serve over cauliflower rice or zucchini noodles.