Pan-Seared Parmesan Chicken with Creamy Tortellini
Tender chicken breasts coated in seasoned flour and seared until golden, then combined with cheese tortellini in a rich cream sauce enriched with white wine, chicken broth, spinach, and parmesan. Finished with crispy bacon and fresh parsley for a restaurant-quality one-pan dinner.
Ingredients
- 4 Tablespoons unsalted butter
- 3 chicken breasts, sliced in half horizontally and pounded out
- 3 Tablespoons all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- ¼ cup onion, finely diced
- 1 teaspoon minced garlic
- 2 teaspoons thyme leaves, crushed or fresh
- 3 cups baby spinach
- ¾ cup dry white wine, Pinot Grigio, Sauvignon Blanc, or other
- 1 cup chicken broth
- 1 pound cheese tortellini
- 1 ½ cup heavy cream
- ½ cup parmesan cheese, shredded
- 1 lemon, juiced
- 4 bacon, cooked and chopped
- 2 Tablespoons parsley, chopped
- olive oil, for searing(optional)
Instructions
- 1
Combine flour, salt, and pepper in a small bowl. Dredge chicken pieces in the flour mixture until fully coated.
- 2
Heat olive oil in a skillet over medium-high heat. Sear chicken until browned on both sides, then remove and set aside.
- 3
Melt butter in the same skillet. Cook onion and garlic for a few minutes until softened.
- 4
Add thyme and spinach, cooking until spinach is wilted.
- 5
Pour in white wine and chicken broth, bringing to a simmer.
- 6
Add tortellini and cook for 10 minutes, checking for doneness.
- 7
Stir in heavy cream, parmesan cheese, and lemon juice.
- 8
Return chicken to the pan and pour sauce over it.
- 9
Top with cooked bacon and garnish with parsley before serving.
Tips
Pound chicken breasts to even thickness for uniform cooking.
Use a good quality white wine you would drink, as it flavors the sauce.
Fresh thyme yields better flavor than dried, but either works.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore sauce consistency.
Pound and flour the chicken breasts up to 4 hours ahead. Prepare all ingredients (dice onion, mince garlic, cook bacon, chop parsley) and store separately.
Serve immediately while sauce is hot and creamy. Garnish each plate with additional fresh parsley and grated parmesan if desired.
Common Mistakes
Do not skip pounding chicken to even thickness to avoid dry, unevenly cooked meat.
Do not overcook tortellini; check doneness at 10 minutes to avoid mushy pasta.
Do not add cream at a rolling boil to avoid curdling; maintain a gentle simmer.