Creamy Tuscan Chicken
Pan-seared chicken breasts smothered in a rich, creamy garlic sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Chicken
- 4 small chicken breasts
- 1 tsp Italian seasoning
- Salt & pepper
- 2 tbsp olive oil
Sauce
- 1/2 cup sun-dried tomatoes, drained
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan
Finish
- 2 cups fresh baby spinach
- Fresh basil
Instructions
Prep Chicken
Season the chicken breasts generously with salt, pepper, and Italian seasoning on both sides.
Sear Chicken
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
Sauté Aromatics
In the same skillet (leaving the chicken drippings), add a bit of oil from the sun-dried tomatoes if needed. Sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
Build Sauce
Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Reduce heat to medium-low and stir in the heavy cream and Parmesan cheese.
Thicken and Wilt
Simmer the sauce gently for 2-3 minutes until it starts to thicken. Add the fresh spinach and stir until it wilts.
Combine and Serve
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Serve immediately over pasta, rice, or with crusty bread.
Nutrition Facts
* Based on a 2,000 calorie diet.