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Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions
 

  • Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6 to 7 minutes per side until golden and cooked through. Remove the chicken to a plate.
  • In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
  • Pour in the heavy cream and chicken broth. Stir in the Parmesan cheese and let the sauce simmer for 2 to 3 minutes until it thickens slightly.
  • Add the fresh spinach and chopped sun-dried tomatoes. Stir until the spinach wilts, about 2 minutes.
  • Return the chicken to the skillet and spoon the sauce over the top. Let everything warm together for 1 minute before serving.

Notes

Use fresh spinach rather than frozen to keep the sauce from thinning too much. If the sauce thickens more than you like while it sits, add a splash of chicken broth when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stove to maintain the creamy texture.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet