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

Equipment

  • Large skillet
  • Saucepan
  • Whisk

Ingredients
  

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

Instructions
 

  • Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and cook the chicken for 6 to 7 minutes per side until golden and cooked through. Remove the chicken to a plate and set it aside.
  • In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Stir in the sun-dried tomatoes and Italian seasoning. Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer.
  • Add the spinach and parmesan cheese to the sauce. Stir until the spinach wilts and the cheese melts. Return the chicken to the skillet and spoon the sauce over the top. Let everything warm together for 2 minutes.
  • While the sauce simmers, bring 4 cups of water to a boil in a saucepan. Whisk in the instant polenta and cook according to package directions until thick and creamy. Season with salt to taste.

Notes

Make the polenta right before serving so it stays soft and creamy. If the sauce thickens too much, add a splash of broth to loosen it. Leftovers reheat gently on the stove with a little extra cream to restore the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Saucepan, Whisk