Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes
A sumptuous dish of juicy chicken breasts in a creamy sauce with spinach and tangy sun-dried tomatoes, perfect for any dinner occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure they're of even size for even cooking.
- 2 tablespoons olive oil For searing the chicken.
- 3 cloves garlic, minced Adds flavor to the sauce.
- 1 cup heavy cream Creates the creamy texture.
- 1 cup spinach (fresh or frozen) Fresh preferred for better flavor.
- ½ cup sun-dried tomatoes, chopped Provides a tangy flavor.
- 1 teaspoon Italian seasoning Adds depth of flavor.
- Salt and pepper, to taste For seasoning.
- Grated Parmesan cheese, for serving Optional garnish.
Instructions
Preparation
- Season both sides of the chicken breasts with salt and pepper.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the heavy cream and stir well to combine, scraping any browned bits from the pan.
- Add in the spinach, sun-dried tomatoes, and Italian seasoning. Allow the mixture to simmer for a few minutes until the spinach wilts.
- Return the chicken to the skillet, spooning the sauce over the top. Allow it to simmer for another 5 minutes to meld the flavors.
- Plate the chicken and drizzle with the creamy sauce. Finish with grated Parmesan to taste.
Notes
For best results, do not overcook the chicken. You can store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, adding a splash of cream if the sauce is too thick.