Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
Silky parmesan cream, garlicky chicken, vibrant sun-dried tomatoes, and a blanket of spinach come together to create a comforting one-pan dish. This recipe balances bold Tuscan flavors with simple, easy-to-find ingredients, making it perfect for a weeknight dinner that tastes like a treat.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/2 cup sun-dried tomatoes
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
Instructions
- Pat the chicken breasts dry and season on both sides with salt, pepper, and Italian seasoning. This helps form a flavorful crust during searing.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for about 3-4 minutes per side until nicely browned and nearly cooked through. Remove to a plate and tent loosely with foil.
- In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the sun-dried tomatoes and continue to simmer for 1-2 minutes.
- Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer gently until it thickens to a glossy consistency, about 3-5 minutes.
- Return the chicken to the pan and spoon the sauce over the top. Add the spinach in handfuls, letting it wilt before adding more. Cook until the chicken is fully cooked through and the spinach is tender.
- Taste and adjust the seasoning with more salt and pepper if needed. If the sauce needs to be thicker, let it simmer a bit longer; if it’s too thick, add a splash of broth or cream.
- Serve the chicken with a generous ladle of the creamy Tuscan sauce spooned over the top. A light dusting of extra parmesan on each plate is a lovely finishing touch.