Description
This creamy Tuscan chicken is a restaurant-quality dinner made right at home. Tender chicken breasts are nestled in a rich sun-dried tomato cream sauce with fresh spinach and Italian herbs.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Season chicken breasts with Italian seasoning, salt, and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Add heavy cream and chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in Parmesan cheese, basil, and red pepper flakes until cheese is melted.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 3-4 minutes until chicken is heated through.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil
- Chicken thighs can be substituted for breasts
- Leftovers will keep in an airtight container for up to 3 days
- Serve over pasta, rice, or with crusty bread to soak up the sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 612
- Sugar: 5g
- Sodium: 586mg
- Fat: 46g
- Saturated Fat: 24g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 195mg
