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Creamy Tuscan Chicken

A comforting dish featuring juicy chicken breasts in a velvety sauce with sun-dried tomatoes and spinach, inspired by the flavors of Tuscany.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Let come to room temperature before cooking.
  • 2 tbsp olive oil Preferably extra virgin for bolder flavor.
  • 1 cup heavy cream Look for organic for the best flavor.
  • 1/2 cup chicken broth Homemade if you have it, or low-sodium store-bought.
  • 1/2 cup sun-dried tomatoes, chopped Use the oil-packed kind for extra flavor.
  • 2 cups fresh spinach You can also use kale for a heartier taste.
  • 1/4 cup grated Parmesan cheese The freshly grated variety will make a noticeable difference.
  • 3 cloves garlic, minced Don’t skimp on this; it’s key to that fragrant aroma.
  • 1 tsp dried basil Double it if you want a more herbaceous flavor.
  • 1/2 tsp salt Adjust based on your broth’s saltiness.
  • 1/4 tsp black pepper Or more to taste.

Method
 

Preparation
  1. Generously season both sides of the chicken breasts with salt and pepper.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Cooking
  1. Once the oil is shimmering, add the chicken breasts and cook for 6-7 minutes per side until they are golden brown and cooked through (the internal temperature should reach 165°F/74°C). Remove and set aside.
  2. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
  3. Slowly stir in 1 cup of heavy cream and 1/2 cup of chicken broth. Add the chopped sun-dried tomatoes and let the mixture simmer for 3 minutes to thicken slightly.
  4. Toss in the 2 cups of fresh spinach and cook for 2 minutes until wilted.
  5. Stir in the 1/4 cup of grated Parmesan cheese and let it melt into the creamy sauce for an additional 2 minutes.
  6. Return the chicken to the skillet, spoon the sauce over it, and let everything simmer together for 3-4 minutes.
  7. Plate your creamy Tuscan chicken warm, perhaps over a bed of pasta or alongside some crusty bread.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for best results. For added flavor, drizzle some sauce over the chicken and sprinkle with additional Parmesan and fresh basil before serving.