Creamy Tuscan Chicken
This delicious Creamy Tuscan Chicken features tender chicken breasts sautéed until golden brown, then smothered in a rich and creamy sauce made with spinach, sun-dried tomatoes, and Parmesan cheese. It's a perfect weeknight meal that is both flavorful and satisfying.
Equipment
- 1 large skillet
- 1 tongs or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts Each piece is 6 oz.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste black pepper
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- optional fresh basil for garnish
Instructions
- Begin by seasoning both sides of the chicken breasts with garlic powder, onion powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the heavy cream, stirring to combine with the drippings. Bring to a simmer over medium heat.
- Add the chopped spinach, sun-dried tomatoes, grated Parmesan cheese, and Italian seasoning to the skillet. Stir well until the spinach has wilted and the sauce is creamy.
- Return the cooked chicken breasts to the skillet, spooning the sauce over the top to coat. Cook for an additional 3-4 minutes, allowing the chicken to heat through and absorb some of the sauce flavors.
- Garnish with fresh basil if desired and serve immediately.
Notes
Serve this creamy Tuscan chicken over pasta, rice, or with a side of crusty bread to soak up the sauce.
Feel free to customize the recipe with other vegetables such as mushrooms or bell peppers for added flavor and nutrition.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.