Description
Creamy Tuscan Chicken features tender, seared chicken breasts simmered in a rich and flavorful sauce made with heavy cream, parmesan, sun-dried tomatoes, garlic, onion, and baby spinach. This hearty and comforting dish is perfect for a satisfying dinner with an Italian flair.
Ingredients
Scale
Chicken
- 4 (6-ounce) boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Sauce
- 4 garlic cloves (minced)
- ¼ cup finely chopped yellow onion
- ½ cup sun-dried tomatoes (thinly sliced)
- 2 cups baby spinach
- 1 ½ cups heavy cream
- ¼ cup freshly grated parmesan
Instructions
- Prep the chicken: Season both sides of each chicken breast with Italian seasoning, kosher salt, and freshly ground black pepper to ensure even flavor.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Cook the onions: In the same skillet, add the remaining 1 tablespoon of olive oil and the finely chopped yellow onion. Sauté for 2 to 3 minutes until the onions have softened and become translucent.
- Add garlic and sun-dried tomatoes: Stir in the minced garlic and thinly sliced sun-dried tomatoes. Cook for another 1 minute until fragrant and the tomatoes soften.
- Wilt the spinach: Add the baby spinach to the skillet and sauté for about 1 minute until just starting to wilt.
- Add cream and parmesan: Pour in the heavy cream and sprinkle the freshly grated parmesan cheese. Stir to combine and bring the sauce to a gentle simmer.
- Simmer with chicken: Return the seared chicken breasts to the skillet. Simmer in the sauce for about 5 minutes until the chicken is heated through and the sauce thickens slightly.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and parmesan with a dairy-free cheese alternative.
- Ensure the skillet is hot enough before searing to get a nice golden crust on the chicken.
- Use sun-dried tomatoes packed in oil for more flavor, draining slightly before adding.
- This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and gently reheated on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 595 kcal
- Sugar: 3 g
- Sodium: 896 mg
- Fat: 49 g
- Saturated Fat: 24 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.01 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 179 mg
