Creamy Tuscan Chicken

Creamy Tuscan Chicken

This dish is a flavorful and comforting combination of tender chicken, sun-dried tomatoes, and a creamy parmesan sauce. It’s easy to make in one pan and perfect for a weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup chopped onion
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 5 ounces baby spinach
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Prep the chicken: Pat the chicken breasts dry with paper towels. Season them with Italian seasoning, salt, and pepper.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the vegetables: Melt butter in the same skillet over medium heat. Add the garlic and onion, and cook for 2-3 minutes, or until softened. Stir in the sun-dried tomatoes and cook for another minute.
4. Simmer the sauce: Add the diced tomatoes with their juices to the pan. Bring to a simmer and cook for 5 minutes. Stir in the heavy cream and Parmesan cheese, and simmer for another 2-3 minutes, or until the sauce thickens slightly.
5. Finish the dish: Return the cooked chicken breasts to the pan with the sauce. Stir in the baby spinach and cook for 1-2 minutes, or until wilted.
6. Serve: Garnish with chopped fresh parsley, if desired. Serve immediately with your favorite sides, like rice, pasta, or roasted vegetables.

Tips:

• For thicker sauce, whisk a tablespoon of cornstarch with a little water or chicken broth before adding it to the cream mixture in step 4.
• You can use chicken thighs instead of breasts for a richer flavor. Just adjust the cooking time accordingly, as thighs take a little longer to cook through.
• If you don’t have sun-dried tomatoes, you can use 1 tablespoon of tomato paste instead.
• Add a pinch of red pepper flakes for a bit of heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.