Easy Creamy Tuscan Chicken Recipe

Easy Creamy Tuscan Chicken

This recipe is a quick and flavorful weeknight meal that combines tender chicken with a creamy tomato- spinach sauce.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Lemon wedges, for serving (optional)

Cooking Guide:

1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Season them with oregano, 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 3-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Make the Sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for about a minute, until fragrant.
4. Add the Vegetables: Add the cherry tomatoes to the pan and cook for a few minutes, until they start to soften and burst.
5. Incorporate the Greens: Stir in the spinach and cook until just wilted.
6. Create the Creamy Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and let the sauce thicken slightly, for about 3 minutes.
7. Finish the Dish: Return the chicken breasts to the pan and coat them in the creamy sauce. Heat through for 5-7 minutes.
8. Serve: Enjoy your Creamy Tuscan Chicken with lemon wedges for a touch of brightness (optional).

Tips:

• For added flavor, marinate the chicken in the olive oil, oregano, salt, and pepper for 15-30 minutes before cooking.
• If you don’t have heavy cream, you can substitute with milk or half-and-half, but the sauce will be thinner.
• You can use other vegetables in this recipe, such as sliced mushrooms, sun-dried tomatoes, or bell peppers.
• This dish is perfect for serving over pasta, rice, or mashed potatoes.
• To make the chicken breasts thinner and cook more evenly, you can pound them with a meat mallet before seasoning and cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.