Ingredients
Chicken
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 pound boneless skinless chicken breasts (2 large breasts)
Sauce and Vegetables
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, more to taste
- 1 cup heavy cream
- 1/4 cup chicken broth or dry white wine
- 1/2 cup Parmesan cheese, grated
- 1-2 cups baby spinach
- Fresh parsley, for garnish
Instructions
- Slice: Cut the chicken breasts in half lengthwise to create 4 thin pieces for even cooking.
- Season: Sprinkle salt and pepper on both sides of each chicken piece to enhance flavor.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Onion: In the same skillet, sauté the finely chopped onion until translucent, about 3-4 minutes.
- Add Garlic and Tomatoes: Add minced garlic and cook for an additional minute until fragrant. Stir in the chopped sun-dried tomatoes and Italian seasoning.
- Create Creamy Sauce: Slowly whisk in the chicken broth or dry white wine, then add the heavy cream and grated Parmesan cheese. Bring the mixture to a gentle simmer and cook for a few minutes until the sauce thickens. Season with salt and pepper to taste.
- Combine Spinach and Chicken: Add the baby spinach to the sauce and allow it to wilt. Return the cooked chicken to the skillet and spoon the creamy sauce over each piece.
- Serve: Serve the creamy Tuscan chicken hot, garnished with fresh parsley or basil for added color and flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
- You can use dry white wine or chicken broth depending on availability and preference.
- Sun-dried tomatoes packed in oil will add extra richness, be sure to drain well.
- Adding fresh basil can enhance the herbs’ aroma and complement the dish’s flavor.
- Ensure the chicken is cooked to the safe internal temperature of 165°F to avoid undercooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
