By: Tiffney Mosley
Creamy Tuscan Chicken
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and sliced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 tsp dried basil (or 1 tbsp fresh)
- ½ tsp crushed red pepper flakes (optional)
- 2 cups fresh baby spinach
Directions
- Season the chicken
Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. - Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden. Remove from skillet and set aside. - Build the sauce
Reduce heat to medium. Add garlic and cook for 30 seconds until fragrant. Stir in sun-dried tomatoes. - Make it creamy
Pour in chicken broth and heavy cream, stirring to combine. Add Parmesan, basil, and red pepper flakes. Simmer 3–4 minutes until slightly thickened. - Add spinach & chicken
Stir in spinach until wilted. Return chicken to the skillet and simmer for 5–7 minutes, spooning sauce over chicken, until fully cooked. - Serve
Taste and adjust seasoning if needed. Serve warm.
