Description
A creamy and flavorful Tuscan Chicken recipe featuring sun-dried tomatoes, spinach, and Parmesan cheese.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, chopped (optional)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 5 ounces fresh spinach
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Season chicken breasts or thighs generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
- If using, add chopped onion to the skillet and cook until softened, about 3-4 minutes. Add minced garlic and chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, Italian seasoning, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Reduce heat to low. Stir in Parmesan cheese until melted and smooth.
- Add fresh spinach to the sauce, stirring until wilted, which should only take 1-2 minutes.
- Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken.
- Serve hot, garnished with fresh basil or parsley if desired. Great with pasta, rice, or crusty bread.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream, but the sauce may not thicken as much.
- If you don’t have sun-dried tomatoes, you can use roasted red peppers, finely chopped.
- Ensure spinach is well-drained if using frozen.