Classic Creamy Tuscan Chicken
This classic dish combines juicy chicken breasts with a creamy sauce infused with garlic, sun-dried tomatoes, spinach, and herbs, making it perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup heavy cream Opt for heavy cream for richness.
- 1 cup chicken broth Use low-sodium if preferred.
- 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
- 2 cups fresh spinach Can be substituted with kale or arugula.
- 1/2 cup grated Parmesan cheese Ensure it's freshly grated for better flavor.
- Fresh basil leaves, for garnish (optional)
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet over medium heat, pour in the olive oil. Once hot, carefully add the chicken breasts to the pan. Cook for 6-7 minutes without moving.
- Using tongs, flip the chicken and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and set aside.
Cooking
- In the same skillet, reduce heat to medium-low and add minced garlic. Sauté for about 30 seconds until fragrant, avoiding burning.
- Pour in the chicken broth and stir to deglaze the pan. Let it simmer for 2-3 minutes.
- Stir in the heavy cream, Italian seasoning, and sun-dried tomatoes. Bring to a gentle simmer and gradually add the Parmesan cheese, stirring until melted and the sauce thickens (about 3-4 minutes).
- Add the fresh spinach to the sauce and let it wilt into the mixture (about 1-2 minutes).
- Place the cooked chicken back into the skillet, spooning sauce over them, and heat through for another 2-3 minutes.
- Transfer to serving plates, drizzle with extra sauce, and garnish with fresh basil leaves if desired.
Notes
For perfect results, use a meat thermometer to ensure chicken is cooked perfectly. Heavy cream is recommended for a richer sauce, but you can use half-and-half for a lighter version. Prepare the sauce in advance for convenience.