Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 4 cups fresh spinach
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Sauté aromatics: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Deglaze and simmer: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
⏱️ 2 min
- 5
Create the creamy sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 6
Add cheese and spinach: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach, a handful at a time, and cook until wilted, about 2-3 minutes.
⏱️ 3 min
- 7
Combine and serve: Return the cooked chicken to the skillet and toss to coat in the creamy Tuscan sauce. Heat through for 1-2 minutes. Garnish with fresh chopped basil before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 4 cups fresh spinach
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Sauté aromatics: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Deglaze and simmer: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
⏱️ 2 min - 5
Create the creamy sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 6
Add cheese and spinach: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach, a handful at a time, and cook until wilted, about 2-3 minutes.
⏱️ 3 min - 7
Combine and serve: Return the cooked chicken to the skillet and toss to coat in the creamy Tuscan sauce. Heat through for 1-2 minutes. Garnish with fresh chopped basil before serving.
⏱️ 2 min