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, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, (optional)
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken pieces with salt, black pepper, garlic powder, and paprika. Toss to ensure all pieces are evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min
- 5
Stir in the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts completely. This will take about 2-3 minutes.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet, tossing to coat it evenly with the creamy Tuscan sauce. Heat through for 1-2 minutes.
⏱️ 2 min
- 8
Garnish with fresh chopped basil and serve immediately. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 3 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, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, (optional)
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken pieces with salt, black pepper, garlic powder, and paprika. Toss to ensure all pieces are evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min - 5
Stir in the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts completely. This will take about 2-3 minutes.
⏱️ 3 min - 7
Return the cooked chicken to the skillet, tossing to coat it evenly with the creamy Tuscan sauce. Heat through for 1-2 minutes.
⏱️ 2 min - 8
Garnish with fresh chopped basil and serve immediately. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 3 min