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Prepare the chicken: Season chicken breasts generously with salt and pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.

While the chicken cooks, prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.

Prepare the Tuscan sauce: In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Cook for 3-5 minutes, until the sauce slightly thickens.

Stir in the fresh spinach. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.

Return the cooked chicken breasts to the skillet with the sauce, turning to coat them. Let them warm through for 1-2 minutes.

To serve, spoon a generous portion of mashed potatoes onto each plate. Top with a Tuscan chicken breast and a spoonful of the creamy sauce. Garnish with fresh chopped basil.


Prepare the chicken: Season chicken breasts generously with salt and pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.

While the chicken cooks, prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.

Prepare the Tuscan sauce: In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Cook for 3-5 minutes, until the sauce slightly thickens.

Stir in the fresh spinach. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.

Return the cooked chicken breasts to the skillet with the sauce, turning to coat them. Let them warm through for 1-2 minutes.

To serve, spoon a generous portion of mashed potatoes onto each plate. Top with a Tuscan chicken breast and a spoonful of the creamy sauce. Garnish with fresh chopped basil.
