Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 1 tablespoon butter
- 3 garlic, minced
- 1/2 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
- 4 cups fresh spinach
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh basil, chopped, for garnish (optional)
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 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 sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until melted and the sauce begins to thicken.
⏱️ 5 min
- 5
Add the chopped sun-dried tomatoes and fresh spinach to the sauce. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet, stirring to coat it evenly with the creamy Tuscan sauce. Season with additional salt and pepper to taste.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh chopped basil if desired. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 1 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 1 tablespoon butter
- 3 garlic, minced
- 1/2 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
- 4 cups fresh spinach
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh basil, chopped, for garnish (optional)
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 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 sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until melted and the sauce begins to thicken.
⏱️ 5 min - 5
Add the chopped sun-dried tomatoes and fresh spinach to the sauce. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes.
⏱️ 3 min - 6
Return the cooked chicken to the skillet, stirring to coat it evenly with the creamy Tuscan sauce. Season with additional salt and pepper to taste.
⏱️ 2 min - 7
Serve immediately, garnished with fresh chopped basil if desired. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 1 min