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
- 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 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 2 tablespoons 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
Reduce the heat to medium. Add 2 tablespoons 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
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes (if using). Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 5
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
- 6
Return the cooked chicken to the skillet with the sauce. Stir to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min
- 7
Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
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
- 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 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat evenly.
⏱️ 5 min - 2
Heat 2 tablespoons 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
Reduce the heat to medium. Add 2 tablespoons 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
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes (if using). Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 5
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 - 6
Return the cooked chicken to the skillet with the sauce. Stir to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min - 7
Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.
⏱️ 1 min