Creamy Tuscan Chicken
Creamy Tuscan Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, sliced in half horizontally to create thinner cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves 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 red pepper flakes, (optional)
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 12 min
- 3
Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 5
Stir in the grated Parmesan cheese, sun-dried tomatoes, and red pepper flakes (if using). Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce. Cook, stirring frequently, until the spinach wilts, about 2-3 minutes.
⏱️ 3 min
- 7
Return the cooked chicken breasts to the skillet, nestling them into the creamy Tuscan sauce. Spoon some of the sauce over the chicken.
⏱️ 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, sliced in half horizontally to create thinner cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves 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 red pepper flakes, (optional)
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika.
⏱️ 5 min - 2
Heat olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
⏱️ 12 min - 3
Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 5
Stir in the grated Parmesan cheese, sun-dried tomatoes, and red pepper flakes (if using). Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 6
Add the fresh spinach to the sauce. Cook, stirring frequently, until the spinach wilts, about 2-3 minutes.
⏱️ 3 min - 7
Return the cooked chicken breasts to the skillet, nestling them into the creamy Tuscan sauce. Spoon some of the sauce over the chicken.
⏱️ 2 min - 8
Garnish with fresh chopped basil and serve immediately. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 3 min