Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
Ingredients
- 4 (6 oz each)chicken breasts (boneless, skinless)
- 2 tablespoonolive oil
- 4 clovesgarlic
- ½ cupsun-dried tomatoes (oil-packed)
- 5 cupfresh spinach (packed)
- 1 cupheavy cream
- ½ cupchicken broth
- ½ cupparmesan cheese (grated)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
- 04
Add sun-dried tomatoes (with their oil) and stir for 1 minute to warm through.
- 05
Pour in chicken broth and cream, scraping up any browned bits from the pan. Bring to a gentle simmer.
- 06
Stir in the parmesan cheese until melted and smooth. Season with red pepper flakes, salt, and pepper to taste.
- 07
Add spinach in large handfuls, stirring until wilted, about 2 minutes.
- 08
Return the chicken to the skillet and nestle it into the sauce. Simmer for 2-3 minutes to warm through and meld flavors.
- 09
Divide chicken and sauce among serving bowls and serve immediately.
Spice Tips
For deeper warmth, add 1/2 teaspoon dried Italian seasoning or fresh basil. For heat, increase red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the creamy sauce without adding carbs.