Creamy Tuscan Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, drained and sliced
• ¾ cup chicken broth
• 1½ cups heavy cream
• ¾ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Method

1. 1

   Pat the chicken breasts dry. If they are especially thick, pound them to an even thickness so they cook evenly. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, until golden brown and the center reaches 165°F. Transfer the chicken to a plate.

3. 3

   Reduce the heat to medium. Melt the butter in the same skillet, keeping the flavorful browned bits in the pan. Add garlic and sun-dried tomatoes and sauté for about 1 minute.

4. 4

   Pour in the chicken broth and scrape the bottom of the skillet. Add heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer for 2–3 minutes.

5. 5

   Reduce the heat to medium-low. Gradually stir in the Parmesan until melted and the sauce becomes smooth and creamy. Avoid boiling the sauce once the cheese has been added.

6. 6

   Stir in the spinach and cook for 1–2 minutes until wilted. Taste and adjust the salt and pepper.

7. 7

   Return the chicken to the skillet along with any juices on the plate. Spoon the Tuscan sauce over the chicken and simmer gently for another 2–3 minutes.

8. 8

   Serve with plenty of Parmesan cream sauce spooned over each chicken breast, garnished with basil or parsley. Excellent with fettuccine, mashed potatoes, rice, or crusty bread.