Creamy Tuscan Chicken
Simmered in a creamy sauce, this Tuscan chicken recipe is packed with Italian flavors from sun-dried tomatoes, basil, and garlic, and it's ready in just 30 minutes!
Servings: 4 servings
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper to taste
For The Cream Sauce
- ½ tablespoon butter
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 package (6 to 8 ounces) baby spinach
- 1½ cup heavy cream you can also use half & half or evaporated milk
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- salt and freshly ground black pepper to taste
- ½ cup grated parmesan cheese
- chopped fresh parsley for garnish
Instructions
Make the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper.
- Place the chicken in the skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done. Cooking time also depends on the thickness of the chicken breasts; use thinner chicken breasts for faster cooking.
- Remove chicken from pan and set aside.
Make the Cream Sauce
- Add butter to the same pan and melt.
- Stir in onions and cook for 2 minutes. Stir in garlic and continue to cook for 1 more minute, or until onions are soft.
- Stir in tomatoes; cook for 1 minute. Stir in spinach and continue to cook until wilted, about 1 to 2 minutes more.
- Add heavy cream, basil, oregano, rosemary, salt, and pepper; bring to a boil.
- Mix in parmesan cheese; stir until sauce has thickened.
- Place the chicken back in the pan and cook for 1 minute to heat through.
- Spoon the sauce over the chicken, sprinkle with parsley, and serve.
Nutrition
Calories: 465kcal | Carbohydrates: 9g | Protein: 31g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 168mg | Sodium: 393mg | Potassium: 1000mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1205IU | Vitamin C: 9.8mg | Calcium: 218mg | Iron: 2.2mg
