Description
A rich and creamy Tuscan chicken dish that’s quick to prepare and perfect for any night of the week.
Ingredients
- 4 chicken breasts (boneless, skinless), patted dry
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 1 cup fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the hot skillet. Cook until well browned and cooked through, roughly 6–7 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and cook about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and sauté briefly, then toss in the fresh spinach. Cook until the spinach wilts, about 1–2 minutes.
- Pour in 1 cup heavy cream and add 1/2 cup grated Parmesan. Stir until the mixture is smooth and slightly thickened, about 2–3 minutes.
- Return the cooked chicken to the skillet, spooning sauce over each breast for 1–2 minutes to warm through.
- Garnish with torn fresh basil before serving.
Notes
Use freshly grated Parmesan for a smoother sauce. Adjust seasoning if using oil-packed sun-dried tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian