Creamy Tuscan Chicken
Creamy Tuscan Chicken has juicy chicken, sundried tomatoes, and spinach all nestled in the most luxurious parmesan and garlic sauce. Have it alone, with some grilled vegetables, or on top of your favourite pasta for an easy, one-pan dinner!
Servings: 4 servings
Equipment
- Large frying pan
Ingredients
- 2 Large Boneless, skinless, chicken breasts
- Salt & pepper
- 1 Tbsp olive oil
- 2 tsp sundried tomato oil optional
- 1 shallot diced
- 3 cloves garlic minced
- 1/2 cup chicken stock
- 1/2 cup sundried tomatoes chopped
- 1 Tbsp tomato paste
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 3 cups baby spinach washed & dried
- 2 Tbsp fresh basil chopped
- 1 Tbsp fresh thyme leaves chopped
Instructions
- Cut the two chicken breasts in half horizontally to make four pieces of approximately equal thickness. Season both sides with salt & pepper.
- In a large frying pan over medium-high heat, add olive oil and sundried tomato oil (if using). Once heated, add the chicken and cook on both sides until golden brown. Remove to a plate and set aside while making the sauce.
- Reduce pan heat to medium and add butter. Once melted, add the shallots and garlic and cook until fragrant. Add chicken stock and scrape the bottom of the pan to deglaze.
- Add sundried tomatoes and tomato paste, stirring until paste is melted into the sauce.
- Add heavy cream and parmesan cheese, stirring until cheese is melted.
- Add spinach and stir until wilted. Add herbs and continue stirring the sauce until it start to thicken.
- Add back the browned chicken pieces, and cook until chicken is cooked through (internal temperature 165° F), about 10 minutes, depending on the thickness of the chicken breasts.
- To serve, spoon sauce over chicken. Add more parmesan and basil to your liking. Serve over pasta, rice, or mashed potatoes; or alone with grilled vegetables.
Notes
Did you make Creamy Tuscan Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.