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Creamy Tuscan Chicken

A comforting and creamy chicken dish featuring sun-dried tomatoes and fresh spinach, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 medium-sized boneless/skinless chicken breasts Pounded to even thickness
  • Kosher salt
  • Freshly ground pepper
  • 2 teaspoons Italian seasoning Divided
  • 3 tablespoons extra virgin olive oil Divided
For the Sauce
  • 1 small onion Diced, about 1/3 cup
  • 4 cloves garlic Minced
  • 1/2 cup sun-dried tomatoes Thinly sliced
  • 3 cups baby spinach Fresh and vibrant
  • 1 1/4 cups heavy cream For luscious, creamy texture
  • 1/4 cup freshly grated Parmesan cheese Plus more for serving

Method
 

Preparation
  1. Place each chicken breast between two pieces of parchment paper or plastic wrap and pound to create an even thickness.
  2. Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning.
Cooking
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, approximately 3 to 4 minutes on each side. Transfer cooked chicken to a plate.
  2. In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 2 to 3 minutes until translucent. Stir in the minced garlic and sun-dried tomatoes, cooking for an additional minute until fragrant.
  3. Add all the baby spinach and sauté until just beginning to wilt, about 1 to 2 minutes.
  4. Pour in the heavy cream and add the remaining teaspoon of Italian seasoning. Stir well and allow to simmer for about 1 minute.
  5. Nestle the chicken breasts back into the creamy sauce, bringing it to a gentle simmer. Reduce heat to medium-low and cook for about 5-6 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  6. Remove the skillet from heat. Top with extra Parmesan cheese if desired and serve immediately.

Notes

For a lighter version, consider using coconut cream instead of heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.