Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup sun-dried tomatoes (not oil-packed)
• 2 cups fresh spinach
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour

Steps

1. 1 Season chicken breasts with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side until golden brown.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add minced garlic and sauté for 1 minute.
5. 5 Sprinkle flour over the garlic, stirring constantly for 1 minute to cook the flour.
6. 6 Whisk in heavy cream and chicken broth, stirring until smooth.
7. 7 Add sun-dried tomatoes, basil, oregano, and red pepper flakes. Simmer for 5 minutes.
8. 8 Return chicken to the skillet, reduce heat to low, and cover. Cook for 10 minutes.
9. 9 Stir in spinach and Parmesan cheese until spinach is wilted and cheese is melted.
10. 10 Serve immediately.

Equipment

• Large skillet with lid
• Wooden spoon or spatula

Variations

• Add cooked diced bacon for extra flavor.
• Substitute artichoke hearts for a different twist.

Substitutions

• Use vegetable broth and omit Parmesan for a vegan version.
• Substitute almond milk for a lighter sauce.

Pairings

• Garlic bread
• Risotto
• Steamed asparagus

Nutrition

Tips

• For a thicker sauce, simmer uncovered for an additional 5 minutes.
• Add more red pepper flakes for extra heat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve over a bed of pasta or with crusty bread.
• Pairs well with a simple Caesar salad.

FAQ