Tuscan Creamy Sun-Dried Tomato Chicken

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

Steps

1. 1 Season chicken breasts with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden brown and cooked through.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add garlic and red pepper flakes, sauté for 1 minute.
5. 5 Stir in sun-dried tomatoes, oregano, and spinach until spinach is wilted.
6. 6 Pour in heavy cream, bring to a gentle simmer, and cook for 5 minutes.
7. 7 Reduce heat to low and stir in Parmesan cheese until melted and sauce is creamy.
8. 8 Return chicken to skillet, coating with sauce. Simmer for an additional 2 minutes.
9. 9 Serve immediately.

Equipment

• Large skillet with lid

Variations

• Add cooked pasta to the skillet for a heartier dish.
• Substitute chicken with shrimp for a quicker seafood version.

Substitutions

• Use half-and-half if you don't have heavy cream.
• Substitute fresh spinach with kale for a more robust flavor.

Pairings

• A crisp Pinot Grigio complements the dish beautifully.
• A simple green salad on the side balances the richness.

Nutrition

Tips

• For extra flavor, soak sun-dried tomatoes in warm water for 10 minutes before chopping.
• Add a splash of chicken broth if you prefer a thinner sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on low heat.

Serving Suggestions

• Pairs wonderfully with garlic mashed potatoes or crusty artisan bread.

FAQ