USA · Meat Dishes
Creamy Tuscan Chicken
Chicken breasts seared until golden, then finished in a Parmesan cream sauce with sun-dried tomatoes, garlic and wilted spinach.
Ingredients
- chicken breasts700 g
- sun-dried tomatoes in oil100 g
- baby spinach100 g
- heavy cream240 ml
- Parmesan cheese60 g
- garlic cloves4
- small onion1
- chicken broth120 ml
- Italian seasoning2 tsp
- smoked paprika1 tsp
- olive oil2 tbsp
- salt1 tsp
- black pepper0.5 tsp
Method
- 1Slice the chicken breasts in half horizontally to create 4 thinner cutlets — this is faster and more even than cooking whole breasts. Season both sides with Italian seasoning, smoked paprika, salt and pepper.
- 2Heat the olive oil (or 1 tbsp of the oil from the sun-dried tomato jar — it has concentrated flavor) in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side until deep golden and cooked through (74°C/165°F). Remove to a plate.
- 3In the same skillet, reduce heat to medium. Add the diced onion and cook 2–3 minutes until softened, scraping up the browned bits. Add the minced garlic and sliced sun-dried tomatoes. Cook 1 minute until fragrant.
- 4Pour in the chicken broth. Let it bubble for 1–2 minutes, lifting everything from the bottom. Add the heavy cream and grated Parmesan. Stir and bring to a gentle simmer. Cook 3–4 minutes until the sauce thickens slightly.
- 5Add the baby spinach in handfuls, stirring after each addition until just wilted — about 1–2 minutes total. Taste and adjust salt.
- 6Return the chicken to the skillet, pressing it into the sauce. Simmer on low for 3–5 minutes until everything is warmed through and the chicken has absorbed some of the sauce. Serve immediately over pasta, rice or with crusty bread.