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Creamy Tuscan Chicken

This Creamy Tuscan Chicken is a weeknight dream! Tender chicken in a rich, creamy sauce with sun-dried tomatoes and spinach.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts cut into long thin pieces
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tablespoon oil from sun-dried tomatoes
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 cup sun-dried tomatoes drained and chopped
  • 6 ounces spinach chopped
  • 1 cup half and half
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh basil for garnish

Instructions

  • In a large skillet, heat the 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the tablespoon of oil from the sun-dried tomatoes. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the chopped sun-dried tomatoes and the chopped spinach. Cook for about 2-3 minutes, allowing the spinach to wilt.
  • Reduce the heat to medium-low and pour in the half and half. Add the Italian seasoning, along with salt and pepper to taste. Stir well until everything is combined. Allow the sauce to simmer for a few minutes until it thickens slightly.
  • Return the cooked chicken to the skillet, and coat it in the creamy sauce. Sprinkle in the freshly grated Parmesan cheese and stir until melted and well incorporated. Garnish with fresh basil before serving.

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Spatula

Notes

  • For a lighter version, use low-fat milk instead of half and half.
  • Substitute chicken with turkey or a plant-based protein for a different spin.
  • Store the sauce in an airtight container in the fridge for up to 3 days.