Description
This Tuscan chicken is so good it should be illegal! Creamy, garlicky sauce hugs perfectly seared chicken while sun-dried tomatoes and spinach bring the flavor party.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 5 cloves garlic, minced (about 2 tbsp)
- 1 cup (240ml) chicken broth
- 1½ cups (360ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- ½ cup (85g) sun-dried tomatoes, drained and chopped
- 2 cups (60g) fresh spinach
- 1 tsp dried Italian herbs
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Pat chicken breasts dry with paper towels and season both sides with salt and pepper. If needed, pound to an even ½-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes until golden. Flip and cook another 5 minutes until internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
- Reduce heat to medium and add 2 tablespoons of butter to the same pan. Add minced garlic and cook for 30 seconds until fragrant. Add Italian herbs and red pepper flakes, stirring for 15 seconds.
- Pour in chicken broth, scraping up browned bits from the pan. Simmer until reduced by one-third, about 3-4 minutes. Add heavy cream and bring to a gentle simmer for 5 minutes until slightly thickened.
- Reduce heat to low and stir in Parmesan cheese until melted. Add sun-dried tomatoes and cook for 2 minutes. Taste and adjust seasoning with salt and pepper.
- Add spinach and stir until just wilted, about 1 minute. Return chicken to the pan, nestle into the sauce, and spoon sauce over top. Simmer gently for 2-3 minutes to rewarm chicken. Serve immediately.