Creamy Tuscan Chicken
Pan-seared chicken breasts cooked in a rich garlic, sundried tomato, and fresh spinach cream sauce.
Prep Time
15 mins
Cook Time
20 mins
Servings
4 Servings
Ingredients
Chef's Pro Tip
To make the sauce even more flavorful, use a tablespoon of the oil from the sundried tomato jar to sear the chicken instead of regular olive oil!
Preparation & Instructions
- 1
Season chicken cutlets on both sides with salt, pepper, garlic powder, and Italian seasoning.
- 2
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden and cooked through. Remove chicken and set aside.
- 3
In the same skillet, reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Add sundried tomatoes and pour in chicken broth and heavy cream.
- 4
Bring the mixture to a simmer and let it cook for 3-4 minutes to thicken slightly.
- 5
Stir in the Parmesan cheese until melted and incorporated into the sauce.
- 6
Add baby spinach leaves and simmer until they wilt, about 1-2 minutes.
- 7
Return the seared chicken back into the skillet, spooning the rich cream sauce over them. Simmer for another 2 minutes until heated through. Serve warm over pasta or rice.
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