Creamy tuscan chicken
Creamy Tuscan chicken blends the bold, sun-drenched flavors of garlic, spinach, and sun-dried tomatoes in a luscious cream sauce, creating a dish that's both indulgent and comforting. Perfect for any occasion, this easy yet elegant recipe brings restaurant-quality flavor to your own kitchen with minimal effort.
Ingredients
- 1 tablespoon of extra-virgin olive oil
- 4 boneless skinless chicken breasts
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon of dried oregano
- 3 tablespoons of butter
- 3 garlic cloves minced
- 1½ cups of cherry tomatoes halved
- 3 cups of baby spinach
- ½ cup of heavy cream
- ¼ cup of freshly grated Parmesan cheese
- Lemon wedges for serving
Instructions
Step 1
- Heat the olive oil in a skillet over medium heat. Add the chicken breasts and season them with kosher salt, black pepper, and oregano. Cook for about 8 minutes on each side, or until the chicken is golden brown and fully cooked through with no pink remaining. Once done, remove the chicken from the skillet and set it aside.
Step 2
- Using the same skillet, reduce the heat slightly and melt the butter. Add the minced garlic and cook for about 1 minute, or until fragrant. Stir in the halved cherry tomatoes, season with salt and pepper, and cook until the tomatoes start to burst. Add the baby spinach and cook just until it begins to wilt.
Step 3
- Pour in the heavy cream and stir in the freshly grated Parmesan cheese. Bring the mixture to a gentle simmer, then reduce the heat to low and let the sauce cook for about 3 minutes until slightly thickened. Return the chicken to the skillet and let it cook in the sauce for 5 to 7 minutes, or until fully heated through.
Step 4
- Serve hot with lemon wedges on the side for a fresh, zesty finish.