Creamy Tuscan Chicken
Ingredients
- Chicken:
- 4 boneless skinless chicken breasts 1½ lbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- Sauce:
- 3 tablespoons butter
- 5 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ⅔ cup sun-dried tomatoes in oil drained and chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Serving:
- Fresh basil chopped
- Extra Parmesan cheese
- Pasta rice, or crusty bread
Instructions
- Pound chicken to even ¾ inch thickness.
- Season with salt and pepper.
- Dredge in flour. Shake off excess.
- Heat olive oil in large skillet over medium-high heat.
- Cook chicken 5 to 6 minutes per side until golden and done (165°F).
- Transfer to plate. Cover with foil.
- Reduce heat to medium. Add butter.
- Add garlic. Cook 30 seconds.
- Add chicken broth. Scrape up brown bits.
- Add cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Stir. Simmer 3 to 4 minutes until sauce thickens.
- Add spinach. Stir until wilted (1 minute).
- Taste. Add salt and pepper.
- Return chicken to pan. Spoon sauce over. Simmer 2 to 3 minutes.
- Garnish with basil and Parmesan. Serve hot.
Notes
- Pound chicken to even thickness for uniform cooking
- Do not skip flour dredge — creates crust and thickens sauce
- Scrape brown bits for extra flavor
- Do not boil cream — keep at gentle simmer
- Add spinach at end — wilts quickly
- Use oil-packed sun-dried tomatoes for best flavor
- Serve immediately while sauce is hot
- Chicken thighs work — cook 6 to 7 minutes per side
- Store leftovers up to 2 days
- Reheat gently with splash of cream if needed