Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (chopped, in oil)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 cup fresh spinach (roughly chopped)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- Fresh basil (for garnish, optional)
Instructions
Step 1: Prepare the Chicken
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat the olive oil over medium-high heat.
Step 2: Cook the Chicken
- Add the chicken breasts to the skillet and cook for about 5–7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
Step 3: Make the Sauce
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1–2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the chopped spinach and let it wilt for about 2–3 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt and pepper to taste.
Step 4: Combine and Serve
- Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let it cook for an additional 2–3 minutes to heat through.
- Serve the Tuscan chicken hot, garnished with additional Parmesan cheese and fresh basil if desired.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh salad.
- Prep Time: 10
- Cook Time: 30