Creamy Tuscan Chicken
Equipment
- Large skillet or pan
- Tongs
- Wooden spoon
- Knife and Cutting Board
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts (cut in half lengthwise)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for heat
- ½ cup sun-dried tomatoes chopped
- 2 cups fresh spinach
Instructions
Prep the Chicken
- Season the chicken cutlets with salt, pepper, and Italian seasoning.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Make the Sauce
- Lower the heat to medium and add butter to the same pan. Sauté the garlic until fragrant (about 30 seconds).
Build the Creamy Base
- Pour in the heavy cream and chicken broth, stirring to combine. Add parmesan cheese, oregano, and red pepper flakes. Stir well and let simmer for a couple of minutes.
Add Veggies
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts.
Combine
- Return the chicken to the pan, spoon the sauce over the top, and let it simmer for a few minutes until everything is warmed through.
Serve and Enjoy!
- Plate it up with pasta, rice, or bread to soak up the sauce.