Description
A quick and delicious creamy Tuscan chicken skillet with sun-dried tomatoes, spinach, and garlic in a rich parmesan cream sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through. Remove from pan.
- In same skillet, add garlic and cook 30 seconds until fragrant.
- Add sun-dried tomatoes and spinach, cook until spinach wilts (about 2 minutes).
- Pour in heavy cream, parmesan, Italian seasoning and red pepper flakes. Stir until sauce thickens slightly (3-4 minutes).
- Return chicken to skillet, spooning sauce over the top. Simmer 2 minutes.
- Serve hot, garnished with extra parmesan if desired.
Notes
- For extra flavor, use the oil from sun-dried tomatoes jar instead of olive oil
- Chicken thighs work well too – increase cooking time by 2-3 minutes per side
- Leftovers keep well refrigerated for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 recipe
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 185mg