Creamy Tuscan Chicken
Creamy Tuscan chicken begins by searing seasoned chicken breasts in olive oil until a deep golden crust forms on both sides, locking in juices. Minced garlic is sautéed briefly in the same pan drippings, then chicken stock deglazes the fond for extra savory depth. Heavy cream and grated Parmesan simmer on low heat for three minutes, thickening into a velvety sauce. Sun-dried tomatoes bring concentrated sweetness while fresh spinach wilts into the sauce, adding color and a mild vegetal note. Returning the chicken for a final four-minute simmer ensures the breast cooks through to a safe 74 degrees Celsius while absorbing the sauce's rich flavor.
Adjust Servings
Instructions
- 1
Trim chicken breasts to about 1.5 cm thickness and season with salt and pepper.
- 2
Heat olive oil in a pan and sear chicken 3-4 minutes per side over medium-high heat, then remove.
- 3
In the same pan, sauté minced garlic for 30 seconds, then add stock and scrape up browned bits.
- 4
Add heavy cream and parmesan, stirring on low heat for 3 minutes until slightly thickened.
- 5
Add sun-dried tomatoes and spinach, simmering until spinach wilts.
- 6
Return chicken to the pan and simmer 4 more minutes until fully cooked, then serve with sauce.
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Nutrition (per serving)
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