Creamy Tuscan Chicken

Ingredients

• 4 small boneless skinless chicken breasts
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan
• 3 cups baby spinach
• 2 tbsp chopped basil

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the chicken dry and season both sides with Italian seasoning, salt, and black pepper. If the breasts are very thick, pound them to an even thickness so the centers cook at the same rate.
2. Step 2.Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–5 minutes per side until golden, then transfer it to a clean plate.
3. Step 3.Reduce the heat to medium and add the butter. Stir in the garlic and sun-dried tomatoes and cook for about 1 minute, just until the garlic smells fragrant and the tomatoes begin to soften.
4. Step 4.Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2–3 minutes so the broth reduces slightly and captures the flavor left from searing the chicken.
5. Step 5.Lower the heat and add the heavy cream. Bring the sauce to a gentle simmer, stirring often, and avoid a hard boil because very high heat can cause the dairy to separate.
6. Step 6.Add the Parmesan gradually while stirring until the cheese melts into the sauce. Continue simmering gently for another 2–3 minutes until the sauce lightly coats the back of a spoon.
7. Step 7.Add the spinach in handfuls and stir until it wilts into the sauce. This should take only 1–2 minutes; keeping the spinach bright and just tender gives the finished dish better color and texture.
8. Step 8.Return the chicken and any accumulated juices to the skillet. Simmer gently for 3–5 minutes until the chicken reaches at least 165°F and the sauce has thickened around the pieces.
9. Step 9.Taste the sauce and adjust with black pepper or a small pinch of salt if needed. Sun-dried tomatoes and Parmesan are already salty, so seasoning at the end gives you more control.
10. Step 10.Sprinkle with basil and serve immediately with pasta, rice, mashed potatoes, or crusty bread. Spoon the creamy tomato-spinach sauce over each chicken breast just before serving.