Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Dried oregano
• 1 tbsp Unsalted butter
• 4 cloves Garlic, minced
• 0.5 cup Sun-dried tomatoes (oil-packed, drained and sliced)
• 1 cup Chicken broth
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 5 cups Fresh spinach
• 0.25 cup Fresh basil, chopped (for garnish)

How to make Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

1. Pat the 1.5 lbs boneless, skinless chicken breasts completely dry with paper towels to ensure a good sear. Season generously all over with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Carefully add the seasoned chicken breasts to the hot skillet and sear for 5-7 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
3. Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet. Once melted, add 4 cloves minced garlic and 1/2 cup sliced sun-dried tomatoes (drained from oil) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Pour in 1 cup chicken broth, scraping the bottom of the pan vigorously with a wooden spoon to deglaze and release any browned bits. Bring to a gentle simmer and let it reduce slightly for about 2-3 minutes.
5. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Whisk continuously until the cheese has melted and the sauce begins to thicken to a creamy consistency, about 3-4 minutes.
6. Add 5 cups fresh spinach to the sauce. Cook, stirring gently, until the spinach wilts down completely, which usually takes about 2-3 minutes.
7. Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken to coat.
8. Garnish with 1/4 cup fresh chopped basil, if desired. Serve immediately with pasta, rice, or crusty bread to soak up the delicious sauce.

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