Creamy Tuscan Chicken Skillet with Sun-Dried Tomatoes
One-pan chicken breasts in a creamy garlic sauce with sun-dried tomatoes, spinach and Parmesan.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach
- ½ cup sun-dried tomatoes chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt and pepper to taste
- Italian seasoning optional, to taste
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken with salt, pepper and Italian seasoning if using.
- Cook the chicken for about 6 to 7 minutes on each side until golden brown and 165 degrees F in the thickest part. Move it to a plate.
- In the same skillet, cook the garlic for about 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and spinach and cook until the spinach wilts.
- Pour in the heavy cream, bring to a gentle simmer, and stir in the Parmesan until melted and creamy.
- Return the chicken to the skillet, spoon the sauce over it, and cook for 2 to 3 minutes more. Serve hot.
Notes
Use a thermometer to check for 165 degrees F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat gently on the stove. The sauce is rich, so serve with a simple side. Nutrition values are an estimate.