Creamy Tuscan Chicken
Tuscan chicken ? is a fantastic dish with tons of flavor from the chicken breasts, sun-dried tomatoes, spinach, cream, and Parmesan cheese. It's fast and easy enough for a weeknight and elegant enough for a special occasion.
Ingredients
- 1 1/2 pounds chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 3 green onions, thinly sliced, white and green separated
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 1/2 cups heavy cream
- 1/2 cup about 1 1/2 ounces grated Parmesan cheese
- A few handfuls of fresh baby spinach or 1 cup of frozen spinach, thawed and drained
Instructions
- Slice the chicken breasts horizontally, if large, or slice them into thin strips. Pat dry with paper towels and sprinkle lightly with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken breasts or pieces and cook for 8 to 12 minutes, turning halfway through to brown all sides. The time depends on the thickness of the chicken breasts. The chicken should be at least 165 F on an instant-read thermometer inserted into the center. Remove the chicken to a plate and set aside.
- Add the butter to the skillet. When the butter is sizzling, add the garlic and white parts of the green onions; cook, stirring, for 2 minutes. Add the sun-dried tomatoes, heavy cream, and Parmesan cheese to the skillet and cook, stirring, until simmering. Add the chicken back to the skillet along with the spinach and cook through. If too thick, thin it with some chicken stock or extra cream.
- Garnish with the green parts of the sliced green onions and serve immediately.
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