This Tuscan chicken recipe features tender chicken breasts in a rich, creamy sauce with spinach, sun-dried tomatoes, and garlic for incredible Italian flavor.
Remove the chicken from the package and pat it dry with a paper towel.
Season the chicken with salt, pepper, and paprika on all sides.
Heat the olive oil in a skillet over a medium-high heat.
Cook chicken for 5 - 7 minutes per side, or until golden and cooked through.
Remove the chicken from the skillet and set aside. and
Make the Sauce
Reduce the heat to medium and add the butter to the now empty skillet.
Using your spoon, scrape up any browned bits that may have stuck to the bottom of the pan.
Once the butter has melted, add the garlic and onion and cook for 2 - 3 minutes, or until onions have softened.
Add the tomatoes and spinach and cook until spinach has just wilted - about 2 minutes.
Add the cream and dried herbs and allow to simmer for 5 minutes.
Stir in the parmesan cheese and add the chicken back to the skillet.
Allow to heat for 5 minutes or until the chicken reaches an internal temperature of 165° F.
Serve
Garnish with fresh basil and spoon onto plates with extra sauce drizzled over each chicken breast.
Notes
You can swap out the chicken for salmon or shrimp. The rich
garlic cream sauce will pair perfectly with these meat
alternatives.
You can add a little spice to this dish by including a pinch of
red chili flakes in the sauce. The spicy kick is a delicious
addition.
You can use fresh kale or collards in the sauce instead of
spinach if you prefer.
If you like mushrooms, you can add any variety to this dish!