Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tbsp olive oil (15ml)
  • 1 tsp salt (5g)
  • ½ tsp black pepper (2.5g)
  • 1 tsp Italian seasoning (5g)
  • 2 tbsp butter (30g/ about 1 oz)
  • 2 cloves garlic, minced
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped (about 75g)
  • 1 cup chicken broth (240ml)
  • ½ cup heavy cream (120ml)
  • ¼ cup grated Parmesan cheese (30g)
  • 5 oz fresh spinach (140g), roughly chopped
  • Fresh parsley, chopped (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Season chicken breasts with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add butter to the skillet. Once melted, sauté minced garlic until fragrant (about 30 seconds). Be careful not to burn it!
  4. Add sun-dried tomatoes and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan (deglazing).
  5. Stir in heavy cream and Parmesan cheese. Let the sauce simmer and thicken slightly (about 2-3 minutes).
  6. Add chopped spinach to the skillet and cook until wilted (about 1-2 minutes).
  7. Return the seared chicken breasts to the skillet and nestle them into the creamy sauce. Simmer for another 2-3 minutes to allow the chicken to reheat and absorb the flavors.
  8. Garnish with fresh parsley and red pepper flakes (optional). Serve immediately. Enjoy this creamy tuscan chicken and spinach.