Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)
Red pepper flakes (optional, for heat)
Fresh basil or parsley for garnish
Cooked pasta or rice for serving
Instructions:
1. Season and Sear Chicken:
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Cook Garlic and Tomatoes:
In the same skillet, add minced garlic and halved cherry tomatoes. Sauté for 1-2 minutes until the tomatoes start to soften.
3. Add Spinach:
Add fresh spinach leaves to the skillet. Stir until the spinach wilts and combines with the tomatoes and garlic.
4. Prepare Creamy Sauce:
Pour in the heavy cream and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Add grated Parmesan cheese and dried Italian herbs. If you like a bit of heat, you can also add red pepper flakes at this point.
5. Return Chicken to Skillet:
Return the seared chicken breasts to the skillet, nestling them into the creamy tomato and spinach mixture.
6. Simmer:
Simmer the chicken in the sauce for an additional 5-7 minutes until everything is heated through, and the sauce has thickened slightly.
7. Garnish and Serve:
Garnish the Creamy Tuscan Chicken with fresh basil or parsley.
Serve the chicken and creamy sauce over cooked pasta or rice.
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