Creamy Tuscan Chicken

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. If they are very thick, pound them to an even thickness of about 2cm (3/4 inch). Season both sides generously with salt, pepper, and Italian seasoning.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 74°C/165°F). Remove chicken from the skillet and set aside on a plate.

3. 3

   In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.

4. 4

   Add the sun-dried tomatoes (chopped if whole) and cook for 1-2 minutes to release their flavors.

5. 5

   Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and let cook for 2-3 minutes, allowing the sauce to thicken slightly.

6. 6

   Stir in the grated parmesan cheese until melted and fully incorporated into the sauce. The sauce should be smooth and creamy.

7. 7

   Add the fresh spinach to the skillet and stir gently until wilted, about 2-3 minutes.

8. 8

   Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece. Let simmer for 2-3 minutes to heat the chicken through and allow flavors to meld.

9. 9

   Remove from heat and sprinkle with fresh chopped basil. Taste and adjust seasoning with additional salt and pepper if needed.

10. 10

    Serve immediately with pasta, rice, or crusty bread to soak up the delicious creamy sauce.