Creamy Tuscan Chicken
This creamy Tuscan chicken features seared chicken in a rich and creamy sauce made with spinach and sun-dried tomatoes.
Equipment
- Le Creuset Braiser
Ingredients
- 4 ounces boneless skinless chicken breasts
- 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- ¼ cup yellow onion finely chopped
- ½ cup sun-dried tomatoes thinly sliced
- 2 cups baby spinach
- 1 ½ cups heavy cream *see note above for dairy-free options
- ¼ cup parmesan cheese freshly grated
Instructions
- Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
- In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
- Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
- Add the spinach, and saute another minute, until just starting to wilt.
- Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
- Place the chicken back in the skillet and cook until heated through, about 5 minutes.
Notes
For dairy-free folks swapping in nutritional yeast, I'd recommend 1 to 2 tablespoons. If you have extra large or super thick chicken breasts, you may need to sear them longer in step 2. You could also pound them evenly flat or butterfly each chicken breast for a faster cook time.
Nutrition
Serving: 1pieceCalories: 595kcalCarbohydrates: 9gProtein: 30gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 179mgSodium: 896mgPotassium: 850mgFiber: 2gSugar: 3gVitamin A: 2994IUVitamin C: 22mgCalcium: 158mgIron: 2mg
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