Creamy Tuscan Chicken with Spinach, Tomatoes, and Basil
Seared chicken breasts are coated in a creamy sauce with spinach, sun-dried tomatoes, Parmesan, and basil. Finish the sauce before returning the cooked chicken to keep the breasts tender.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes prepared and chopped
- 2 cups fresh spinach
- 1/2 cup fresh basil chopped
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated
- 3 cloves garlic minced
- Salt and pepper to taste
- olive oil as needed for chicken and garlic
Instructions
Instructions
- Season the breasts with salt and pepper; heat enough olive oil to lightly coat a skillet over medium heat. Cook for about 6–7 minutes per side, continuing as needed until each thickest part reaches 165°F; transfer to a plate.
- Reduce the heat to medium-low and add enough olive oil to lightly coat the pan if needed. Cook the garlic for about 1 minute until fragrant, then add the prepared tomatoes and stir for 2–3 minutes.
- Pour in the cream and bring to a gentle simmer; add the spinach and stir until wilted. Remove from the heat and gradually stir in the Parmesan and basil until the cheese is melted.
- Return the chicken and its collected juices to the sauce off the heat and turn to coat. Serve 1 breast per portion with an equal share of the sauce.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F throughout.