Skillet Creamy Tuscan Chicken

Seared chicken breasts in a garlic cream sauce with sun-dried tomatoes and spinach. One skillet, weeknight timing, enough sauce for pasta or rice.

By Brandon Carroll

Yield: 4 servings

Prep: 10 minutes

Cook: 20-22 minutes

Total: about 32 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1 3/4 pounds), pounded to even thickness
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3/4 cup chicken stock
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan
• 3 cups baby spinach
• 1 tablespoon unsalted butter
• 1 pinch red pepper flakes

Instructions

1. Season chicken with salt, pepper, and Italian seasoning. Heat oil in a large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and 160 F. Transfer to a plate.
2. Lower heat to medium. Add garlic and sun-dried tomatoes. Cook 45 seconds. Pour in stock and scrape the pan. Simmer 2 minutes.
3. Stir in cream, Parmesan, butter, and red pepper flakes. Simmer 2 to 3 minutes until the sauce thickens slightly. Add spinach and wilt 1 minute.
4. Return chicken and any juices. Spoon sauce over and simmer 2 minutes until chicken hits 165 F. Serve over pasta, rice, or mashed potatoes.