Creamy Tuscan Chicken
A quick and flavorful dish featuring tender chicken in a creamy sauce with spinach and sun-dried tomatoes, perfect for busy weeknights.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 2 large chicken breasts sliced lengthwise
- Salt to taste
- Pepper to taste
- 1/2 tsp. garlic powder
- Flour for dredging
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/4 cup chicken broth
- 1 heaping tsp. Dijon mustard
- 1 cup heavy cream
- 2 cups fresh baby spinach (loosely packed)
- 1/4 cup sun-dried tomatoes drained if oil-packed
- 1 Tbsp. fresh basil chopped
Instructions
- Slice the chicken breasts lengthwise and season with salt, pepper, and garlic powder. Dredge in flour.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Deglaze the pan with chicken broth and stir in Dijon mustard. Scrape up browned bits and simmer for 1-2 minutes.
- Add heavy cream, spinach, and sun-dried tomatoes to the skillet. Stir until spinach wilts.
- Return the chicken to the skillet, spoon sauce over it, and cook for another 5 minutes until fully cooked and sauce thickens.
- Stir in chopped basil just before serving. Adjust seasoning if needed.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.