Save Succulent chicken breasts simmered in a rich, creamy garlic sauce with sun-dried tomatoes and spinach, inspired by the flavors of Tuscany.
I have made this dish several times and it never fails to impress my family and guests with its vibrant flavors and easy preparation.
Ingredients
- Chicken: 4 boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, 2 tablespoons olive oil
- Sauce: 3 tablespoons unsalted butter, 5 cloves garlic minced, 1 cup heavy cream, ½ cup chicken broth, ½ cup grated Parmesan cheese, 1 teaspoon cornstarch (optional for thickening), ¾ cup sun-dried tomatoes (drained and sliced), 2 cups fresh baby spinach, ¼ teaspoon crushed red pepper flakes (optional)
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Instructions
- Season Chicken:
- Season both sides of the chicken breasts with salt pepper and Italian seasoning.
- Sear Chicken:
- Heat olive oil in a large skillet over medium-high heat Sear the chicken breasts for 5-6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove from pan and set aside.
- Cook Garlic:
- In the same skillet melt butter over medium heat Add minced garlic and sauté for 1 minute until fragrant.
- Prepare Sauce Base:
- Pour in the heavy cream and chicken broth stirring to combine Bring to a gentle simmer.
- Add Cheese:
- Whisk in Parmesan cheese until melted and smooth If a thicker sauce is desired mix cornstarch with 1 tablespoon water and stir into the sauce.
- Add Veggies:
- Add sun-dried tomatoes and red pepper flakes Simmer for 2-3 minutes.
- Cook Spinach:
- Stir in spinach and cook until wilted.
- Combine Everything:
- Return chicken breasts to the skillet spoon sauce over the top and simmer for another 2-3 minutes to heat through.
- Serve:
- Serve immediately garnished with extra Parmesan and fresh basil if desired.
Save This recipe always brings my family together around the table sharing stories and enjoying hearty comforting food.
Notes
Delicious served over pasta rice or mashed potatoes Substitute half-and-half for heavy cream for a lighter version Use chicken thighs instead of breasts for extra juiciness Pair with a crisp Pinot Grigio or Chardonnay
Required Tools
Large skillet Tongs Cutting board Knife Whisk
Nutritional Information
Calories 480 Total Fat 28 g Carbohydrates 10 g Protein 45 g
Save This dish is a perfect balance of creamy richness and fresh flavors a guaranteed crowd-pleaser.
Recipe FAQs
- → What is the best way to cook the chicken to keep it juicy?
Searing the chicken breasts over medium-high heat for 5-6 minutes per side locks in the juices, ensuring a golden crust and tender interior.
- → Can I substitute heavy cream in the sauce?
Yes, half-and-half can be used for a lighter sauce, though it will be less rich and creamy.
- → How can I thicken the sauce if needed?
Mix 1 teaspoon of cornstarch with a tablespoon of water and stir it into the simmering sauce to achieve a thicker consistency.
- → Are sun-dried tomatoes necessary for the flavor?
Sun-dried tomatoes add a sweet, intense flavor that complements the creamy garlic sauce, enhancing the Tuscan profile.
- → What sides pair well with this dish?
It’s delicious served over pasta, rice, or mashed potatoes to soak up the creamy sauce.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs provide extra juiciness and work well with the creamy sauce.
