Impress your dinner guests with this easy Tuscan chicken dish! Succulent chicken breasts are seasoned with traditional Italian herbs, seared to perfection, and then cooked in a rich cream sauce with parmesan cheese, sun-dried tomatoes, and enough spinach to count as a serving of vegetables! The whole family will love this delicious, yet nutritious, meal.
Ingredients:
- 4 (6-ounce) boneless skinless chicken breasts
- 1 (14-ounce) can artichoke hearts, drained and quartered
- Salt and pepper to taste
- 1 teaspoon Italian seasoning, or a mix of individual spices like oregano, parsley, basil, thyme, rosemary, sage, garlic powder, and onion powder
- 3 tablespoons olive oil
- ¼ cup finely chopped yellow onion
- ½ cup sun-dried tomatoes, thinly sliced
- 4 garlic cloves, minced
- 2 cups baby spinach
- 1 ½ cups heavy cream (may substitute with coconut cream for dairy-free option)
- ¼ cup grated parmesan cheese
Instructions:
- Pat the chicken dry and season both sides of each chicken breast with Italian seasoning, salt, and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Sear the chicken for 3 to 4 minutes on each side, until golden brown. Set it aside on a plate.
- In the same skillet, add another tablespoon of oil and the onion. Sauté for 2 to 3 minutes, until the onion has softened.
- Add the sun-dried tomatoes, garlic, and artichoke hearts; sauté for another minute, until fragrant.
- Add the spinach and sauté for another minute, until just starting to wilt.
- Pour in the cream and parmesan cheese, stir together, and bring to a simmer.
- Place the chicken back in the skillet and cook until it is heated through and reaches an internal temperature of 165°F (74°C), about 5 minutes.
Nutrition Information (per serving):
Total Servings: 4
Calories: 489
Protein: 31g
Carbohydrates: 8g
Fat: 37g
Cooking Made Simple 