Creamy Tuscan Chicken

Tools Needed

• Large nonstick or cast iron skillet

• Measuring cups & spoons

• Silicone spatula or wooden spoon

• Sharp kitchen knife

• Cutting board

Ingredients

• 4 boneless, skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes (drained, sliced)

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup grated parmesan cheese

• 2 cups fresh spinach

• Optional: red pepper flakes for heat

Instructions

1. Season the chicken
   Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.

2. Sear the chicken
   Heat olive oil in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side until golden. Remove and set aside.

3. Make the sauce
   In the same skillet, add garlic and cook for 30 seconds until fragrant. Stir in sun-dried tomatoes.

4. Add liquids
   Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.

5. Add cheese
   Stir in parmesan until melted and smooth.

6. Finish the dish
   Add spinach and stir until wilted. Return chicken to the skillet and simmer 5–7 minutes until chicken is cooked through and sauce thickens.

7. Serve hot
   Spoon sauce over chicken and serve immediately.

Serving Suggestions

• Over pasta

• With mashed potatoes

• With rice

• Alongside garlic bread or roasted vegetables

Storage

• Refrigerate leftovers in an airtight container for up to 3 days

• Reheat gently on the stovetop or microwave