Make Tonight Easier: Creamy Tuscan Chicken
Back-to-school schedules are in full swing, and dinner doesn’t have to add to the chaos. This creamy, comforting chicken dinner can be prepped ahead and reheated when you’re ready—giving busy families a homemade meal even on nights filled with homework, practices and activities.
Serves 4–6 | Prep: 15 minutes | Cook: 30 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, drained and sliced
- 3 cups fresh baby spinach
- 1/2 teaspoon red pepper flakes, optional
- Fresh basil or parsley for garnish
Directions
- Season the chicken on both sides with salt, pepper and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the garlic to the same skillet and sauté for about 30 seconds, just until fragrant.
- Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan and simmer gently until the sauce begins to thicken.
- Add the sun-dried tomatoes and spinach. Cook for another 1–2 minutes, until the spinach is wilted.
- Return the chicken to the skillet and spoon the creamy sauce over the top. Allow everything to simmer together for a few minutes before serving.
- Garnish with fresh basil or parsley and a little extra Parmesan.
SERVING IDEA: Pair with pasta, mashed potatoes or rice to soak up the sauce. For something lighter, serve with roasted vegetables and a simple green salad.