Creamy Tuscan Chicken
This rich, comforting dish brings restaurant-quality flavor to your home kitchen in under 30 minutes. Tender chicken fillets are simmered in a luscious cream sauce with sun-dried tomatoes, garlic, spinach, and Parmesan, finished with fresh basil and lemon zest. Serve it with crusty bread to soak up every drop—weeknight dinner never tasted so luxurious.
This rich, comforting dish brings restaurant-quality flavor to your home kitchen in under 30 minutes. Tender chicken fillets are simmered in a luscious cream sauce with sun-dried tomatoes, garlic, spinach, and Parmesan, finished with fresh basil and lemon zest. Serve it with crusty bread to soak up every drop—weeknight dinner never tasted so luxurious.
This rich, comforting dish brings restaurant-quality flavor to your home kitchen in under 30 minutes. Tender chicken fillets are simmered in a luscious cream sauce with sun-dried tomatoes, garlic, spinach, and Parmesan, finished with fresh basil and lemon zest. Serve it with crusty bread to soak up every drop—weeknight dinner never tasted so luxurious.
PREP TIME:
10 minutes
COOK TIME:
18 minutes
TOTAL TIME:
30 mintues
DIFFICULTY LEVEL:
Medium
SERVES:
4
COURSE:
Entree
CUISINE:
Italian
INGREDIENTS
3 tablespoons butter
1 small yellow onion, diced
4 garlic cloves, minced
½ cup drained oil-packed sun-dried tomatoes, thinly sliced
2 teaspoons dried Italian seasoning
½ cup chicken broth
3 cups baby spinach
1 cup heavy cream
1/4 cup freshly grated Parmesan
1 teaspoon lemon zest
Salt and freshly ground black pepper
4 Fully Cooked Chicken Breast Fillets
Fresh basil leaves, for garnish
INSTRUCTIONS
In a skillet, over medium heat, melt the butter. Add the onion and sauté until softened and translucent, about 2 to 3 minutes. Add the sun-dried tomatoes, garlic, and Italian seasoning and sauté another minute, until garlic is fragrant.
Stir in the chicken broth and simmer until reduced by half, about 3 minutes. Add spinach and cook just until starting to wilt.
Add the heavy cream, parmesan, and lemon zest, and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Taste and season with salt and pepper, if needed. Reduce heat to low, arrange chicken fillets in skillet, spooning sauce over each fillet, and cook until heated through*, 5 to 7 minutes.
Garnish with fresh basil leaves and serve with crusty bread and a green salad.
*Cook chicken until heated to a minimum of 165 degrees farenheit internal temperature (or as dictated by state or local codes) as verified by a calibrated thermometer.
ESTIMATED NUTRITIONAL VALUES
Calories: ~580
Protein: ~34g
Fat: ~38g
Saturated Fat: ~18g
Carbohydrates: ~16g
Sugar: ~5g
Sodium: ~740mg