Creamy Tuscan Chicken

Ingredients

• 0.5 cup Parmesan Cheese (grated; can be generous)
• 4 cloves Garlic (fresh, smashed and minced; do not use bottled minced garlic)
• 0.5 cup Sun-Dried Tomatoes (sliced; packed in oil, drained)
• 4 pieces Chicken Breast (skinless, boneless; pounded to ~1 inch thickness)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 4 tablespoons Unsalted Butter (cut into cubes; 2 tbsp for pan, 2 tbsp for sauce)
• 1 tablespoon Olive Oil (extra‑virgin; drizzle for pan)
• 0.33 cup All-Purpose Flour (for dredging and roux; about 1/4 cup + 1 tbsp)
• 0.75 cup Chicken Stock (low‑sodium)
• 1.5 cup Heavy Cream (can substitute half‑and‑half or equal parts milk and cream)
• 1 teaspoon Dried Oregano
• 2 cups Fresh Spinach (roughly two handfuls; will wilt down)

Instructions

1. Prepare Ingredients

   Grate ½ cup Parmesan, mince 4 garlic cloves, slice ½ cup sun‑dried tomatoes, and pound the 4 chicken breasts to about 1‑inch thickness. Season the chicken on both sides with salt and pepper, and place ¼ cup flour on a plate for dredging.

   Time: PT10M

2. Heat Pan

   Add 2 tbsp butter and a drizzle of olive oil to the large skillet and set over medium‑high heat until the butter foams and the pan is hot.

   Time: PT2M

   Temperature: medium‑high

3. Dredge Chicken

   Lightly coat each chicken breast in the flour, shaking off excess, and set aside on the plate.

   Time: PT3M

4. Cook First Batch of Chicken

   Place two flour‑coated breasts in the hot skillet, cover, and cook for about 4 minutes per side until golden brown and cooked through (no pink inside).

   Time: PT8M

   Temperature: medium‑high

5. Cook Remaining Chicken

   Remove the first batch to a plate, keep warm, and repeat with the remaining two breasts.

   Time: PT5M

   Temperature: medium‑high

6. Sauté Garlic

   Turn heat to medium‑low, add the remaining 2 tbsp butter, melt, then add the minced garlic. Sauté for 30‑45 seconds until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: medium‑low

7. Make Roux

   Sprinkle 1 tbsp flour over the butter‑garlic mixture and stir for about 30 seconds to form a light roux.

   Time: PT30S

   Temperature: medium‑low

8. Add Stock and Reduce

   Gradually whisk in ¾ cup chicken stock, bring to a gentle simmer, and let the sauce reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low

9. Finish the Cream Sauce

   Stir in the grated Parmesan, 1½ cups heavy cream, 1 tsp dried oregano, and the sliced sun‑dried tomatoes. Simmer until the sauce thickens and bubbles, roughly 3 minutes.

   Time: PT3M

   Temperature: medium‑low

10. Add Spinach

    Add 2 cups fresh spinach and toss until wilted, about 1 minute.

    Time: PT1M

    Temperature: medium‑low

11. Combine Chicken and Sauce

    Return all cooked chicken breasts to the skillet, coat with the sauce, and let simmer for another 3 minutes to re‑heat the meat.

    Time: PT3M

    Temperature: medium‑low

12. Final Taste & Serve

    Taste the sauce, add a pinch of salt or extra pepper if needed, then serve the creamy Tuscan chicken whole or sliced over pasta, rice, or vegetables.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

18g

Carbohydrates

8g

Fat

46g

Fiber

1g