Description
Light Creamy Tuscan Chicken with Spinach is a flavorful 30-minute dinner featuring tender pan-seared chicken simmered in a lighter garlic cream sauce with sun-dried tomatoes and fresh spinach. A wholesome, protein-packed meal perfect for busy weeknights.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb), halved lengthwise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil), drained and sliced
- 3/4 cup low-sodium chicken broth
- 1/2 cup light cream or half-and-half
- 1/4 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
- Fresh basil or parsley for garnish (optional)
Instructions
- Season chicken on both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes, chicken broth, and light cream. Bring to a gentle simmer.
- If a thicker sauce is desired, mix cornstarch with water and stir into the sauce. Simmer 2–3 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and smooth.
- Stir in fresh spinach and cook until wilted.
- Return chicken to the skillet and simmer for 3–4 minutes, spooning sauce over the top.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Serve over whole wheat pasta, rice, or mashed cauliflower.
- Use coconut cream for a dairy-free alternative (omit Parmesan).
- Pound chicken evenly for uniform cooking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American