Creamy Tuscan Chicken
This Creamy Tuscan Chicken is tasty, colorful and also quick to make! Serve it over pasta, mashed potatoes, a bed of rice, or by itself!
Ingredients
CHICKEN
- 2 large chicken breasts, halved and slightly flattened
- 1/2 tbsp. Italian seasoning, or as needed see Recipe
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tbsp. butter
- 1 tbsp. olive oil tips & tricks
SAUCE
- 1 tbsp. butter
- 1/3 cup yellow onions, finely chopped
- 3 large cloves garlic, pressed
- 1 1/2 cups cherry tomatoes, washed and halved tips & tricks
- 3/4 cup heavy cream
- 1/4 cup low-sodium chicken broth
- 1/2 cup Parmesan cheese, grated
- 3 cups baby spinach, packed
- 1/4 tsp. red pepper flakes, or to taste
Directions
- Season chicken with Italian seasoning, salt, and pepper; set aside.
- In a large skillet over medium heat, add butter and oil.
- When hot and sizzling, place chicken pieces, seasoned side down, and season the top with Italian seasoning, salt and pepper.
- Cook until no longer pink, 3 to 4 minutes per side. Transfer to a plate; set aside.
- In the same skillet, melt butter before adding onions and garlic; sauté for 1 minute. Add cherry tomatoes and cook until they begin to burst, about 2 minutes.
- Stir in heavy cream and broth; bring mixture to a simmer. Cook until sauce reduces slightly, about 3 minutes.
- Add cheese and stir until blended. Add spinach and cook until it just starts to wilt, 1 to 1:30 minutes.
- Add red pepper flakes and return chicken to skillet, including any accumulated juices. Spoon sauce over and cook until heated through, 2 to 3 minutes.