Description
This creamy Tuscan chicken recipe is the chicken dinner of your dreams! Juicy breasts are bathed in a dreamy sauce of sun dried tomatoes, spinach, garlic, and Parmesan. Ready in just 30 minutes, it’s a dinner idea that’s both easy and impressive!
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
- 1 1/4 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 cloves garlic, finely minced
- 1/4 cup julienne cut sun dried tomatoes
- 2 tablespoons capers, drained
- 3/4 cup heavy cream
- 1/4 cup milk
- 2 cups baby spinach, loosely packed
- Grated Parmesan cheese, for serving
- 2 lemon wedges, for serving
Instructions
- Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with 1 teaspoon of the kosher salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
- Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate.
- Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining 1/4 teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
- Add the spinach and cook until wilted, about 1 minute, then return the chicken to the pan and warm it for 2 minutes, spooning the sauce over the chicken. Serve topped with the sauce and grated Parmesan cheese.
- Category: Main dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
