Creamy Tuscan Chicken Skillet

This Creamy Tuscan Chicken Skillet recipe combines tender chicken with a rich and creamy sauce that is bursting with flavors. With the perfect blend of garlic, sun-dried tomatoes, spinach, and Parmesan, it makes for a delicious and comforting dish. The easy skillet method makes it ideal for a quick yet impressive dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

Prepare the chicken: Season the chicken breasts with salt, pepper, and dried oregano on both sides.

Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side or until golden and cooked through. Remove from the skillet and set aside.

Make the creamy sauce: In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Then add the sun-dried tomatoes and cook for another 2 minutes.

Add spinach and cream: Stir in the fresh spinach and cook until wilted. Pour in the heavy cream and bring it to a simmer. Let the sauce simmer for about 3-4 minutes until slightly thickened.

Finish the sauce: Stir in the Parmesan cheese and crushed red pepper flakes (if using). Season with salt and pepper to taste.

Return chicken to the skillet: Place the cooked chicken back into the skillet, spooning the creamy sauce over the top. Let it simmer for an additional 3-5 minutes to ensure the chicken is heated through.

Serve: Garnish with fresh chopped basil and serve hot with your favorite side, like pasta or rice.

Tips for Success:

• If the sauce becomes too thick, simply add a bit more cream or chicken broth to reach the desired consistency.
• For extra flavor, add a squeeze of fresh lemon juice at the end to brighten the dish.