Creamy Tuscan Chicken
A rich, creamy skillet dish featuring pan-seared chicken, garlic, cherry tomatoes, and spinach, perfect for a comforting weeknight meal.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) Pound to even thickness for uniform cooking.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream For a lighter version, use half-and-half plus 1 tablespoon cornstarch.
- 1 cup spinach, chopped (fresh)
- 1/2 cup grated Parmesan cheese Use freshly grated for best melt and flavor.
- to taste Salt and pepper
- to garnish Fresh basil
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add chicken and cook undisturbed until golden brown, about 6–7 minutes per side. Ensure internal temperature reaches 165°F (74°C). Remove chicken and set aside.
Sauce Preparation
- In the same skillet, reduce heat to medium-low and add minced garlic. Sauté for about 30 seconds until fragrant.
- Add halved cherry tomatoes and cook for 2–3 minutes until they soften and release juices.
- Pour in heavy cream and bring to a gentle simmer. Stir in chopped spinach and grated Parmesan. Cook, stirring occasionally, until cheese melts and sauce thickens slightly (2–4 minutes).
Combine
- Return chicken to the skillet, spoon sauce over, and cook for an additional 5 minutes until heated through.
- Taste and adjust seasoning. Garnish with torn fresh basil and serve.
Notes
Store in an airtight container for up to 3-4 days in the refrigerator. For freezing, place cooled chicken and sauce in a freezer-safe container for up to 2 months.