Creamy Tuscan Chicken: Your Quick Weeknight Dinner Delight
Experience the delightful flavors of Creamy Tuscan Chicken that combines rich, creamy sauce with tender chicken for a perfect weeknight dinner.
Equipment
- Skillet
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts can substitute with thighs
- 1 teaspoon Kosher salt adjust if using table salt
- 1 teaspoon freshly ground black pepper can substitute with white pepper
- 1 teaspoon dried oregano adjust if using fresh oregano
For the Sauce
- 2 tablespoons extra-virgin olive oil can use vegetable oil
- 1 tablespoon butter can use margarine as non-dairy option
- 3 cloves garlic (minced) can use garlic powder in a pinch
- 1 cup cherry tomatoes (halved) can substitute with any small tomato
- 4 cups baby spinach can use kale or Swiss chard
- 1 cup heavy cream can replace with half-and-half
- 1/2 cup freshly grated Parmesan can use Pecorino Romano
Instructions
Cooking Instructions
- Heat extra-virgin olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
- Season boneless skinless chicken breasts with kosher salt, black pepper, and oregano. Cook for about 8 minutes on each side until golden brown and cooked through. Remove and cover to keep warm.
- In the same skillet, melt butter over medium heat and add minced garlic. Sauté until fragrant, about 1 minute.
- Stir in halved cherry tomatoes and a pinch of salt and pepper. Cook until tomatoes start to burst, about 3-4 minutes.
- Add baby spinach, stirring until just wilted, about 2 minutes.
- Pour in heavy cream and sprinkle in Parmesan. Stir until combined and simmer gently for about 3 minutes until thickened.
- Return chicken to the skillet, coating in sauce. Heat through for about 5-7 minutes until warmed.
- Plate and serve with fresh lemon wedges, pasta, rice, or crusty bread.
Notes
Optional: Garnish with extra Parmesan and fresh herbs for added touch.