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Creamy Tuscan Chicken

A quick and delicious creamy Tuscan chicken dish featuring spinach, artichokes, and sun-dried tomatoes, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (boneless, skinless, thin) Use evenly sized for uniform cooking.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper (coarse) Use fresh ground if possible.
  • 1/4 teaspoon paprika For seasoning the chicken.
  • 1/4 teaspoon garlic flakes Can substitute with fresh garlic if desired.
  • 1/2 teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary) Gives flavor depth.
  • 2 tablespoons olive oil For searing the chicken.
  • 3 cloves garlic (minced) Fresh minced garlic enhances flavor.
  • 4 oz sun-dried tomatoes (chopped, about 1/4 cup) Adds richness and depth.
  • 14 oz artichoke hearts (drained and chopped, 1 can or about 1 cup) Provides texture.
  • 2 tablespoons capers (drained) For a tangy flavor.
  • 6 oz spinach (fresh) Should be washed before use.
  • 1 cup heavy cream Contributes to the creaminess of the sauce.
  • 1/4 teaspoon paprika Optional, for extra color and flavor.
  • Salt to taste Salt (to taste) Season sauce as needed.

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, garlic flakes, and Italian seasoning.
Cooking Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken for about 5-7 minutes on each side until golden brown and cooked through.
  2. Remove the chicken from the skillet and cover with aluminum foil to keep warm.
Making the Sauce
  1. Lower the heat to medium and sauté minced garlic for about 30 seconds until fragrant.
  2. Stir in chopped sun-dried tomatoes, artichoke hearts, and capers; cook for 2-3 minutes.
  3. Pour in heavy cream, stir, and let simmer for 4-5 minutes until slightly thickened, seasoning with salt and paprika.
  4. Add fresh spinach and let it wilt in the sauce for about 1-2 minutes.
  5. Return seared chicken to the skillet, spoon sauce over it, and cook for an additional 2-3 minutes.
Serving
  1. Plate the chicken with the creamy sauce, garnishing with fresh herbs or Parmesan cheese as desired.

Notes

For best results, ensure even chicken thickness and don’t rush the searing process. This dish can be varied by using shrimp or scallops instead of chicken, or by substituting vegetables as desired.