Tuscan Chicken

I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!)  It came out awesome with a half-hour’s worth of work, including prep.

tuscan chicken as served

I messed up and failed to notice that the peacock design was upside-down. Otherwise, this is one of the best presentations I’ve made for a completed recipe.

By itself it’s very keto-friendly, but it screams to be served with a pasta side.

Ingredients

  • 2 pounds boneless skinless chicken breasts, thinly sliced
  • Olive oil
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 1 cup sun-dried tomatoes, chopped

We made this in a 14″ cast-iron skillet, which was the perfect size.

Steps

  1. In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
  2. Set the chicken aside on a plate, wipe down excess oil from the skillet.
  3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
  4. Whisk or stir over medium high heat until it starts to thicken.  Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
  5. Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and simmer for a couple of minutes.

Pairs very well with rotini or egg noodles.

Source: https://therecipecritic.com/creamy-tuscan-garlic-chicken/