Creamy Tuscan Chicken

Ingredients

Chicken

  • 4 chicken breasts boneless, skinless (thin)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper coarse
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic flakes
  • ½ teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
  • 2 tablespoons olive oil

Garlic Cream Sauce

    • 3 cloves garlic minced
    • 4 oz sun-dried tomatoes chopped (about ¼ cup)
    • 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
    • 2 tablespoons capers drained
    • 6 oz spinach fresh
    • 1 cup heavy cream
  • ¼ teaspoon paprika
  • salt to taste

Instructions

How to sear chicken

    • Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
    • Heat the large skillet on medium-high heat until hot.  Add 2 tablespoons of olive oil.
    • When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.
    • Reduce heat to medium.  Flip the chicken to the other side. Sear for another 5 minutes on medium heat.
  • Remove the chicken from the skillet.

How to make garlic cream sauce

  • To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.
  • Add fresh spinach.  Cook until the spinach wilts, for a couple of minutes, on medium heat.
  • To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.

Assembly

    • Add cooked chicken to the skillet with the cream sauce.
    • Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through.
  • Season with salt, if needed.
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