Diary of a Chef · Just Chefn Around

Creamy Tuscan Chicken

35 minutes · 4 servings

By Diary of a Chef

Ingredients

• 4 boneless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 5 oz baby spinach
• 1 cup heavy cream
• 2 oz cream cheese
• 1/2 cup grated Parmesan
• 1 cup cherry tomatoes, halved (optional)

Instructions

1. 1Brown the chicken

   Heat oil over medium-high. Cook the breasts until golden on both sides — they do not need to be cooked through.

2. 2Build the cream

   Drop the heat to medium. Butter in, then garlic 30 seconds. Sun-dried tomatoes, cream, and cream cheese. Stir until the cheese melts and the sauce looks glossy.

3. 3Spinach and finish

   Chicken back in. Simmer until the thickest breast reads done and the sauce coats a spoon. Fold in spinach (and cherry tomatoes if using) until just wilted. Off heat, Parmesan.