The first thing I will tell you about myself is that I am a perfectionist. This is something that I struggle with, especially while cooking and baking, because if I don’t get a recipe perfect on the first try, I have a hard time coming back to it again to make adjustments. Trust the process? Never heard of her. Now, with that being said, it is something that I have been trying to work on, especially now that I am getting serious about sharing my love for cooking and baking with the world–or at least the few of you reading this. So, allow me to introduce Creamy Tuscan Chicken.
My husband loves this dish, and it is very similar to the “Marry Me” chicken that you see floating around the internet. This is one recipe that I have made about a million times, and each time I seem to make little adjustments to it that make it even better. It is hard to go wrong with creamy chicken, sundried tomatoes, and spinach! I usually add pasta or orzo to this dish to make it into a meal, but honestly, it is perfectly served on its own as well.
To start, you’ll get four chicken breasts ready to dry brine. Sometimes, I will skip this step if I am in a hurry, but the flavors truly come out when you start here. You will lay out the four pieces of chicken on a plate. Get rid of any stringy pieces that you might not want at this point as well. Tenderize and salt both sides of the chicken, cover in plastic wrap, and then refrigerate for about 30 minutes.
Once the chicken has been through this process, then you will remove it from the fridge and season it with garlic powder, onion powder, and Italian seasoning. I use the “measure with your heart” method for seasonings, but use as much or as little as your taste buds prefer.
After seasoning, you will cook the chicken in a pan over medium-high heat. Cook for about 5-10 minutes on each side, or until the internal temperature reaches 165 degrees. Depending on how thick or thin your chicken breasts are, the time will vary.
Once the chicken breasts are cooked, set them aside in a plate covered with foil to keep warm.
In the same pan, reduce heat to medium and sauté onion and garlic together in olive oil until the onion is translucent. Add in the sundried tomatoes and stir.
At this point you will add in the heavy whipping cream. Once you let that simmer and thicken for about 5 minutes, add in the parmesan cheese. Let the cheese melt and then add in as much, or as little, spinach as you would like. Once the spinach is cooked down, it’s time to add the chicken breasts back in and cover with the sauce. Cover pan with a lid and let simmer for about another 5 minutes before serving.
Creamy Tuscan Chicken
Equipment
- 1 deep pan
Ingredients
- 4 chicken breasts
- 2 tbsp olive oil
- Italian seasoning
- salt
- garlic Powder
- onion Powder
- 1/2 medium white onion
- 4-5 cloves garlic
- 1 jar sundried tomatoes
- 1 cup heavy whipping cream
- 1 cup shredded parmesan cheese
- 1/2 bag baby spinach
Instructions
- Start by tenderizing 4 chicken breasts, Remove any fat or stringy pieces. Salt both sides and cover with plastic wrap, then refrigerate for at least 30 minutes.
- While the chicken is in the fridge, cut up the onion and garlic, as well as chopping the sundried tomatoes into smaller pieces.
- Once the chicken is done, pull it out of the fridge and season both sides with garlic powder, onion powder, Italian seasoning, and pepper.
- Heat up a pan drizzled with 1 tbsp. olive oil over medium-high heat. Cook the chicken for about 5-10 minutes on each side, or until the internal temperature reaches 165°F. This time can vary based on the thickness of your chicken breasts, so make sure to pay attention to them.
- After the chicken is fully cooked, set aside and put the rest of the olive oil in the pan. Sauté the onion and garlic until the onion is translucent. Put the sundried tomatoes in the pan and toast them for about a minute.
- Add the heavy whipping cream to the pan and let it simmer. Once it has reached a simmer, put the parmesan cheese in and let it melt. Finally, put the spinach in and let it cook down.
- Add the chicken back to the pan and cover with the sauce. Let simmer for another minute before removing from heat and serving.