Description
A delicious creamy Tuscan chicken skillet recipe featuring sun-dried tomatoes, artichokes, and spinach in a rich sauce.
Ingredients
Scale
- 4 (4 boneless skinless chicken breasts) chicken breasts
- 1 cup (150 g) sun-dried tomatoes, julienned (oil-packed)
- ½ cup (85 g) artichoke hearts, chopped (canned or frozen/thawed)
- 2 cups (60 g) baby spinach, fresh
- 1 cup (240 ml) heavy cream, full-fat
- ½ cup (45 g) Parmesan cheese, grated (freshly grated from block)
- 3 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ tablespoon garlic, minced (fresh)
- ¼ cup (35 g) capers
- 4 tablespoons olive oil, divided
- Fresh basil or parsley, for garnish
Instructions
- Step 1: Pat the chicken breasts dry with paper towels on both sides. In a small bowl, combine the Italian seasoning with salt and pepper. Season both sides of each chicken breast evenly with this herb mixture to ensure the spices adhere well.
- Step 2: Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 4-5 minutes on each side, or until they develop a golden brown crust. The chicken will not be fully cooked at this stage but will finish cooking later. Remove the chicken from the skillet and set aside on a plate.
- Step 3: Reduce heat to medium. Add the remaining 3 tablespoons of olive oil to the skillet and heat briefly for a few seconds. Stir in the sun-dried tomatoes and cook for about 1 minute, stirring frequently. Add the minced garlic and continue stirring for 30 seconds, making sure to prevent burning by stirring regularly.
- Step 4: Stir in the chopped artichoke hearts, then add the fresh baby spinach to the skillet. Allow the spinach to wilt completely. If wilt is slow, cover the skillet for 1-2 minutes to steam for faster softening.
- Step 5: Whisk the heavy cream and Parmesan cheese into the mixture continuously to create a smooth, clump-free sauce. Cook for a few seconds to begin melting the cheese while whisking constantly.
- Step 6: Return the chicken breasts to the pan, coating them thoroughly with the creamy sauce. Reduce heat to medium-low. Simmer the chicken and sauce together for 3-4 minutes. Check the chicken’s internal temperature using a meat thermometer inserted into the thickest part—it should read 165°F (74°C) to ensure safe cooking.
- Step 7: Sprinkle capers evenly over the chicken and garnish with fresh basil or parsley. Serve immediately with recommended sides such as roasted asparagus, steamed broccoli, quinoa, or cauliflower rice.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
- Refrigeration: Place in an airtight container and refrigerate up to 4 days. Let the dish cool before sealing to preserve sauce texture.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before gently reheating.
- To achieve better browning on chicken, pat dry immediately prior to seasoning. Moisture inhibits crust formation.
- If the sauce thickens excessively, add hot broth one tablespoon at a time while stirring until desired consistency is reached.
- If the sauce separates, whisk in an additional tablespoon of heavy cream over low heat until smooth and combined.
- Use a thermometer to confirm chicken is cooked through—165°F is the safe internal temperature. Insert probe into thickest part around 3-4 minutes into simmering.
- To speed wilt time for spinach, cover pan briefly to trap steam and soften greens more efficiently.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg