Creamy Tuscan Chicken

Instructions

1. Prep the chicken. Slice thick chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, pepper, and Italian seasoning.

2. Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through. Remove and set aside.

3. Build the sauce. In the same pan, reduce heat to medium. Add butter and garlic, cook 1 minute until fragrant.

4. Add cream. Pour in heavy cream, stirring to scrape up any browned bits from the pan. Simmer for 2 minutes.

5. Add tomatoes and cheese. Stir in sun-dried tomatoes and parmesan. Cook until cheese is melted and sauce thickens slightly, about 2 minutes.

6. Wilt the spinach. Add spinach and stir until just wilted, about 1 minute.

7. Finish. Return chicken to the pan, spooning sauce over the top. Simmer 2 minutes to heat through.

Tips

• Thin cutlets cook faster: Butterflying or pounding chicken ensures even cooking and more surface area for that delicious sauce.
• Sun-dried tomatoes: Use the oil-packed variety for best flavour. Save the oil for cooking.
• Make it richer: Add a splash of white wine after the garlic for extra depth.

Serving

Serve over zucchini noodles or cauliflower mash to soak up that incredible sauce.