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1. Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Garlic Cream Sauce:
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
Pour in the chicken broth and scrape up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
3. Add the Cream and Seasonings:
Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a simmer, stirring occasionally, until it thickens slightly (about 3-4 minutes).
4. Add Sun-Dried Tomatoes and Spinach:
Stir in the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes, or until the spinach wilts and everything is well combined.
5. Return the Chicken:
Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken and let everything simmer together for 2-3 minutes to heat through.
6. Serve:
Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with pasta, mashed potatoes, or a side of crusty bread to soak up the creamy sauce.
Tips:
For Extra Creaminess: You can stir in an extra tablespoon of butter or a bit more Parmesan cheese if you prefer a richer sauce.
Low-Carb Option: Serve this over cauliflower rice or zoodles (zucchini noodles) for a lighter, low-carb meal.
Variations: You can add mushrooms or substitute kale for spinach for a different twist.
This Tuscan Garlic Chicken with Spinach offers bold, comforting flavors in a creamy sauce that’s both elegant and satisfying. Enjoy!
