Creamy Tuscan Chicken
Serve a loaf of fresh crusty bread with this creamy Tuscan chicken to dip in that creamy sauce.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 1 Tbsp. olive oil
- 1 garlic clove minced
- 1/2 cup white wine
- 1/3 cup sun-dried tomatoes sliced thin
- 1 1/2 cups heavy cream
- 1/2 cup shaved parmesan
- 1 cup spinach
- 3/4 cup grape tomatoes halved
- Salt & pepper
Instructions
- Sprinkle salt and pepper on both sides of the chicken thighs.
- Heat up a large skillet over medium heat with the olive oil. Add the chicken thighs.
- Cook the chicken thighs for 10 minutes on one side, then flip and cook the other sides for 10 minutes. Some of the chicken will stick to the pan—this is okay!
- Once the chicken is cooked (slightly cut open to see if it's no longer pink), remove to a plate.
- Add in the minced garlic and the white wine. Cook until the wine has reduced, about 2 minutes.
- Add in the sun-dried tomatoes, cook for 1 minute.
- Add in the heavy cream and the shaved parmesan. Cook for 2 minutes, until the parmesan has fully melted.
- Add the spinach and the grape tomatoes. Cook until the spinach has wilted, about 2 minutes.
- Sprinkle the sauce in 1/2 tsp of salt and 1/8 tsp of pepper.
- Add in the chicken and coat with sauce. Let the chicken sit in the sauce for 1 minute to fully warm up again.
- Serve with crusty bread to dip in the sauce!