When you think of creamy, cheesy, rich foods, what comes to mind? I immediately think of a thick cream sauce or a buttery garlic sauce. Tuscan chicken does a beautiful job of combining strong ingredients and melding them together to create this perfectly decadent sauce to go atop seared chicken. Of course, throwing a vegetable in like spinach, basil, and sweet roasted peppers only enhances the dish.
In preparing for this meal, I had to really think about what makes a creamy sauce, creamy. Of course, I immediately jumped to heavy cream and cheese. This is a very traditional way of making a “tuscan” creamy sauce by combining all the dairy components together, simmering on low, and layering it on top of pan seared chicken. That is exactly what I did. I started by taking chicken breasts and seasoning them with a generous amount of salt, pepper, and oregano. I say generous because when chicken breasts cook, they tend to lose all the tenderness, so over-seasoning can capture the juices and make this particular cut of chicken tender and tasty! I heated a pan and then added in some avocado oil (has a higher smoke point and makes food taste badass) and began to pan sear the chicken. Each side cooked for approximately 4-5 minutes, the chicken will finish cooking when added to the cream sauce.
For the sauce, I started with wilting some fresh spinach in 2 tablespoons of butter. Once the spinach became soft and dark green, I added a teaspoon of minced garlic, then poured in the heavy cream and parmesan, stirring and letting the sauce bubble. Once the liquid started to reduce, I added in sweet roasted red peppers and some sprigs of basil. I mixed it altogether and added back the chicken and let the entire dish simmer for a few minutes (around 5-7m).
Served with some mashed potatoes, maybe some brussel sprouts, or eat as is and you’ve got yourself a home run of a meal! Nomaste 🙂
Tuscan Chicken with Spinach and Roasted Peppers
- 1 pkg chicken breasts can buy thin sliced already if desired
- 1 pint heavy cream
- 1/2 cup parmesan grated
- 1 pkg fresh spinach
- basil leaves
- 2 halves sweet roasted red peppers sliced
- 2 tbsp avocado oil
- 2 tbsp butter
Clean and prep chicken breasts (either filet them or pat dry the already filed breasts). Season with salt, pepper, oregano on both sides.
Heat a large pan on medium, add avocado oil and let coat bottom of pan. Add in chicken. Sear on each side for 4-5 minutes until sides are browned. Taken chicken out and set aside.
In the same pan, add the tbsp of butter and melt. Add in fresh spinach and cook until leaves are wilted. Pour in heavy cream and parmesan cheese. Mix together and let come to a gentle boil (soft bubbles form). Simmer on low.
Add in basil and roasted red peppers. Stir together. Place chicken into cream sauce and ladle sauce on top of the chicken. Let simmer for 5-7 minutes.
Serve with favorite side of potatoes, with rice, or simply roasted veggies.