Creamy Tuscan Chicken Recipe
Nothing says cozy and comforting dinner quite like a classic Tuscan chicken. Creamy, luscious cream sauce paired with pan seared chicken, spinach, and roasted peppers.
Servings: 6 people
Calories: 439kcal
Equipment
- 1 large frying pan
- tongs
- 2 cutting board one for the chicken, one of the vegetables (garlic, onions, etc.)
Ingredients
- 6 chicken breasts sliced thin
- 2 cloves garlic thinly sliced
- 2 tablespoon olive oil
- ¾ cup heavy cream half and half works too!
- 2 tablespoon butter
- ½ cup roasted red peppers chopped
- 1 cup fresh baby spinach
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large skillet, heat the olive oil and place the chicken breasts into the oil to pan sear. Season with salt and pepper as the chicken cooks. Sear on each side for 5-6 minutes or until fully cooked. Once cooked, remove from the pan on a paper towel lined plate.
- To the same pan, add the butter and fresh chopped garlic and cook until fragrant. Add in the spinach and cook until the spinach wilts.
- Add in the heavy cream and chicken back into the skillet. Turn the heat to a medium-low flame.
- To the creamy chicken, add in the red peppers and stir to combine. Lower the flame to simmer and cook for 10-15 minutes.
- Season with an additional salt and pepper sprinkling and serve as desired.
Notes
If you are dairy free, simply use almond milk or coconut cream to replace the heavy cream.
To get the chicken really tender, after slicing the chicken, lay some plastic wrap over the top and use a meat tenderizer to get the meat tender, this will yield really juicy chicken once they are pan fried.
Nutrition
Calories: 439kcal | Carbohydrates: 2g | Protein: 49g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 852mg | Potassium: 919mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1153IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg
