Seconds are a must when it comes to this creamy Tuscan chicken with sun-dried tomatoes, Parmesan and spinach. With this 45-minute recipe, eating your greens has never been easier.
Ingredients
2 tablespoons olive oil
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour, optional
1 tablespoon butter
1 small onion, halved and sliced
2 garlic cloves, minced
1/4 cup chicken broth
1 cup heavy whipping cream
1 cup grated parmesan cheese, divided
3/4 teaspoon garlic powder
2 cups fresh baby spinach
1/3 cup julienned soft sun-dried tomatoes (not packed in oil)
Directions
In a large skillet, heat oil over medium heat. Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off excess. Brown chicken on both sides; remove from pan. In the same skillet, melt butter. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer.
Add broth; bring to a boil, stirring to loosen browned bits from pan. Stir in cream, 1/2 cup Parmesan cheese and garlic powder; cook over medium-low heat until sauce begins to thicken, about 5 minutes.
Return chicken to pan; add spinach, tomatoes and remaining 1/2 cup Parmesan. Cook, covered, until spinach is wilted and a thermometer inserted in chicken reads 165°, 13-15 minutes.
