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Skillet Tuscan Sun-Dried Tomato Chicken is a delightful dish that transports you to the sun-soaked hills of Tuscany with every bite. This recipe showcases the rustic flavors of Italian cuisine, featuring tender chicken simmered in a creamy sauce infused with sun-dried tomatoes and fresh spinach. The combination of these ingredients creates a vibrant and satisfying meal that is both comforting and full of character.

Skillet Tuscan Sun-Dried Tomato Chicken

Looking for a vibrant dish to brighten up your spring brunch or a delightful weeknight dinner? Skillet Tuscan Sun-Dried Tomato Chicken is your answer! This creamy, savory recipe features tender chicken simmered in a luscious sauce with sun-dried tomatoes and fresh spinach, creating a comforting meal that's quick to prepare. Perfect for gathering friends and family around the table. Save this for later and enjoy a taste of Tuscany tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup sun-dried tomatoes, chopped (preferably packed in oil for extra flavor)

1 cup fresh spinach leaves, roughly chopped

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1 cup fresh basil, chopped

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Optional: Red pepper flakes for added heat

Instructions
 

Prepare the Chicken: Sprinkle the chicken breasts liberally with salt, pepper, and Italian seasoning on both sides to infuse flavor. Allow the chicken to rest for a few minutes while you prepare the other ingredients.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium heat until shimmering. Add the seasoned chicken breasts carefully to the skillet. Cook each breast for approximately 6-7 minutes on one side, then flip and cook for another 6-7 minutes on the opposite side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set aside on a plate.

      Create the Sauce: In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned. Next, add the chopped sun-dried tomatoes and continue to cook for an additional 2 minutes, stirring occasionally to help the flavors combine.

        Add the Cream and Broth: Carefully pour in the heavy cream and chicken broth, stirring well to blend the ingredients together. Allow the sauce to come to a gentle simmer and cook for about 3-4 minutes, letting it thicken slightly.

          Incorporate Spinach and Basil: Add the fresh spinach and chopped basil to the creamy sauce. Stir continuously until the spinach wilts down and the basil releases its lovely aroma, which usually takes about 1-2 minutes.

            Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet, allowing them to soak up the flavorful sauce. Spoon the creamy mixture generously over each chicken breast, ensuring they are well-coated.

              Add Cheese: Evenly sprinkle the grated Parmesan cheese over the chicken and sauce in the skillet. Cover the skillet if possible and let it cook for an additional 2-3 minutes, or until the cheese has melted beautifully into the sauce.

                Finish and Serve: Taste the sauce and adjust the seasoning with more salt and pepper as needed. If you enjoy a bit of heat, sprinkle a little red pepper flakes over the dish before serving. Serve this flavorful Tuscan chicken hot over a bed of steamed rice or pasta, garnished with extra basil for a fresh and vibrant finish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4