Creamy Tuscan Chicken with sun-dried tomatoes and Spinach
Creamy Tuscan chicken with sun-dried tomatoes and spinach is a rich and full-flavored meal that’s ready in 30 minutes and serves 4 as a delicious main meal!
Equipment
- 1 large skillet (12 inches/30cm)
- Cooking tongs
- Sharp kitchen knife and cutting board
Ingredients
- 2 large Chicken breasts 400g/14 oz
- 1 small onion finely chopped
- 4 cloves garlic minced
- 125 g/4.5oz.jar of sun-dried tomatoes with oil (cut into small strips)
- 1 teaspoon rosemary
- 1 teaspoon sweet paprika
- 1 cup heavy cream
- 100 ml 3.5 fl oz. white cooking wine
- 3 heaped tablespoons of Parmesan cheese grated
- 1 cup baby spinach
- Freshly chopped parsley for garnish
- Salt and pepper to taste
Instructions
Step 1 - Prepare and cook chicken
- Cut the chicken breast into strips lengthways around an inch thick (2.5cm).2 large Chicken breasts
- Season with some salt and cracked black pepper.Salt and pepper
- Heat a splash of oil in a skillet or pan on medium-high heat (we used the oil from the sun-dried tomatoes).
- Cook chicken for around 4 minutes per side or until golden. Transfer to a plate for use later.
Step 2 - Prepare the veggies
- In the same pan used to cook the chicken, reduce heat to medium and add the onion. Saute onion for around 5 minutes until golden.1 small onion
- Add the garlic and continue to cook for 2 minutes.4 cloves garlic
- Add the sun-dried tomatoes and rosemary and stir through. Cook for a few minutes until fragrant and then add the sweet paprika and mix through.125 g/4.5oz.jar of sun-dried tomatoes, 1 teaspoon sweet paprika, 1 teaspoon rosemary
Step 3 - Add sauce
- Increase heat to high then add white cooking wine, cook for 3 minutes or until you see around half of the liquid evaporate.100 ml 3.5 fl oz. white cooking wine
- Reduce heat to a simmer and add around half of the cream and the parmesan cheese. Gently mix the ingredients in the skillet.1 cup heavy cream, 3 heaped tablespoons of Parmesan cheese
- Add the spinach and the remaining cream and stir into the sauce.1 cup baby spinach
- Add chicken pieces around the pan and submerge into the sauce. Gently simmer for 5 minutes.
Step 4 - Serve
- Serve straight from the skillet or pan with some steamed white rice or mashed potato.
- Garnish with a dash of paprika on top and some fresh chopped parsley.Freshly chopped parsley
Video
Notes
Cooking Notes
- The sauce should thicken as it cooks, but if you prefer a thicker sauce, add more parmesan cheese.
- Storage: Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.