Creamy Tuscan Chicken

Ingredients

For 4 servings

• 600 g Boneless skinless chicken breasts
• 30 g All‑purpose flour
• 15 ml Olive oil
• 15 g Unsalted butter
• 3 piece Garlic cloves, minced
• 80 g Sun‑dried tomatoes, chopped
• 120 g Fresh baby spinach
• 240 ml Heavy cream
• 120 ml Chicken stock (low‑sodium)
• 50 g Parmesan cheese, grated
• 5 g Fresh basil leaves, torn
• 3 g Salt
• 2 g Black pepper, freshly ground

Method

1. 1

   Prep chicken

   Pat chicken breasts dry, season both sides with salt and pepper, then lightly coat with flour, shaking off excess.

2. 2

   Brown chicken

   Heat olive oil in a large skillet (30 cm) over medium‑high heat. Add chicken and sear 4‑5 min per side until golden. Remove chicken to a plate and set aside.

3. 3

   Make sauce base

   In the same skillet reduce heat to medium, add butter. Once melted, stir in minced garlic and sauté 30 s until fragrant.

4. 4

   Add tomatoes and liquids

   Add chopped sun‑dried tomatoes, pour in chicken stock and heavy cream, stirring to combine. Bring to a gentle simmer.

5. 5

   Incorporate spinach and cheese

   Stir in spinach; cook 1‑2 min until wilted. Mix in grated Parmesan until the sauce thickens and becomes glossy.

6. 6

   Return chicken

   Nestle the seared chicken breasts back into the skillet, spoon sauce over them, and simmer 5‑6 min until chicken is cooked through (internal temp 74 °C) and the sauce clings to the meat.

7. 7

   Finish and serve

   Remove from heat, sprinkle torn basil over the top, adjust seasoning with extra salt or pepper if needed. Serve over rice, pasta, or mashed potatoes.