Tuscan Chicken

Creamy Tuscan chicken has perfectly browned chicken, leafy greens, and the most amazing, creamy Parmesan sauce. Serve on its own or on top of rice or pasta for a super satisfying meal.

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• 16 ounces boneless skinless chicken breasts, 2 breasts sliced horizontally (4 pieces)
• 2 tablespoons olive oil
• 1 teaspoon table salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic (or garlic powder)
• 4 tablespoons butter
• 8 ounces sliced mushrooms
• 1 cup baby spinach leaves
• 1/4 cup sun-dried tomatoes, chopped finely
• 2 tablespoons garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons Italian seasoning
• 1/2 to 1 cup parmesan cheese, shredded or grated


1️⃣ Season chicken on both sides with salt, pepper, and garlic powder.

2️⃣ Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in seasoned chicken.

3️⃣ Cook chicken until it starts to brown, about 4-5 minutes per side. Remove chicken from pan and set aside.

4️⃣ In the same pan, add in butter and mushrooms and sauté them for about 5 minutes until the mushrooms have a touch of browning on them.

5️⃣ Add in the spinach, sun-dried tomatoes, and garlic, and sauté for about 1 minute until the garlic is more golden and fragrant and the spinach has wilted.

6️⃣ Stir in the chicken broth, heavy cream, and Italian seasoning, and bring it to a near boil. Reduce the heat to low, stir in the parmesan cheese, and then add in the chicken. Let simmer until sauce thickens, about 3-4 minutes, and spoon the sauce over the chicken.

7️⃣ Serve over pasta, rice, mashed potatoes, or as is, and enjoy!

For a thicker sauce:
Towards the end of sautéing the mushrooms, add in 2 tablespoons of flour and sauté it alongside the other ingredients.

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