Creamy Tuscan Chicken
Deliciously seasoned and seared chicken is cooked to tender, juicy perfection in a sauce so good, you'll want to drink it with a straw.
Servings: 4
Ingredients
- 900 grams boneless skinless chicken breasts
- 2 teaspoons sweet paprika
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons sun dried tomato oil divided
For the sauce:
- 3 cloves garlic minced
- 5 sun dried tomatoes in oil
- 1 teaspoon Dijon mustard
- 1 ½ cups (794 g) artichoke hearts roughly chopped
- ¾ cup (173 g) full fat sour cream
- 1 ½ cup (355 ml) evaporated milk
- ½ cup (118 ml) whole milk
- 1 ½ cups (45 g) baby spinach leaves roughly chopped
- ½ cup (50 g) fresh grated Parmesan cheese
- Salt to taste
- 1 tablespoon fresh chopped parsley or basil for garnish
Instructions
- Slice the chicken breasts in half horizontally to make fillets.900 grams boneless skinless chicken breasts
- Season the chicken on both sides with the paprika, onion powder, Italian seasoning, salt, and pepper.2 teaspoons sweet paprika, 1 teaspoon onion powder, ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat a large skillet on medium-high heat.
- Add 1 tablespoon of sun dried tomato oil then add the chicken. Sear for about 5 - 6 minutes and flip to the other side. Sear for another 4 to 5 minutes.1 tablespoons sun dried tomato oil
- Set aside on another plate.
- Reduce heat to medium then add the remaining oil to your pan with the garlic and sauté until golden brown. Be careful not to let your garlic burn. Add the tomatoes and sauté for a minute more before reducing the heat to low.3 cloves garlic, 5 sun dried tomatoes in oil, 1 tablespoons sun dried tomato oil
- Add the mustard in the pan and mix until combined, then add the artichokes.1 teaspoon Dijon mustard, 1 ½ cups artichoke hearts
- Add the sour cream and milks, continuing to stir occasionally.¾ cup full fat sour cream, 1 ½ cup evaporated milk, ½ cup whole milk
- Add the spinach and let it cook down for a couple of minutes. Stir occasionally. Then add in the parmesan cheese and salt, to taste.1 ½ cups baby spinach leaves, ½ cup fresh grated Parmesan cheese, Salt
- Put the chicken back in the skillet with the sauce.
- Spoon the sauce over the chicken and let it simmer for a few minutes until the chicken is warmed through and cooked completely.
- Serve with pasta, rice or steamed veggies.
- Optional: Top with fresh basil and freshly grated Parmesan cheese.1 tablespoon fresh chopped parsley or basil
Nutrition
Serving: 1 serving | Calories: 577 kcal | Carbohydrates: 17 g | Protein: 63 g | Fat: 28 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 210 mg | Sodium: 1886 mg | Potassium: 1418 mg | Fiber: 1 g | Sugar: 11 g
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