Tuscan Chicken

Directions

1. In a large non-reactive skillet over medium heat, melt 1 Tbsp butter and 1 Tbsp olive oil.
2. Season chicken with ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder. Add chicken to skillet and sauté 3–5 minutes per side, until internal temperature reaches 165°F (74°C). Remove chicken and set aside on a cutting board to cool. Slice if desired.
3. In the same skillet, add 1 Tbsp olive oil and mushrooms. Sauté 5–7 minutes until lightly golden and excess liquid has evaporated.
4. Add sun-dried tomatoes, green onion, garlic, ½ tsp salt, and ¼ tsp pepper. Sauté 1 more minute until garlic is fragrant.
5. Stir in heavy cream and sprinkle Parmesan cheese over the top. Bring to a light boil, stirring frequently, then reduce heat and simmer 2 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper.
6. Add spinach and stir just until wilted. Return chicken to the pan and spoon warm sauce over the top.
7. Garnish with chives if desired and serve immediately.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2–4
Difficulty: Easy

Variations & Substitutions

• Swap chicken breasts for chicken thighs for extra juiciness.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add a pinch of crushed red pepper for a slightly spicy kick.
• Serve over zucchini noodles or spaghetti for a low-carb option.

Serving Suggestions