Creamy Tuscan Chicken

Ingredients:

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Instructions:

• Cut 2 large boneless, skinless chicken breasts in half horizontally (also referred to as butterflying).
• Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon salt and ½ teaspoon black pepper.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place half the chicken in a single layer and sear for 3–5 minutes per side, until golden brown (not fully cooked). Transfer to a plate. Repeat with another tablespoon of oil and the remaining chicken. Set aside.
• Reduce the heat to medium. Add the last tablespoon of olive oil (if needed). Sauté the onion for 2–3 minutes, stirring occasionally, until softened.
• Add the garlic, sun-dried tomatoes, and Italian seasoning. Cook for 30–60 seconds until fragrant.
• Stir in the spinach, a handful at a time, cooking for 1–2 minutes until just wilted.
• Add the grated Parmesan, cream, and the remaining ½ teaspoon salt. Bring to a gentle simmer, scraping up any browned bits from the pan with a wooden spoon.
• Return the chicken and any juices from the plate to the pan. Simmer gently for 4–7 minutes, or until the chicken is cooked through and reaches at least 74°C on an instant-read thermometer.
• Taste and adjust seasoning if needed. Serve immediately with mash potato, pasta or rice.

Notes:

• If the sun-dried tomatoes are not packed in oil, you may want to add a bit more – the oil-packed ones taste more concentrated. Drain the oil prior to adding them to the pan.
• If you have particularly small chicken breasts, I recommend leaving them whole and cooking them for a few minutes longer.