Tuscan Chicken Recipe

Prepare the chicken by patting it dry with a paper towel on both sides. Combine the Italian seasoning with the salt and pepper. Season both sides of each chicken breast with the herb mixture.
4 chicken breasts, 3 teaspoons Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken breasts and sear for 4-5 minutes on each side. (The chicken won't be fully cooked at this point, but it will continue to cook while it rests and then finish at the end.)
Remove the chicken from the skillet and place it on a plate. Reduce heat to medium and add the remaining 3 tablespoons of olive oil. Heat for a few seconds, then stir in the sun-dried tomatoes and cook for about one minute. Add the minced garlic and cook for 30 seconds.
1 cup julienned or diced sun-dried tomatoes, 1/2 tablespoon garlic, minced
Note: You may want to deglaze the pan at this point with a bit of white wine.
Stir in the chopped artichoke hearts, then add the fresh spinach. Once the spinach has wilted, whisk in the heavy cream and Parmesan cheese and cook for a few seconds to begin melting.
1 cup heavy cream, 1/2 cup Parmesan cheese, grated, 1/2 cup chopped artichoke hearts (canned or frozen/thawed), 2 cups baby spinach
Place the chicken breasts back into the pan and coat them with the sauce. Turn the temperature down to medium-low and let the mixture simmer for 3-4 minutes, until the chicken is fully cooked at 165 degrees F. Sprinkle the capers over the chicken and garnish with fresh basil or parsley. Serve with a side of pasta and enjoy!
1/4 cup capers, basil or parsley for garnish

Ingredients

Instructions