Creamy Garlic Tuscan Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
Salt and black pepper to taste
05 -
2 cups fresh spinach
06 -
1/2 cup sun-dried tomatoes, drained and chopped
07 -
3 cloves garlic, minced
08 -
1 cup heavy cream
09 -
1/2 cup grated Parmesan cheese
10 -
1 teaspoon Italian seasoning
→ For the Parmesan Potatoes
11 -
1 1/2 pounds baby potatoes, halved
12 -
2 tablespoons olive oil
13 -
1 teaspoon garlic powder
14 -
1/2 teaspoon salt
15 -
1/2 teaspoon black pepper
16 -
1/3 cup grated Parmesan cheese
17 -
1 tablespoon chopped parsley (optional)
# Instructions:
01 -
Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
02 -
In a large bowl, toss halved baby potatoes with olive oil, garlic powder, salt, pepper, and Parmesan cheese. Spread them on the baking sheet in a single layer.
03 -
Roast in the oven for 25-30 minutes or until golden and tender. Garnish with parsley if desired.
04 -
Season chicken breasts with garlic powder, salt, and pepper.
05 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
06 -
In the same skillet, add minced garlic and sauté for 1 minute. Add heavy cream, Parmesan cheese, and Italian seasoning. Stir until cheese melts and sauce thickens slightly.
07 -
Stir in sun-dried tomatoes and spinach. Cook until spinach wilts.
08 -
Return chicken to the skillet, spoon sauce over the top, and simmer for 2-3 minutes to soak up all the flavors.
09 -
Plate the creamy Tuscan chicken with roasted Parmesan potatoes on the side.