Creamy Tuscan Chicken
30 min4 servings
Pan-seared chicken breasts in a creamy tomato sauce with spinach, Parmesan, and fresh herbs.
| prepCut chicken breasts in half horizontally if needed to create thin cutlets | ||||||
| 450 g boneless, skinless chicken breasts, cut in half horizontally | Season chicken with salt & pepper | Sear chicken in oil, 4 min per side until golden | Return chicken, simmer 4–5 min until cooked through | Serve with Parmesan | ||
| Salt and black pepper | ||||||
| 30 ml extra-virgin olive oil | ||||||
| 30 g butter | Melt butter, cook tomatoes, onion & garlic 1–2 min | Add broth, oregano & basil, simmer 4–5 min until reduced by half | Stir in cream, Parmesan & cream cheese, 6 min until thickened | Stir in spinach until wilted, 1 min | ||
| 1 pint / 300 g cherry tomatoes, halved | ||||||
| ½ small onion or 1 medium shallot, minced | ||||||
| 3 garlic cloves, minced | ||||||
| 360 ml chicken broth | ||||||
| 1 teaspoon dried oregano | ||||||
| 1 teaspoon dried basil (or fresh), optional | ||||||
| 120 ml heavy cream | ||||||
| 50 g grated Parmesan | ||||||
| 55 g cream cheese, at room temperature | ||||||
| 60 g packed baby spinach | ||||||
| Grated Parmesan for serving | ||||||
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