Creamy Tuscan Skillet Chicken
This creamy tuscan skillet chicken is drowning in the most delicious sauce! It's also made in about 20 minutes making the perfect any night meal. It feels fancy, but it's honestly so easy to make! Filled with spinach and sundried tomatoes for the perfect tuscan flavor. You can serve it as is or put it over pasta. It's delicious either way!
Servings: 0
Ingredients
- 3 chicken breasts (or about 1½-2lbs), sliced in half lengthwise
- 1 tbsp avocado oil
- 1 cup heavy cream
- ¾ cup chicken stock
- 1 tbsp fresh garlic chopped
- ½ cup fresh parmesan grated
- 2 cups spinach
- 1 cup sundried tomatoes (or 3oz)
Instructions
- Slice your chicken breast in half lengthwise to make thinner chicken. Then pat dry the chicken on both sides.
- Season each side of chicken generously with sea salt and pepper.
- Heat cast iron skillet with avocado oil. Once hot, place the chicken breasts in and let cook on medium high heat for about 5-8 minutes on each side until cooked through completely.
- Remove chicken from the pan and set aside. Pour in the heavy cream, chicken stock, chopped garlic, grated parmesan and ½ tsp each of salt and pepper.
- Reduce heat to medium and stir sauce continually until starts to thicken. You want it to have a light boil while you're stirring. Once it starts to thicken, you can reduce the heat to low and add in the spinach and sundried tomatoes. Give it a good stir.
- Add the chicken back in and make sure to coat the chicken in lots of sauce. Add more salt and pepper if needed. Serve and enjoy! You can serve over pasta or with some greens on the side!
Notes
For Storing: Store in the fridge in an airtight containers for up to 3 days.