A delicious and creamy Tuscan chicken recipe that is sure to impress your guests with its rich flavors and vibrant colors.

Scale

1 1/2 pounds boneless skinless chicken breasts, large, halved horizontally to make 4 fillets
1 teaspoon salt, adjust to your tastes
3/4 teaspoon cracked pepper, adjust to your tastes
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
3 tablespoons reserved sun dried tomato oil or olive oil, divided
2 tablespoons garlic, minced (6 cloves)
5 oz sun dried tomato strips in oil, drained (reserve 3 tablespoons of oil for cooking)
1 teaspoon Dijon mustard
1 1/2 cups heavy cream or thickened cream, or evaporated milk for lower calorie/fat
3 cups spinach
1/2 cup parmesan cheese, fresh grated
2 tablespoons fresh parsley, chopped, to serve

Season chicken with salt, pepper, paprika, and onion powder.
Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until golden and cooked through. Transfer to a warm plate; set aside.
Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavors. Mix the Dijon through all of the flavors.
Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
Add the chicken back into the pan; top with parsley and serve over pasta, rice, or steamed vegetables.

Keywords: Creamy Tuscan Chicken, Chicken Recipe, Italian Chicken Dish