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- 4 boneless, skinless chicken breasts - 1/2 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream The main ingredients create a tasty base for the dish. Boneless, skinless chicken breasts cook quickly and stay juicy. Sun-dried tomatoes add a rich flavor. Heavy cream brings a smooth and creamy texture to the sauce. - 1 teaspoon garlic powder - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste Seasonings are key to great taste. Garlic powder gives a punch of flavor. Dried basil and oregano add an Italian touch. Salt and pepper enhance all the flavors in the dish. - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach leaves - 1/4 cup chopped fresh parsley for garnish Garnishes make the dish look and taste special. Grated Parmesan cheese adds a salty kick. Fresh spinach leaves bring a pop of green color. Chopped parsley brightens the dish and makes it inviting. {{ingredient_image_1}} First, you need to season the chicken breasts. Use salt, pepper, garlic powder, dried basil, and dried oregano. Sprinkle these on both sides of the chicken. To get even seasoning, pat the spices into the meat. This helps the flavors soak in well. Next, it’s time to sear the chicken. Heat a large skillet over medium heat. Add olive oil to the pan. When the oil is hot, add the seasoned chicken breasts. Cook each side for about 6-7 minutes. You want them golden brown and cooked through. Use a meat thermometer to check. The internal temperature should reach 165°F. After cooking, take the chicken out and set it aside. Now, let's make the creamy sauce. In the same skillet, add chopped sun-dried tomatoes and heavy cream. Stir well to mix them. Bring the mixture to a simmer. This should take about 3-4 minutes. Keep an eye on it; you want the cream to thicken a bit. If the sauce is too thick, you can add a splash of water or broth. This helps achieve the right consistency for your dish. To check if your chicken is done, look for a few key signs. The meat should be golden brown on the outside. Cut into the chicken; the juices should run clear, not pink. A meat thermometer makes this easy. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C) for safe eating. Want to add more flavor? Try including a pinch of red pepper flakes for heat. You can also use fresh herbs, like thyme or rosemary, for a fragrant twist. Balance the creaminess of the sauce with a splash of lemon juice. This will brighten the dish and cut through the richness. Pair your Tuscan Sun-Dried Tomato Chicken with simple sides. Creamy mashed potatoes or buttery noodles work great. A fresh green salad with a light vinaigrette adds crunch and brightness. For plating, use a large white plate to show off the vibrant colors. Drizzle the sauce over the chicken, and sprinkle fresh parsley on top for a pop of color. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality sun-dried tomatoes will elevate the flavor of this dish significantly, making it taste more vibrant and authentic. Control the Heat: Searing the chicken at medium heat ensures it cooks evenly without burning. Adjust the heat if necessary to maintain a steady cooking temperature. Thicken the Sauce: If you prefer a thicker sauce, let it simmer a bit longer after adding the cream. This will help concentrate the flavors and create a more luxurious texture. Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also a fresh flavor that complements the richness of the cream and cheese. {{image_2}} You can switch the chicken for other meats like turkey or pork. If you prefer plant-based options, try tofu. When using turkey, cook it for about 5-6 minutes per side. For pork, ensure it reaches a safe internal temperature of 145°F. Tofu should be pressed to remove excess moisture, then cooked until golden. Adjust your cooking times based on the protein you choose. If you want a dairy-free dish, replace heavy cream with coconut milk or almond milk. These options keep it creamy while being light. For cheese, try a vegan cheese like cashew cheese or nutritional yeast. This adds a cheesy flavor without dairy. Make sure to stir well to combine these substitutes into your sauce. Adding vegetables can enhance flavor and nutrition. You can include bell peppers, zucchini, or mushrooms. Cut them small for faster cooking. Add them to the skillet after the chicken is cooked. Cook for about 3-4 minutes before adding the sauce. This keeps the veggies crisp and colorful. Always adjust cooking times based on the size and type of the vegetables. To store leftovers, let the Tuscan Sun-Dried Tomato Chicken cool down first. Place it in a container. Make sure the container is airtight to keep it fresh. You can store the chicken in the fridge for up to three days. For reheating chicken, the best method is on the stove. Put the chicken in a skillet on low heat. Add a splash of cream or broth to keep it moist. Cover the skillet to trap steam, which helps reheat the chicken evenly. You can also use a microwave, but it may dry out the chicken. Always check that the chicken is heated through. To freeze Tuscan Sun-Dried Tomato Chicken, let it cool completely. Place it in a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. For thawing, move the chicken from the freezer to the fridge overnight. To reheat, use the same stovetop method mentioned earlier. This keeps the flavor and texture nice. Cook chicken breasts for about 6 to 7 minutes on each side. This gives you a nice golden color. Cooking time can change based on a few things. The thickness of the chicken matters. Thicker pieces take longer. Always check the center. It should reach 165°F for safety. Yes, you can use dried sun-dried tomatoes. They give a different taste and texture. Soak them in warm water or broth first. This helps soften them. If you use dried tomatoes, add a bit more cream. This keeps the sauce creamy and rich. This dish pairs well with many sides. Consider creamy mashed potatoes or a fresh salad. Roasted vegetables also work great. For drinks, try a light white wine or sparkling water. A crisp green salad with a tangy vinaigrette adds freshness and balance. This article covered key ingredients, instructions, tips, and variations for Tuscan Sun-Dried Tomato Chicken. You learned how to make this dish simple yet flavorful, from seasoning chicken breasts to creating a creamy sauce. Remember, cooking is about enjoying each step and making it your own. Experiment with veggies or spices to find your favorite twist. With these steps and tips, you can serve a delicious meal that impresses everyone. Enjoy cooking and savoring this delightful dish!

Tuscan Sun-Dried Tomato Chicken

A creamy and flavorful chicken dish featuring sun-dried tomatoes and fresh spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 cup fresh spinach leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup chopped fresh parsley for garnish

Instructions
 

  • Season the chicken breasts with salt, pepper, garlic powder, dried basil, and dried oregano on both sides.
  • In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
  • In the same skillet, add the chopped sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer, allowing the cream to thicken slightly (about 3-4 minutes).
  • Stir in the fresh spinach and grated Parmesan cheese. Continue to stir until the spinach wilts and the cheese melts into the sauce, creating a creamy texture.
  • Return the cooked chicken breasts to the skillet, spooning the sauce over each piece to coat evenly. Let everything cook together for an additional 2-3 minutes to heat through.
  • Transfer the Tuscan Sun-Dried Tomato Chicken to plates and drizzle any remaining sauce from the skillet over the top. Garnish with chopped fresh parsley before serving.

Notes

Serve with pasta or crusty bread to soak up the sauce.
Keyword chicken, creamy, Italian, sun-dried tomatoes