Creamy Tuscan Garlic Chicken

This is easy to make. And it’s as delicious as can be. I ddn’t have chicken breasts, but I did have several three-packs of skin-on, bone-in chicken thighs in the freezer from a former sojourn to Costco. So I substituted them and they were perfect for this dish!

I didn’t change anything else, and the dish was a big hit with the family. I served it on linguine, which pairs very well with creamy sauce.

Ingredients 

• CHICKEN BREASTS, 1½ pounds, boneless, skinless, thinly sliced
• OLIVE OIL, 2 Tablespoons
• HEAVY CREAM, 1 cup
• CHICKEN BROTH, ½ cup
• GARLIC POWDER, 1 teaspoon
• ITALIAN SEASONING, 1 teaspoon
• PARMESAN CHEESE, ½ cup
• FRESH SPINACH, 1 cup, chopped
• SUN-DRIED TOMATOES, ½ cup

Directions 

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to the pan.
3. Whisk over medium high heat until it starts to thicken.
4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
5. Add the chicken back to the pan and stir.
6. Serve over pasta if desired.