Creamy Tuscan Garlic Chicken - Twiins Style
Lately all my friends and neighbors are wondering what to cook since we are all observing the Stay at Home restrictions going on across the country. They are bored and tired of cooking 3 times a day. While checking my text messages I saw one from 'Nextdoor' with the title 'What's for Dinner'. This recipe caught my eye so I decided to give it a try. Wow! I'm so happy I did. Not only is it full of flavor but it's so easy to make. Both Gary & I loved it. I hope Teresa makes this for my niece while she's helping her recuperate. I know they will love it too! 😋❤️
- 1½ pounds boneless skinless chicken breasts, thinly sliced
- 2 – 4 Tablespoons EVOO
- 2 cups heavy cream
- 1 cup chicken broth
- 2¼ tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1 cup Parmigiano-Reggiano (freshly grated) (please don’t use the fake stuff in the green container…)
- 2 cups fresh spinach, chopped
- 1 cup sun-dried tomatoes (in oil)
- In a large skillet add 2-4 Tablespoons EVOO. When oil starts to shimmer, add the chicken and cook on medium-high heat for 3-5 minutes on each side or until golden brown on each side. Don’t crowd the skillet or you’ll get steam instead of browning. Cook until no longer pink in the center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmigiano-Reggiano cheese. Whisk over medium-high heat until it starts to thicken.
- Add the spinach and sundried tomatoes. Let simmer until the spinach starts to wilt.
- Add the chicken back to the skillet and serve over your favorite pasta.
1. Use genuine Parmigiano-Reggiano cheese that you freshly grate. The pre-grated cheese has additives and makes it ball up instead of melting into the sauce. You may also substitute with Locatelli Pecorino Romano cheese, also freshly grated.
2. Large chicken bone-in chicken thighs can also be used in place of chicken breasts. Just make sure you cook a little longer so they are fully cooked.
Recipe adapted from Alyssa Rivers (The Recipe Critic).