CREAMY TUSCAN CHICKEN

These days (new baby life) we’re all about easy, quick, fresh, healthy-ish meals like this CREAMY TUSCAN CHICKEN.

Meal time needs to come together quickly but still be super tasty and delish! Also clean up has to be fast as well. Who enjoys cleaning up all night?!?!

NOT us.

Now more than ever, we hustle to get on the couch and relax ASAP!

This Creamy Tuscan Chicken is one pan with fresh ingredients like baby tomatoes and spinach leaves.

You get all the flavor of an indulgent dish and still have some veggies in there!

If you love pasta with chicken, this SUNDRIED TOMATO CHIKEN PASTA and this ASIAGO CHICKEN PASTA are two of our go to recipes!

Who can resist tomatoes that are all roasty and cooked until soft and bursting with juicy-ness? They’re a huge part of what make this sauce so incredible.

This recipe is so fresh and made luscious with a little bit of heavy cream. It’s flavored with fresh garlic cloves and parmesan.

And to top it all off it’s garnished with citrusy lemon juice. So fancy!

We served this over shell pasta noodles but the options for serving are endless. Wild rice would be delicious, risotto even better, cous cous, quinoa, a mix of grains. Any of those options would let this chicken shine!

Shell pasta is one of our favorites that we always forget about. Isn’t it funny how that happens?

It’s absolutely perfect for this recipe because it holds all the juicy-ness inside its little pockets and gives the best bite every time!

Just a bowl full of comfort over here!

Parmesan is one of the best cheeses in the world. Not only is it used in the sauce here, we threw extra on top because we love it that much!

We keep a wedge of parmesan in our fridge at all times, it’s expensive but if you find it at Aldi, it’s such a good steal. Use it for recipe after recipe and it keeps for quite a while!

CREAMY TUSCAN CHICKEN

Print Recipe

Course Main Course

Ingredients

• 1 TABLESPOON OLIVE OIL
• 4 CHICKEN BREASTS BONELESS & SKINLESS, HALVED IF VERY LARGE
• 1 TEASPOON DRIED OREGANO
• 3 CLOVES GARLIC MINCED FINELY
• 1 1/2 CUP BABY TOMATOES CHERRY OR TRI COLOR, HALVED
• 3 TABLESPOONS UNSALTED BUTTER
• 3 CUPS FRESH SPINACH
• 1/2 CUP HEAVY CREAM
• 1/4 CUP PARMESAN FRESHLY GRATED
• S&P
• LEMON SLICES FOR GARNISH

Instructions

• IN A MEDIUM SAUTE PAN HEAT OLIVE OIL OVER MEDIUM HEAT, WE USED A CAST IRON SKILLET.

  PLACE CHICKEN BREASTS SEASONED WITH DRIED OREGANO AND S&P ON BOTH SIDES INTO PAN. COOK UNTIL GOLDEN BROWN, ABOUT 8 MINUTES ON EACH SIDE. JUICES SHOULD RUN CLEAR AND INSIDES NO LONGER PINK.

  REMOVE FROM PAN AND SET ASIDE.
• ADD BUTTER TO SAUTE PAN AND STIR IN MINCED GARLIC. COOK 1 MINUTE UNTIL FRAGRANT. TOSS IN HALVED BABY TOMATOES AND S&P.

  HEAT BABY TOMATOES UNTIL SOFT AND BEGINNING TO BURST. ONCE SOFT, SQUISH TOMATOES SLIGHTLY AND ADD IN SPINACH. COOK UNTIL SPINACH STARTS TO SOFTEN AND WILT.
• POUR IN HEAVY CREAM AND GRATED PARMESAN. BRING TO A SIMMER AND TURN HEAT TO LOW.

  STIR SAUCE UNTIL IT BEGINS TO REDUCE SLIGHTLY.
• PLACE CHICKEN BACK IN TO PAN AND LET HEAT 5-7 MINUTES, FLIPPING HALFWAY. SPOON SAUCE OVER CHICKEN TO COAT WHILE CHICKEN IS HEATING.
• COOK PASTA SHELLS TO AL DENTE WHILE CHICKEN IS HEATING.

  SERVE CHICKEN BREASTS WITH SAUCE OVER PASTA SHELLS. GARNISH WITH FRESH LEMON JUICE AND GRATED PARMESAN.

Notes

RECIPE AUTHOR: DELISH

There’s nothing like freshly grated parmesan on a warm bowl of creamy chicken pasta.

Much love,