Creamy Tuscan Chicken with Spinach and Artichokes
Ingredients
Chicken
- 4 chicken breasts boneless, skinless (thin)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper coarse
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic flakes
- 1/2 teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
- 2 tablespoons olive oil
Garlic Cream Sauce
- 3 cloves garlic minced
- 4 oz sun-dried tomatoes chopped (about 1/4 cup)
- 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
- 2 tablespoons capers drained
- 6 oz spinach fresh
- 1 cup heavy cream
- 1/4 teaspoon paprika
- salt to taste
Instructions
How to sear chicken
- Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
- Heat the large skillet on medium-high heat until hot. Add 2 tablespoons of olive oil.
- When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.
- Reduce heat to medium. Flip the chicken to the other side. Sear for another 5 minutes on medium heat.
- Remove the chicken from the skillet.
How to make garlic cream sauce
- To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.
- Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.
- To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.
- Add cooked chicken to the skillet with the cream sauce.
- Season with salt, if needed.
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