Creamy Tomato Tuscan Chicken

$- 4 boneless, skinless chicken breasts - Salt and pepper to taste - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, drained - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, thyme, basil) - Fresh basil leaves for garnish For the chicken breasts, use about 6 ounces each. This size ensures they cook evenly. The salt and pepper should coat both sides of the chicken, about 1 teaspoon of salt and a half teaspoon of pepper will do. Olive oil should be just enough to coat the skillet, which is about 2 tablespoons. You will need 3 cloves of garlic, minced finely for rich flavor. The heavy cream adds a creamy texture; use one full cup. The fresh spinach should be roughly chopped, about one cup. For cheese, half a cup of grated Parmesan adds depth. The dried Italian herbs should be a mix, totaling 1 teaspoon. If you want to swap chicken for something else, try turkey or tofu for a meatless option. You can use vegetable broth instead of olive oil for a lighter flavor. If you want a lighter dish, consider using half-and-half instead of heavy cream. Any fresh greens can work instead of spinach; kale or arugula are great choices. For cheese, you can replace Parmesan with pecorino or nutritional yeast for a vegan option. If you don’t have fresh basil, dried basil works too. Just use half the amount since dried herbs are stronger. {{ingredient_image_1}} First, take your chicken breasts. Season both sides with salt and pepper. This step adds flavor to each bite. Use about a teaspoon of salt and pepper for even seasoning. Set the chicken aside while you get the skillet ready. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook each side for about 5 to 6 minutes. You want them golden brown and cooked through. Check for doneness by cutting into the thickest part. Remove the chicken and set it aside on a plate. In the same skillet, lower the heat to medium-low. Add 3 cloves of minced garlic. Sauté for about 1 minute until you smell that rich aroma. Next, add a 14 oz can of drained diced tomatoes. Stir well and let it cook for 2 to 3 minutes. Now, pour in 1 cup of heavy cream. Stir until everything blends together. Bring this mixture to a gentle simmer. Add in 1 cup of roughly chopped spinach and 1/2 cup of grated Parmesan cheese. Stir until the spinach wilts and cheese melts, which takes about 2 to 3 minutes. Finally, mix in 1 teaspoon of dried Italian herbs. Return the cooked chicken to the skillet. Let it simmer for an extra 5 minutes. This helps the chicken soak up those amazing flavors. Taste the sauce and adjust seasoning if needed. Add more salt or pepper for your liking. To cook the chicken just right, start with room temperature breasts. This helps them cook evenly. Season both sides well with salt and pepper. When you heat the olive oil, make sure it’s hot before adding chicken. Cook for about 5-6 minutes on each side. Look for a golden color. Always check the internal temperature; it should reach 165°F. Rest the chicken for a few minutes before serving. This keeps them juicy. For a thicker sauce, let it simmer longer. You can also add a little more Parmesan cheese. If the sauce is too thick, add a splash of chicken broth or water. This helps balance flavors and keeps it creamy. Adjust the cream as needed. A bit more cream will make the sauce richer. To boost flavor, add some crushed red pepper flakes. They give a nice kick. A splash of lemon juice at the end brightens the dish. Fresh herbs, like basil, can really lift the flavors. Don’t skip the garnish; fresh basil makes it look nice and adds aroma. If you like garlic, add more minced garlic when cooking the sauce. This brings out a deep flavor. Pro Tips Perfectly Cooked Chicken: Ensure the chicken is at room temperature before cooking for even cooking and juiciness. Flavor Boost: Add a splash of white wine after sautéing the garlic to deglaze the pan and enhance the flavor. Freshness Matters: Use fresh spinach instead of frozen for better texture and flavor in the dish. Customize Your Cream: For a lighter version, substitute half of the heavy cream with chicken broth for a delicious twist. {{image_2}} You can make Creamy Tomato Tuscan Chicken healthier. Substitute heavy cream with Greek yogurt. This swap cuts fat and adds protein. Use low-fat cheese instead of regular Parmesan. You can also use chicken thighs for more flavor without extra calories. Adding veggies boosts nutrition and taste. Try adding zucchini or bell peppers. You can also mix in mushrooms for earthiness. Broccoli florets add crunch and color. Just chop them small, so they cook fast. Toss them in when you add the spinach. If you want to change the protein, use shrimp or tofu. Shrimp cooks quickly and absorbs flavors well. Tofu is great for a plant-based option. Cube it and sauté until golden. You can even use turkey or pork if you like. Just adjust the cooking time for different meats. You can store leftover creamy tomato Tuscan chicken in the fridge. Place it in an airtight container. It will stay fresh for up to 3 days. When you are ready to eat, just remember to check for any signs of spoilage. Always trust your senses. If it smells off or looks strange, throw it out. Freezing is a great option for this dish. First, let it cool completely. Then, place the chicken in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to 3 months. When you're ready, just thaw it in the fridge overnight before reheating. Reheating creamy tomato Tuscan chicken is easy. You can use the microwave or the stovetop. If using the microwave, heat in short bursts. Stir in between to heat evenly. If using the stovetop, place it in a pan over low heat. Add a splash of cream or water to keep it moist. Stir until hot. Enjoy your delicious meal again! To add some heat to your dish, try these ideas: - Add red pepper flakes to the sauce. Start with a pinch. - Use diced jalapeños or serrano peppers for fresh heat. - Mix in a splash of hot sauce. Taste and adjust as needed. These additions will give your creamy tomato Tuscan chicken a nice kick. Spice levels can vary, so adjust to your taste. You have many tasty options to pair with this dish: - Serve it over pasta, like fettuccine or penne. - Pair with crusty bread to soak up the sauce. - A fresh salad with greens and a light vinaigrette works well. - Roasted vegetables add a nice touch and color. These sides will complement the dish and create a full meal. Yes, you can prepare this dish in advance. Here’s how: - Cook the chicken and sauce as directed. - Allow it to cool completely, then store in an airtight container. - Refrigerate for up to three days. When you’re ready to eat, gently reheat on the stove over low heat. Add a splash of cream to restore creaminess. Enjoy your meal! In this post, you learned about making Creamy Tomato Tuscan Chicken. We covered the key ingredients, how to prep and cook the chicken, and tips for perfect results. I also shared variations to keep meals exciting, plus storage and reheating tips. Remember, you can customize this dish with different proteins or veggies. Enjoy your cooking adventure and make it your own!$

A delicious and creamy chicken dish with tomatoes and spinach, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
to taste Salt and pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 cup heavy cream
1 cup fresh spinach, roughly chopped
0.5 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (oregano, thyme, basil)
for garnish Fresh basil leaves

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the drained diced tomatoes and stir to combine, cooking for 2-3 minutes.
Pour in the heavy cream, stirring until well blended. Bring the mixture to a gentle simmer.
Stir in the chopped spinach and Parmesan cheese, allowing the spinach to wilt and the cheese to melt, about 2-3 minutes.
Add the dried Italian herbs and mix until incorporated.
Return the chicken to the skillet and simmer for an additional 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if needed, adding more salt or pepper as desired.

Notes

Serve with fresh basil and extra Parmesan cheese. Pair with crusty bread or pasta.

Keyword chicken, creamy, spinach, tomato, Tuscan