This creamy Tuscan chicken recipe features juicy chicken simmered in a creamy sauce. The addition of sun dried tomatoes and spinach takes it to another level!
Season the chicken breasts with salt, pepper, and dust with flour.
Add oil to a non-stick skillet and place over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes, flipping halfway through. Remove the chicken.
Add the chicken broth and bring it to a simmer. Once simmering, add the half and half and heavy cream and bring to a boil. Once boiling, stir through the Italian seasonings, parmesan cheese and baby spinach until wilted.
Reduce the heat to low, add the chicken and the sun dried tomatoes and let everything simmer for 5-6 minutes, until it has thickened.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.TO FREEZE: Freeze Tuscan chicken only after it has cooled completely. It will keep well for up to 6 months.TO REHEAT: For the best results, reheat Tuscan chicken on the stovetop on low heat. Add a small amount of water, broth, or cream if the sauce is too thick.