If you read the dessert portion of my birthday post, then you know I made myself a delicious dinner for my birthday and ended up sharing the majority of it. Now that I am writing this post and looking back at the pictures, it is apparent to me that I had plenty to share, so what am I complaining about anyways!
This Creamy Tuscan Chicken dish definitely qualifies as a comfort food if you ask me, especially served over mashed potatoes as I did in this post. For the sake of taking prettier pictures I suppose I could have served this over pasta, or with some oven browned potatoes on the side, but I really was in a comfort food mood. So screw having trendy pictures, here is what appears to be a bowl of mush!
You may have to just take my word for it, but this is an excellent dish and is extremely delicious. The sun dried tomatoes are a nice addition of flavor to the cream sauce, and the spinach adds a nice contrast of color (and makes it feel like you ate a vegetable too, haha).
- 1½ pounds boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ cup parmesan cheese
- 1 cup spinach
- ½ cup sun dried tomatoes
In a large skillet add your olive oil and cook the chicken on medium-high heat for 3-5 minutes per side until lightly browned. Lean towards medium heat for a little longer versus high heat for shorter time to make sure it cooks all the way through. Place aside on a separate plate.
In the same skillet, add the cream, chicken broth, garlic, herbs, and cheese. With a silicone whisk, stir over medium high heat until it starts to thicken. Add the sun dried tomatoes, then spinach so that it wilts slightly. Add the chicken back to the pan and serve as desired; over mashed potatoes or pasta is suggested!
Let me know how you enjoy this recipe… I know I loved it!
X.O. – Abbey Co.