This is a killer recipe if you’ve got some good kitchen hanging about and you want to use it. It’s pretty simple to make too, and offers some amazing tastes that you won’t get from other kinds of chicken recipes either!
1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving
Get a skillet, heat this up to medium heat, and then add oil in there to heat up. Put the chicken in there, and then season it with the spices that are there. Cook it for about 8 minutes a side, or until it’s golden and not pink. After that, remove it from the skillet and put it aside
In the skillet used in the first step, heat it up to medium, melt the butter, then stir the garlic for a minute until it has a smell. Then, add in the cherry tomatoes, seasoning these with pepper and salt, cooking until they almost burst, adding the spinach and then cooking that until it wilts in the pan
Add the parmesan and the heavy cream into there, then let it simmer. Turn the heat to low, letting it sit on low until the sauce reduces, usually about three or so minutes.
Add the chicken back to this pan, and then cook this until everything’s heated up all the way through, usually 5-7 minutes for best results
Serve it in different plates and add a lemon wedge on the side to garnish it.
Calories: 380 Protein: 29g Carbs: 5g Fiber: 1g Sugar: 2g Fat: 28g Saturated fat: 14g Sodium: 250g
What can I serve with this creamy chicken Tuscan?
The best side item for this is a side of crusty bread. This is because the sauce is so good, you can’t just eat it with the chicken, but with something else too. It’s one of the best chicken recipes, and it goes well with a nice piece of bread, and perhaps a nice salad too if you feel like adding to this.
Can I add other spices to this?
You sure can! Some people like to have this because it’s good to add flavorful spices to this. Very strong spices work well to give it a burst of flavor, but if you’re also not the kind to handle too much spice, then you can just use the spices listed in the recipe, and go from there, depending on the preferences that you have for this, and what kinds of spice levels you can handle with this as well.
How long can I leave this in the fridge?
Some people may have leftovers after eating this, but this isn’t really a leftover kind of dish, because it’s usually quite prevalent without the leftovers already. If you do have leftovers, they can however be thrown in an airtight container for a couple days. But you shouldn’t leave it in there for more than 5 days or else the chicken starts to go bad, and the sauce may not be as potent as before