Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
Salt and pepper to taste
Fresh basil, for garnish
Directions:
Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Reduce the heat to medium and pour in the heavy cream and chicken broth. Stir in the Parmesan cheese until melted and smooth.
Add the sun-dried tomatoes and fresh spinach. Simmer for 2-3 minutes until the spinach wilts.
Return the chicken breasts to the skillet and spoon the creamy sauce over them. Let it simmer for an additional 5 minutes to absorb the flavors.
Garnish with fresh basil and serve hot.
Creamy Tuscan Chicken
