Creamy Tuscan Chicken With Spinach And Artichokes

IngredientsChicken
- 4 chicken breasts boneless skinless (thin)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper coarse
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic flakes
- 1/2 teaspoon Italian seasoning (dried herbs: thyme basil oregano rosemary)
- 2 tablespoons olive oil
Garlic Cream Sauce
- 3 cloves garlic minced
- 4 oz sun-dried tomatoes chopped (about 1/4 cup)
- 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
- 2 tablespoons capers drained
- 6 oz spinach fresh
- 1 cup heavy cream
- 1/4 teaspoon paprika
- salt to taste
InstructionsHow to sear chicken
- Season the chicken on both sides with salt paprika coarse black pepper garlic flakes Italian seasoning.
- Heat the large skillet on medium-high heat until hot. Add 2 tablespoons of olive oil.
- When the oil is hot add the chicken. Sear for about 4 minutes on medium-high heat.
- Reduce heat to medium. Flip the chicken to the other side. Sear for another 5 minutes on medium heat.
- Remove the chicken from the skillet.
How to make garlic cream sauce
- To the same now empty skillet add minced garlic chopped sun-dried tomatoes chopped artichokes capers. Cook stirring for 1 minute on medium heat.
- Add fresh spinach. Cook until the spinach wilts for a couple of minutes on medium heat.
- To the skillet with sautéed vegetables add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute stirring. Season with salt if needed. Add more paprika if you like.
Assembly
- Add cooked chicken to the skillet with the cream sauce.
- Spoon the sauce over the chicken and simmer for about 2 minutes (or more) until the chicken is warmed up and completely cooked through.
- Season with salt if needed.
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