Creamy Tuscan Chicken

Method

1. Pat the chicken dry and season with salt, pepper and Italian seasoning. Heat the oil in a large skillet over medium-high and cook the chicken 5 to 6 minutes per side until golden and 165°F (74°C) inside. Remove to a plate.
2. Reduce the heat to medium. Add the garlic and sun-dried tomatoes to the pan drippings and cook 1 minute.
3. Pour in the broth, scraping up the browned bits. Stir in the cream and simmer 3 to 4 minutes until slightly thickened. Whisk in the parmesan.
4. Add the spinach and stir until wilted, about 1 minute. Return the chicken and any juices to the pan and spoon the sauce over it.
5. Simmer 2 minutes, scatter with basil, and serve.

Storage: Refrigerate 4 days. Reheat gently with a splash of cream or broth to loosen the sauce.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.