Tuscan Chicken in Parmesan Cream Sauce

Crispy, juicy chicken breasts covered in the creamiest Parmesan sauce with sun-dried tomatoes and spinach is so easy to make.

Ingredients

For the Chicken

• 4 large chicken breasts lightly pounded to even thickness
• 1 teaspoon Italian Seasoning
• Salt and pepper
• 4 tablespoons flour
• 3 tablespoons parmesan cheese hand shredded or grated
• 2 tablespoons European Style Butter

For the Sauce

• ¼ cup European Style Butter
• 4 garlic cloves minced
• 8.5 ounces sun-dried tomatoes drained and rinsed
• 1 tablespoon flour
• ½ cup heavy cream
• 1 cup low sodium chicken broth
• ½ cup parmesan cheese grated or hand shredded
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 1 cup baby spinach chopped
• Fresh parsley for garnish

Instructions

1. Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.4 large chicken breasts,Salt and pepper,1 teaspoon Italian Seasoning
2. Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.4 tablespoons flour,3 tablespoons parmesan cheese
3. Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.2 tablespoons European Style Butter
4. Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
5. Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.¼ cup European Style Butter
6. Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.4 garlic cloves,8.5 ounces sun-dried tomatoes
7. Whisk in the flour and allow to thicken for approximately 1 minute.1 tablespoon flour
8. Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.½ cup heavy cream,1 cup low sodium chicken broth,½ cup parmesan cheese,1 teaspoon Italian seasoning,¼ teaspoon black pepper
9. Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.1 cup baby spinach
10. Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.Fresh parsley for garnish
11. Enjoy!