Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 people
Moist and tender chicken smothered in a luscious garlic cream sauce. This easy pan-seared dish is one of the best chicken dinners with spinach, artichokes, sun-dried tomatoes, and capers. A delicious, family-approved dish that you can make in less than thirty minutes from start to finish!
Ingredients
Chicken:
4 chicken breasts boneless, skinless (thin)
1/4 tsp salt
1/4 tsp black pepper coarse
1/4 tsp paprika
1/4 tsp garlic flakes
1/2 tsp Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
2 tbsp olive oil
Garlic Cream Sauce:
3 cloves garlic minced
4 ounces sun-dried tomatoes chopped (about 1/4 c.)
14 ounces of artichoke hearts drained and chopped (1 can or about 1 c.)
2 tbsp capers drained
6 ounces spinach fresh
1 c. heavy cream
1/4 tsp paprika
salt to taste
How to make Creamy Tuscan Chicken with Spinach and Artichokes
Step 1: On both sides, season the chicken with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
Step 2: Add 2 tbsp olive oil in a large heated skillet over medium-high heat. Sear the chicken to the hot oil for approximately 4 minutes. Adjust the heat to medium, then flip the chicken and sea the other side for 5 minutes more.
Step 3: Take chicken off the skillet when done and set aside.
Garlic cream sauce:
Step 4: Add the minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers in the now-empty skillet and cook over medium heat for about a minute, stirring.
Step 5: Add the spinach and continue to cook for a few minutes more until wilted.
Step 6: Add a cup of heavy cream and paprika to the sauteed vegetables in the skillet. Allow the mixture to simmer for about a minute while stirring. If needed, add more salt and paprika if desired.
To Assemble:
Step 7: To the cream, add the cooked chicken. Over the chicken, spoon the sauce and let the sauce simmer for approximately 2 minutes or so until completely warmed through. If needed, season with salt.
Ingredients
- Chicken:
- 4 chicken breasts boneless, skinless (thin)
- 1/4 tsp salt
- 1/4 tsp black pepper coarse
- 1/4 tsp paprika
- 1/4 tsp garlic flakes
- 1/2 tsp Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
- 2 tbsp olive oil
- Garlic Cream Sauce:
- 3 cloves garlic minced
- 4 ounces sun-dried tomatoes chopped (about 1/4 c.)
- 14 ounces of artichoke hearts drained and chopped (1 can or about 1 c.)
- 2 tbsp capers drained
- 6 ounces spinach fresh
- 1 c. heavy cream
- 1/4 tsp paprika
- salt to taste
Instructions
Step 1: On both sides, season the chicken with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
Step 2: Add 2 tbsp olive oil in a large heated skillet over medium-high heat. Sear the chicken to the hot oil for approximately 4 minutes. Adjust the heat to medium, then flip the chicken and sea the other side for 5 minutes more.
Step 3: Take chicken off the skillet when done and set aside.
Garlic cream sauce:
Step 4: Add the minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers in the now-empty skillet and cook over medium heat for about a minute, stirring.
Step 5: Add the spinach and continue to cook for a few minutes more until wilted.
Step 6: Add a cup of heavy cream and paprika to the sauteed vegetables in the skillet. Allow the mixture to simmer for about a minute while stirring. If needed, add more salt and paprika if desired.
To Assemble:
Step 7: To the cream, add the cooked chicken. Over the chicken, spoon the sauce and let the sauce simmer for approximately 2 minutes or so until completely warmed through. If needed, season with salt.
