Tuscan Chicken with Creamy Spinach Sauce

Ingredients (serves 2–3)

• 2–3 boneless, skinless chicken breasts (or thighs)

• 1 tbsp olive oil

• 3 cloves garlic, minced

• ½ tsp paprika

• ½ tsp Italian seasoning

• Salt + black pepper

• ½ cup sun-dried tomatoes (oil-packed, sliced)

• ¾ cup chicken broth

• ½ cup heavy cream or half-and-half
  lighter option: cashew cream or coconut cream

• 2 cups fresh spinach

• Optional: grated parmesan, red pepper flakes

How to Make It

1. Season the chicken
   Pat dry. Season both sides with salt, pepper, paprika, and Italian seasoning.

2. Sear until golden
   Heat olive oil in a skillet over medium heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.

3. Build the sauce
   In the same pan, add garlic and sun-dried tomatoes. Sauté 30 seconds until fragrant.
   Pour in chicken broth, scraping up the flavorful bits.

4. Creamy moment
   Stir in cream. Let simmer 3–4 minutes until slightly thickened.

5. Spinach + finish
   Add spinach and let it wilt. Return chicken to the pan and simmer 5 minutes until cooked through.

6. Final touch
   Taste, adjust seasoning. Finish with parmesan or chili flakes if you’re feeling expressive.

Best Ways to Serve It

• Roasted cauliflower or broccolini

• Creamy polenta or mashed potatoes

• Herby quinoa or farro

• Or simply with a piece of crusty bread to swipe the sauce

Make It Even Better

• Add a splash of lemon at the end to brighten everything.

• Swap spinach for kale if you want something heartier.

• Leftovers taste even better the next day, quietly luxurious.