Eintopf-cremiges toskanisches Huhn mit sonnengetrockneten Tomaten und Spinat

Ingredients

• 1.5 pounds chicken breasts , boneless, skinless
• 2 tablespoons olive oil
• 4 cloves garlic , minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes , julienned
• 3 cups fresh spinach
• 1/2 cup Parmesan cheese , grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Nutrition Facts

Instructions

1. 1

   Season chicken breasts with salt, pepper, and Italian seasoning on both sides.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.

   💡 Pro Tip: Don't move the chicken around too much - let it develop a nice golden crust.
3. 3

   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Don't let it burn.

4. 4

   Add heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, and red pepper flakes. Whisk to combine and bring to a gentle simmer.

5. 5

   Reduce heat to medium-low and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Add fresh spinach and stir until wilted, about 2 minutes.

7. 7

   Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to heat through and let flavors meld. Serve immediately over pasta, rice, or with crusty bread.