Happy New Year, a little bit late. Are you recovered from the holidays?
With all the cooking I did in December, I am seriously in the mood for food that is simple—but still delicious. Something that’s stream-lined, but not plain. After all, coming down too fast from a food high could be dangerous!
So, I was happy to create a variation on the Creamy Tuscan Chicken Breast I’ve seen all over the internet. My version amps up the flavor slightly and also creates more sauce (without more cream 🙂 ). I just added some extra herbs and chicken broth plus a little cornstarch for thickening.
Ready in just over a half hour, I even managed to play some of a fun new game, Azul, while I prepped. With young adult and college kids home over the holidays, we needed lots of fun activities and it all came together for a fun evening.
When cooking was done (along with the game), I served the Creamy Tuscan Chicken Breast with pasta and chopped salad for a complete dinner. Easy peasy!
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (1 lb total)
- salt and fresh ground pepper
- 1 tablespoon butter
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 teaspoons cornstarch
- 1 cup chicken broth
- ½ cup chopped sun-dried tomatoes, packed
- 1 cup cream (or half & half or evaporated milk)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt (reduce to taste if your tomatoes or broth are very salty)
- ½ cup grated parmesan cheese
- 1 package (4-5 ounces) baby spinach
- Pasta for serving (optional)
- In a large pan, heat the olive oil. Cook the chicken over medium heat 3-5 minutes per side, until golden brown on each side and cooked through. Remove chicken and set aside on a plate. Cover to keep (relatively) warm.
- Add butter, onion and garlic to the pan. Cook a few minutes until tender, then stir in the cornstarch. Slowly add the chicken broth, blending into the cornstarch/onion/garlic mixture.
- Add the heavy cream, seasonings and dried tomatoes. Continue cooking, stirring periodically until the sauce begins to thicken, then stir in the parmesan. Whisk until the parmesan is incorporated, then add the spinach and cooked chicken. Simmer a few minutes until the spinach is wilted and chicken is rewarmed.
- Serve over pasta, if desired.
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