Creamy Tuscan chicken has perfectly browned chicken, leafy greens, and the most amazing, creamy Parmesan sauce. Serve on its own or on top of rice or pasta for a super satisfying meal.
Season chicken on both sides with salt, pepper, and garlic powder.
Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in seasoned chicken.
Cook chicken until it starts to brown, about 4-5 minutes per side. Remove chicken from pan and set aside.
In the same pan, add in butter and mushrooms and sauté them for about 5 minutes until the mushrooms have a touch of browning on them.
Add in the spinach, sun-dried tomatoes, and garlic, and sauté for about 1 minute until the garlic is more golden and fragrant and the spinach has wilted.
Stir in the chicken broth, heavy cream, and Italian seasoning, and bring it to a near boil. Reduce the heat to low, stir in the parmesan cheese, and then add in the chicken. Let simmer until sauce thickens, about 3-4 minutes, and spoon the sauce over the chicken.
Serve over pasta, rice, mashed potatoes, or as is, and enjoy!
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Notes
For a thicker sauce:
Towards the end of sautéing the mushrooms, add in 2 tablespoons of flour and sauté it alongside the other ingredients.