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Valentine's Day Dinner-In Pt 6: Creamy Tuscan Chicken with Tomatoes


  • 4 boneless, skinless chicken breasts

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 cup cherry tomatoes, halved

  • 2 cups fresh spinach leaves

  • 1 cup heavy cream

  • 1/2 cup chicken broth

  • 1 cup grated Parmesan cheese

  • 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)

  • Red pepper flakes (optional, for heat)

  • Fresh basil or parsley for garnish

  • Cooked pasta or rice for serving


1. Season and Sear Chicken:

  • Season both sides of the chicken breasts with salt and black pepper.

  • In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

2. Cook Garlic and Tomatoes:

  • In the same skillet, add minced garlic and halved cherry tomatoes. Sauté for 1-2 minutes until the tomatoes start to soften.

3. Add Spinach:

  • Add fresh spinach leaves to the skillet. Stir until the spinach wilts and combines with the tomatoes and garlic.

4. Prepare Creamy Sauce:

  • Pour in the heavy cream and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.

  • Add grated Parmesan cheese and dried Italian herbs. If you like a bit of heat, you can also add red pepper flakes at this point.

5. Return Chicken to Skillet:

  • Return the seared chicken breasts to the skillet, nestling them into the creamy tomato and spinach mixture.

6. Simmer:

  • Simmer the chicken in the sauce for an additional 5-7 minutes until everything is heated through, and the sauce has thickened slightly.

7. Garnish and Serve:

  • Garnish the Creamy Tuscan Chicken with fresh basil or parsley.

  • Serve the chicken and creamy sauce over cooked pasta or rice.

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