Creamy Mushroom Tuscan Chicken

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Chicken & Seasoning

• 2 chicken breasts

• 1 tbsp sun-dried tomato oil

• 1 tbsp olive oil

• Season generously with:

  • Paprika

  • Garlic powder

  • Onion powder

  • Dried oregano

Vegetables

• 8 oz mushrooms, sliced

• 1 shallot, finely chopped

• 4-6 garlic cloves, chopped or minced

• 8.5 oz sun-dried tomatoes

• 6-8 oz baby spinach

• Fresh basil, for serving

Cream Sauce

• 1 cup heavy cream

• ½-1 cup freshly grated Parmesan

• 2 tbsp butter

Equipment

• Large skillet

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Instructions

1. Season the chicken with paprika, garlic powder, onion salt, and oregano.

2. Heat the sun-dried tomato oil and olive oil in a large skillet over medium-high heat.

3. Add the chicken and cook until golden brown, about 4 minutes per side, and the internal temperature reaches 160°F. Transfer to a plate and set aside.

4. Reduce the heat to medium-low. Add the shallot and cook for 2-3 minutes, until softened.

5. Add the garlic and cook for about 30 seconds, until fragrant.

6. Add the mushrooms, increase the heat to medium-high, and cook for 5-7 minutes, until golden and their moisture has evaporated.

7. Add the butter and stir until melted.

8. Pour in the heavy cream and add the sun-dried tomatoes. Bring to a gentle simmer.

9. Stir in the Parmesan, then add the spinach and cook for 2-3 minutes, until wilted and the sauce begins to thicken.

10. Return the chicken and any accumulated juices to the skillet. Simmer gently for 5-10 minutes, or until the chicken reaches 165°F and the sauce is creamy.

11. Taste and adjust the seasoning as needed.

12. Garnish with additional Parmesan and fresh basil before serving.

Note: This would be especially good served with pasta, mashed potatoes, rice, or crusty bread to soak up the creamy sauce.