Creamy Tuscan Chicken with Spinach and Roasted Tomatoes

This is a very simple recipe, but it does have three components: jammy roasted tomatoes, a simple dried Tuscan blend, and the chicken itself. 

Creamy Tuscan Chicken with Spinach and Roasted Tomatoes

INGREDIENTS

• 2 medium-large organic chicken breasts (about 1 lb. each)
• 1 tsp sea salt + black pepper, each
• 4 Tbsps unsalted butter
• 4 garlic cloves, minced
• 1/2 cup organic chicken stock, low-sodium
• 3/4 cup organic heavy whipping cream
• 2 Tbsps white cooking wine
• 2 Tbsps freshly-squeezed lemon juice
• 1/2 cup freshly grated parmesan cheese + more if desired
• 2 cups roughly chopped organic spinach

HERB ROASTED TOMATOES:

• Homemade roasted tomatoes (Tap here for Recipe)

HOMEMADE TUSCAN BLEND:

• 1 tsp dried thyme
• 1 Tbsp smoked paprika 
• 2 tsps dried parsley
• 2 tsps dried basil
• 2 tsps dried oregano
• 1 tsp garlic powder 
• 1/2 tsp dried rosemary
• pinch of sea salt + black pepper

INSTRUCTIONS

HERB ROASTED TOMATOES:

• To make the roasted tomatoes, see my original recipe.

TO MAKE CHICKEN:

• Clean and rinse the chicken breasts, season with salt + black pepper. Set aside.
• Over medium-high heat, melt 2 Tbsps butter in a large 12-inch skillet.
• Once heated, add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. Remove chicken breasts from skillet and set aside onto a plate for them to "rest" a bit.
• In the same skillet, melt the remaining 2 Tbsps of butter and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant. NOTE: It's OK if there are little bits in your skillet from frying the chicken. That adds nice flavor.
• Add in the tuscan seasoning blend and whisk together until well combined. Add in the heavy cream, white cooking wine, lemon juice, and chicken stock, whisking until combined and it begins to bubble, about 1-2 minutes.
• Add in the spinach and cook within the sauce until it has wilted. Next, return the chicken breasts back to the skillet and spoon some of the sauce from the side on top of the chicken a few times, reducing the heat to low and cooking (on a simmer) until the chicken is cooked through and the sauce has thickened a bit, about 15-20 minutes or so. Whisk in the parmesan cheese until the sauce becomes more creamy. Finally, add in the roasted tomatoes.
• Once done, remove everything from heat and serve immediately with your favorite sides such as roasted butternut squash, rice, potatoes (baked or mashed), veggies, etc.
• Bon Appetit!

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