Description
A simple yet flavorful recipe for Tuscan chicken breast bathed in a creamy sauce with fresh herbs and vegetables, perfect for weeknight dinners.
Ingredients
- 4 chicken breast fillets (150-180g each)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, pressed
- 250g cherry tomatoes, halved
- 120ml chicken broth
- 150ml cream
- 100g baby spinach, washed
- 50g freshly grated Parmesan
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 190°C (375°F).
- Season the chicken breasts with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until golden brown; remove and set aside.
- Reduce heat to medium, add the chopped onion and sauté for 5-7 minutes until translucent.
- Add the pressed garlic and cook for an additional 1-2 minutes.
- Stir in the halved cherry tomatoes and cook for another 5-7 minutes, allowing them to soften and release their juices.
- Deglaze the pan with chicken broth, simmer for 5 minutes to meld flavors.
- Season with oregano, thyme, crushed red pepper flakes, salt, and pepper.
- Stir in the cream and bring to a brief boil, then reduce heat and simmer for another 2-3 minutes.
- Add the baby spinach and let it wilt into the sauce.
- Incorporate the Parmesan cheese until creamy, then return the chicken breasts to the skillet, coating them in the sauce.
- Transfer the skillet to the oven and bake for 15-20 minutes until chicken reaches 74°C (165°F).
- Let rest a few minutes and garnish with fresh basil before serving.
Notes
Serve with crusty bread, rice, or pasta to soak up the delicious sauce. The dish holds well in the refrigerator for up to 3 days.
