The ULTIMATE Tuscan Chicken

Season the 4 medium-sized chicken breasts with salt and black pepper on both sides.

In a white bowl, mix 1/4 cup of all-purpose flour with 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/2 teaspoon paprika.

Slice the sun-dried tomatoes if desired, and reserve the oil from the jar for cooking.

Heat a skillet and add 2 tablespoons of extra virgin olive oil.

Dip each chicken breast into the flour mixture, shake off excess, and place in the skillet to sear on medium-high heat.

Sear the chicken until golden brown on both sides, then remove and set aside on a plate (the chicken will not be fully cooked).

In the same skillet, add 2 tablespoons of the reserved oil from the sun-dried tomatoes and sauté 1 diced small white onion until softened.

Add 4 diced garlic cloves and the sliced sun-dried tomatoes to the skillet, and season with 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon roasted garlic and pepper seasoning, and 1 teaspoon paprika.

Stir in 1 tablespoon of tomato paste and sauté together.

Pour in 1 cup of white wine and let it cook down until thickened, scraping the bottom of the pan to deglaze.

Once thickened, add 1 and 1/4 cups of chicken stock and return the chicken to the skillet along with any drippings.

Remove the chicken once cooked and place on a clean plate.

Add 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 2 cups of baby spinach to the skillet, stirring to combine.

Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, ensuring the chicken is coated in the sauce.

Garnish with finely chopped parsley before serving.

Equipment Needed

Spice Level: