Creamy Tuscan Chicken

Stunningly beautiful, comforting, and a family favorite. This one skillet dinner dish will be an instant classic. And, did I mention, the quickest meal to whip up!

Ingredients:

• 2 T olive oil

• 4 boneless, skinless chicken breasts

• 1/2 t salt + more to adjust taste

• 1 t garlic powder

• 1 t italian seasoning

• 1/4 t ground black pepper

• 4 T butter

• 4 cloves garlic, minced

• 1 15 oz. can diced tomatoes, somewhat drained

• 3-4 c baby spinach (or baby kale, or arugula, you get it)

• 1/2 c heavy cream

• 1/2 c Parmesan Reggiano cheese, grated

• 1 pinch of lemon zest and 1/2 t fresh squeezed lemon juice

Directions:

• In a 12 inch or larger skillet, heat olive oil over medium-high heat. Meanwhile, in a small bowl, combine 1/2 t salt, garlic powder, italian seasoning, and 1/4 t ground pepper. Season each breast with mixture. Add seasoned chicken to hot skillet. Cook until golden, appoximately 5-8 minutes per side (depending on thickness of breasts). When finished, remove and set aside.

• In same skillet, reduce heat to medium. Melt butter and add minced garlic, stir and cook foe 30 seconds to 1 minute. Add diced tomatoes and spinach. Season with a pinch of salt. Cook until spinach has begun to wilt.

• Stir in heavy cream and Parmesan. Bring to a simmer and then reduce heat to low. Gently simmer to reduce a bit and thicken, approximately 3 minutes. Return chicken breasts and juices to skillet.* Cover and cook for 5-7 minutes (until chicken is cooked through).

• Remove lid. Taste and adjust seasonings. Add zest and lemon juice to brighten.

  Serve with lemon wedges, fresh basil, parsley, and grated Parmesan. Stand alone or absolutely fabulous over pasta.

Notes:

• You can choose to slice the chicken breast before returning to skillet (I do this when I’m serving over pasta). If you slice chicken breasts, then just add to skillet and cook until heated through, 3-5 minutes.