Creamy Tuscan Chicken with Spinach & Artichokes

Creamy Tuscan Chicken

“The chicken is coated with Italian seasoning,  is quickly pan-seared and then covered in a delicious garlic cream sauce.” –

Serving Size: 4 

  • 4 chicken breasts boneless, skinless (thin)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper coarse
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic flakes
  • 1/2 teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
  • 2 tablespoons olive oil
Garlic Cream Sauce
  • 3 cloves garlic minced
  • 4 oz sun-dried tomatoes chopped (about 1/4 cup)
  • 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
  • 2 tablespoons capers drained
  • 6 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • salt to taste
How to sear chicken
  • Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.
  • Heat the large skillet on medium-high heat until hot.
  • Add 2 tablespoons of olive oil.When the oil is hot, add the chicken.
  • Sear for about 4 minutes on medium-high heat.
  • Reduce heat to medium.
  • Flip the chicken to the other side.
  • Sear for another 5 minutes on medium heat.
  • Remove the chicken from the skillet.
How to make garlic cream sauce
  • To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.
  • Add fresh spinach.  Cook until the spinach wilts, for a couple of minutes, on medium heat
  • .To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.
  • Add cooked chicken to the skillet with the cream sauce.
  • Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through.
  • Season with salt, if needed.

Recipe and Photo credit:

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