Creamy Tuscan Chicken
  • 4 boneless skinless chicken breasts, thinly sliced (you can cube, slice the whole breast, or fillet size)
  • 2 Tablespoons olive oil
  • 1 cup heavy cream (you can also use half & half or evaporated milk)
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach
  • ½ cup sun dried tomatoes
  1. In a large skillet, heat olive oil and cook the chicken on medium high heat for 3-5 minutes each side, or if cubed/strips about 10 minutes. Basically cook until no longer pink in the center.
  2. Remove chicken and set aside on a plate.
  3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  4. Whisk over medium high heat until it starts to thicken.
  5. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and serve over pasta, cauliflower rice, or mashed potatoes - this sauce is amazing and worth every drop!
It's definitely worthwhile to double the sauce if you like it saucy!
Recipe by Feisty Frugal & Fabulous at