Creamy Tuscan Chicken

Instructions

1. 01

   In a small bowl, combine paprika, garlic powder, salt, and pepper. Season chicken on all sides with the mixture and gently rub in.

2. 02

   In a large skillet over medium-high heat, add olive oil. Once hot, add chicken.

3. 03

   Cook the chicken for 6-8 minutes on each side, or until cooked through to an internal temperature of 165°F.

4. 04

   Place the chicken onto a plate and tent to keep warm as you prepare the sauce.

5. 05

   In the same large skillet as you cooked the chicken, add shallots and sun-dried tomatoes. Cook until the shallots are softened (2-4 minutes). Add garlic and cook for 1 more minute.

6. 06

   Add chicken broth to deglaze the pan slightly, scraping the bottom bits as you go. Add tomato paste, oregano, paprika, salt, and pepper. Stir to combine.

7. 07

   Add heavy cream and milk. Stir to combine.

8. 08

   Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 5-7 minutes.

9. 09

   Nestle the chicken back into the pan and spoon sauce over the top.

10. 10

    Serve topped with more parmesan cheese. Add salt and pepper to taste.

11. 11

    Serve with roasted or steamed vegetables, pasta, or rice.