This Creamy Tuscan Chicken turns plain boring chicken breasts into an delicious flavorful dish in under 30 minutes.
Pecorino Romano is a well known and distinctive Tuscan cheese made from 100% sheep’s milk. It is sometimes used interchangeably in recipes with the more mild Parmesan. This recipe is fabulous due to the half Pecorino and half Parmesan, but if Pecorino is too strong for you or you don’t have any on hand, use all Parmesan.
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Creamy Tuscan Chicken
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 4-5 cloves garlic (smashed)
- ¾ cup half and half
- 1 cup chicken broth (preferably organic)
- 2 teaspoons dried oregano
- 1/3 cup Pecorino Romano cheese (freshly grated)
- 1/3 cup Parmesan cheese (freshly grated)
- ½ cup sun-dried tomatoes (chopped)
- 1½ cup baby spinach
- Sea salt and black pepper (to taste)
- Cut chicken into bite-sized pieces and set aside.
- Heat olive oil and garlic in a large skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
- Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
- Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula.
- Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
- Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer until tomatoes are softened and the spinach wilts, stirring occassionally.
- Add chicken and its juices back to skillet and simmer until chicken is heated through, 2-3 minutes. Taste and adjust seasonings, as desired.
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