Fed up of your usual chicken dinners? I have the perfect one-pan recipe for you! My Creamy Tomato & Spinach Chicken Breasts is a quick and easy to cook version of Tuscan chicken. It packs a real flavor punch that I guarantee the whole family will love! It's gluten free and lower carb too.
Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
Set the chicken aside on a plate and cover with foil while you make the sauce.
Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
Finally stir through the baby spinach until it has just wilted.
Place the chicken pieces back in the sauce to gently reheat for a moment or two.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.