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Creamy Tuscan Chicken with Lemon-Ginger Infusion

This Creamy Tuscan Chicken features tender seared chicken breasts simmered in a luscious, smoky cream sauce with sun-dried tomatoes and spinach. The dish is elevated by a bright splash of homemade lemon-ginger infusion, adding a zesty glow that balances richness and creates a vibrant, memorable flavor. It boasts a silky, golden sauce coating juicy chicken, with a colorful, wilted spinach finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts patted dry
  • 2 tablespoons olive oil extra-virgin preferred
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes rehydrated in hot water for 10 minutes if dry
  • 2 cups fresh spinach washed and roughly chopped
  • 1/4 cup Parmesan cheese freshly grated
  • 2 tablespoons homemade lemon-ginger infusion see notes for preparation

Equipment

  • Large skillet
  • Tongs

Method
 

  1. Start by heating your large skillet over medium-high heat and add the olive oil until shimmering.
  2. Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
  3. Place the chicken in the hot skillet and sear for about 4-5 minutes on each side, until golden brown and a crust forms.
  4. Remove the chicken and set aside on a plate. Reduce the heat to medium and add the minced garlic to the same skillet.
  5. Sauté the garlic for about 30 seconds until fragrant and slightly golden, stirring constantly to prevent burning.
  6. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan to incorporate all that flavor.
  7. Add the rehydrated sun-dried tomatoes to the sauce, stirring well and letting it simmer gently for 2 minutes until slightly thickened and smoky.
  8. Return the seared chicken to the skillet, spooning sauce over the top, then cover loosely and cook for about 8-10 minutes, until the chicken reaches an internal temperature of 74°C/165°F and the sauce bubbles gently.
  9. Uncover the skillet and sprinkle the grated Parmesan cheese over the chicken. Let it melt into the sauce for about 1 minute, then taste and adjust seasoning if needed.
  10. Add the chopped spinach, stirring until wilted and integrated into the sauce, about 2 minutes.
  11. Finish by drizzling the bright lemon-ginger infusion over the top, giving the sauce a vibrant, zesty layer that awakens the richness.
  12. Let the chicken rest for 5 minutes off the heat, then serve garnished with extra Parmesan or fresh herbs if desired, enjoying the silky sauce and colorful greens.

Notes

Prepare the lemon-ginger infusion ahead of time by steeping fresh ginger slices and lemon zest in hot water for 10 minutes. Store in a jar to add brightness to various dishes.