Description
Delicious and creamy Tuscan chicken bites cooked in a rich sauce of sun-dried tomatoes, garlic, Parmesan cheese, and fresh spinach. Perfect for a comforting dinner served on its own or over pasta or rice.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 3 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- ½ cup (about 8 whole) dry-packed sun-dried tomatoes, soaked in hot water, chopped
- ½ cup (4 ounces / 126 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- ¾ cup (75 g) Parmesan cheese, freshly grated
- ¼ teaspoon crushed red pepper flakes
- 1 cup (30 g) fresh spinach
- Fresh basil, or parsley, chopped for garnish
- Kosher salt and black pepper, to taste
Instructions
- Season the chicken Pat chicken pieces dry with paper towels. Season evenly with onion powder, kosher salt, and black pepper.
- Cook the chicken Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken in a single layer. Cook undisturbed for 2 to 3 minutes until the bottom is golden brown. Flip and cook another 2 to 3 minutes until the chicken is just cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
- Prepare the sauce base Reduce the heat to medium. Add butter to the same skillet. Once melted, stir in garlic and cook for 30 seconds.
- Add sun-dried tomatoes Add the drained sun-dried tomatoes to the skillet and cook for 1 minute.
- Deglaze the pan Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- Add cream and spices Stir in heavy whipping cream and crushed red pepper flakes. Bring to a gentle simmer and cook for 3 to 4 minutes, until slightly thickened.
- Incorporate cheese Stir in Parmesan cheese until melted and smooth.
- Add spinach Stir in fresh spinach and cook until just wilted, about 1 minute.
- Finish the dish Return chicken and any accumulated juices to the skillet. Stir gently to coat in the sauce. Simmer for 2 to 3 minutes until heated through and the sauce reaches your desired consistency.
- Garnish and serve Garnish with fresh basil or parsley. Serve warm on its own or spooned over cooked egg noodles, rice, or pasta. Add salt and pepper to taste.
Notes
- Cooking chicken in batches helps achieve a golden crust without overcrowding the pan.
- Soaking sun-dried tomatoes softens them for better blending into the sauce.
- Use freshly grated Parmesan for the best melting and flavor.
- Serve over your favorite pasta, rice, or egg noodles for a complete meal.
- Adjust crushed red pepper flakes to control the spiciness.
