Creamy Tuscan Chicken
A hands-off, creamy chicken dish with a garlicky sun-dried tomato sauce and fresh spinach, perfect for a cozy weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup heavy cream (sub: half-and-half + a tablespoon butter for a lighter sauce)
- 1 cup chicken broth (low-sodium is fine)
- 1 cup sun-dried tomatoes, chopped (oil-packed gives more flavor; if dry-packed, rehydrate in hot water first)
- 1 cup fresh spinach to be added near the end
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Preparation
- Place the four chicken breasts in a single layer in the slow cooker.
- In a medium bowl, whisk together the heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a generous pinch of salt and pepper.
- Pour the cream mixture evenly over the chicken so each piece is coated.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be fork-tender and reach 165°F (74°C).
- About 30 minutes before serving, lift the lid and stir in the fresh spinach so it wilts into the sauce.
- Taste and adjust seasoning, then serve the creamy chicken over cooked pasta or alongside crusty bread.
- Finish each plate with a shower of grated Parmesan.
Notes
Serve this dish over buttery egg pasta, garlic mashed potatoes, or creamy polenta to soak up every bit of sauce.