Creamy Tuscan Chicken with Spinach Rice

Discover the comforting flavors of Creamy Tuscan Chicken with Spinach Rice, a perfect meal for cozy family dinners or elegant gatherings. This delicious dish features tender chicken in a rich, creamy sauce with sun-dried tomatoes and fresh spinach, served over fluffy spinach rice. It's not only satisfying but also visually stunning, making it a showstopper on your dining table. Enjoy the blend of creamy and colorful ingredients while also nourishing your body with this delightful recipe.

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Ingredients

For the Creamy Tuscan Chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

1 cup chicken broth

1 teaspoon Italian seasoning

½ cup grated Parmesan cheese

2 cups fresh spinach

Fresh basil leaves, for garnish

For the Spinach Rice:

1 cup long-grain rice

2 cups vegetable or chicken broth

1 tablespoon butter

2 cups fresh spinach, chopped

1 clove garlic, minced

Salt and pepper, to taste

¼ cup crumbled feta cheese (optional)

Instructions

Prepare the Spinach Rice:

- Rinse the long-grain rice under cold water until it runs clear to remove excess starch.

- In a medium saucepan, bring 2 cups of vegetable or chicken broth to a rolling boil. Stir in the rinsed rice with a pinch of salt, then cover the pot and reduce the heat to low. Let it simmer for 15-18 minutes until the rice is tender and most of the broth has been absorbed.

- Meanwhile, in a separate pan over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Incorporate the chopped spinach into the pan and cook until it wilts, approximately 2-3 minutes. Once the rice has finished cooking, fluff it with a fork and mix in the sautéed spinach. Season with additional salt, pepper, and feta cheese if desired. Set aside.

Cook the Chicken:

- Season each chicken breast generously with salt and pepper on both sides.

- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-6 minutes per side or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set it aside on a plate.

Make the Creamy Sauce:

- In the same skillet that you cooked the chicken, add the minced garlic and sauté for about 30 seconds, stirring continuously until fragrant. Add the chopped sun-dried tomatoes and continue cooking for an additional minute.

- Carefully pour in the heavy cream and chicken broth, stirring well to combine. Sprinkle in the Italian seasoning and bring the mixture to a gentle simmer. Gradually stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.

- Toss in the fresh spinach and cook for 3-4 minutes until it is wilted and integrated into the sauce.

Combine:

- Gently return the cooked chicken breasts to the skillet with the creamy sauce. Spoon the sauce generously over each piece of chicken, allowing it to simmer together for an additional 2-3 minutes to allow the flavors to meld beautifully.

Serve:

- On each plate, create a bed of spinach rice and place a piece of the creamy Tuscan chicken on top. Drizzle with more sauce if desired and garnish with fresh basil leaves and additional grated Parmesan for an elegant touch.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings