Description
This creamy Tuscan chicken soup is a delicious and easy dinner recipe! Juicy chicken breasts are simmered in a luxurious cream sauce with parmesan cheese, sun-dried tomatoes, onions and plenty of spinach.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning, or a mix of individual spices such as oregano, thyme, basil, and rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- ¼ cup finely chopped yellow onion
- ½ cup sun-dried tomatoes, thinly sliced
- 2 cups baby spinach
- 1 ½ cups heavy cream, *see the note above for dairy-free options
- ¼ cup freshly grated parmesan
Instructions
- Prep the chicken. Season both sides of each chicken breast in Italian, salt, and pepper.
- Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set it aside.
- Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes until the onion has softened.
- Add the sun-dried tomatoes and garlic and saute another minute until fragrant.
- Add the spinach, and saute another minute until just starting to wilt.
- Add the heavy cream and parmesan cheese, stir together and bring to a simmer.
- Let it simmer. Place the chicken back in the skillet until heated for about 5 minutes.
Notes
- I’d recommend 1 to 2 tablespoons for dairy-free folks swapping in nutritional yeast.
- If you have two super thick chicken breasts, you could also butterfly each one and cook with those 4 pieces.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: dinner
- Cuisine: italian
Nutrition
- Serving Size: 4
- Calories: 595
- Sugar: 3
- Sodium: 896
- Fat: 49
- Saturated Fat: 24
- Trans Fat: 0.01
- Carbohydrates: 9
- Fiber: 2
- Protein: 30
- Cholesterol: 179