Creamy Tuscan Chicken in 30 Minutes 🍗 #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large non-reactive skillet over medium heat.
2. Season the chicken all over with about ½ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon garlic powder. Add to the pan and sauté 3-5 minutes per side, until cooked through to an internal temperature of 165°F (74°C).
3. Move the chicken to a cutting board to cool, then slice if you like.
4. In the same pan over medium heat, add 1 tablespoon oil and the sliced mushrooms. Sauté 5-7 minutes, stirring occasionally, until lightly golden and the liquid has evaporated.
5. Add the chopped sun-dried tomatoes, green onion, minced garlic, ½ teaspoon salt and ¼ teaspoon black pepper. Sauté for 1 more minute, until the garlic smells fragrant.
6. Stir in the cream and sprinkle ½ cup parmesan over the top. Bring to a light boil, stirring often, then reduce the heat and simmer for 2 minutes, until slightly thickened. Season to taste with salt and pepper.
7. Stir in the spinach until just wilted. Return the chicken to the pan, spoon the warm sauce over it and remove from the heat.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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