Lactose Free Gluten Free Tuscan Garlic Chicken
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Learn more āIngredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Ā½ tsp salt
- Ā½ tsp black pepper
- Ā½ tsp garlic powder
- Ā½ tsp italian seasoning
- 2 tbsp olive oil
For the sauce
- 4 cloves garlic, minced
- Ā½ cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup chicken broth
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp cornstarch
- 2 tbsp cold water
- Ā½ tsp red pepper flakes
- 3 cups fresh baby spinach
- Ā½ cup parmesan cheese, freshly grated
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, and Italian seasoning, then rub the mixture evenly over both sides of each breast.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5ā6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4ā5 minutes more, until the chicken reaches 165Ā°F (74Ā°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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