Creamy Tuscan Chicken

When I make this meal, I don’t use the heavy whipping cream. We are on a budget and our heavy whipping cream is expensive. So, I use evaporated milk instead. We leave out the sun dried tomatoes because we can’t find them in our local store. We also leave out the baby spinach, because no one likes it. 

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs
1 1/2 Tbsp. Italian Blend seasoning
Salt and pepper
1 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. white wine
1 sweet onion, chopped
5 large cloves garlic pressed and chopped
1/4 c. sun dried tomatoes cut in to slivers (Optional)
3 handfuls of fresh baby spinach (Optional)
2 c. heavy whipping cream or evaporated milk
1 1/2 c. shredded Parmigiano-Reggiano or Parmesan cheese
2 tsp.  Italian Blend

Directions

Season both sides of the chicken with Italian Blend, salt and pepper.

Add olive oil to a heavy cast iron skillet and heat.

Sear the chicken on both sides until it is browned. Cover and turn the heat to low.  Continue cooking until the chicken is done. Remove the chicken from the skillet and place in a warm oven.

Add the butter, onions, garlic, and sun-dried tomatoes to the skillet. Cook and stir for 2 minutes. Pour in the white wine and continue cooking until the wine is gone.

Add heavy cream (or evaporated milk) and 2 teaspoons of the Italian Blend seasoning, salt and pepper.  Cook and stir until it is slightly reduced.

Fold in baby spinach and cook until it is slightly wilted. Add the chicken back into the skillet.  Sprinkle the Parmigiana-Reggiano or Parmesan cheese over the top and combine. Taste and season as needed. Serve over pasta or mashed potatoes.