Creamy Tuscan Chicken

Flip the chicken and cook for about 6 minutes on the second side. Thicker breasts will take longer, about 8 minutes per side. Set aside on a platter and tent it with foil to keep warm. Tips - Chicken is done when it reaches 165F however you can pull it at 160F and the internal temp will continue to rise as it rests. If you are planning to serve this over spaghetti or another type of pasta, I would start that now.

There's no need to wash, drain, or clean the skillet in any way. Add the butter and allow it to melt.

Add the onion and cook until the onion has begun to soften, about 5 minutes. Stir frequently.

Add the garlic and cook for 1 minute, or until fragrant. Stir constantly.

Add the sun dried tomatoes, tomato paste, and stir to combine.

Add the bell pepper, basil, parsley, thyme, smoked paprika, and stir to combine.

Add the chicken broth, wine, lemon juice, and simmer for 5 minutes.

Reduce the heat to medium-low and add the heavy cream, Parmesan, spinach (it looks like a lot but it's not), and allow the spinach to wilt. Aid this process by either stirring and flipping the spinach into the sauce mixture or reducing the heat to low and covering the skillet for 90 seconds.

Add the cooked chicken back in, and heat gently for 1 to 2 minutes, or until the chicken has warmed through again.

Serve immediately over spaghetti, another pasta, rice, mashed potatoes, quinoa, or your favorite starch or grain. Or serve with a salad. Optionally add extra Parmesan and/or fresh herbs.

Extra Tuscan chicken will keep airtight in the fridge for up to 5 days. Reheat very gently so you don't break the sauce. I don't recommend freezing it for that reason - the sauce could break upon thawing.