Creamy Tuscan Chicken

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon salt (adjust to your tastes)
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  3/4 teaspoon cracked pepper (adjust to your tastes)
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  Paprika, Ground(8g)
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  Onion powder(8g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(30g)
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  Tomatoes, Sun-Dried, Packed In Oil(142g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Cream, Heavy Whipping(360g)
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  Spinach(720g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)

Instructions

1. 1Pat the chicken breasts dry and season all sides with salt, pepper, paprika, and onion powder.
2. 2Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, sear the chicken for 6–8 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a plate.
3. 3Add the fresh garlic to the same skillet and cook for 30 seconds to 1 minute over medium heat until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes to release their flavors, then whisk in the Dijon mustard.
4. 4Reduce heat to medium-low, pour in the heavy whipping cream, and bring to a gentle simmer over medium-low heat for 2–3 minutes, stirring occasionally. Season with salt and pepper to taste.
5. 5Add the fresh spinach to the cream sauce and stir for 1–2 minutes over medium-low heat until wilted. Sprinkle in the grated Parmesan and cook for 1 minute over medium-low heat until melted and combined.
6. 6Return the cooked chicken to the skillet and gently coat with the sauce. Cook for 1–2 minutes over medium heat to heat through.
7. 7Top with fresh parsley and divide the chicken and sauce evenly into 4 airtight containers while hot. Pair each portion with pasta, rice, or steamed vegetables.