Tuscan Chicken Recipe

Use a sharp knife to filet each chicken breast into two thin pieces. Sprinkle chicken all over with salt and pepper. Dredge through the flour and set aside.

Heat oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken to the skillet and cook until golden brown. Flip and cook until cooked through. Remove chicken from skillet, place on a plate and set aside.

Reduce stovetop heat to medium and add a tablespoon of oil to your pan. Add the onion and bell pepper and cook until softened.

Add garlic and tomatoes and cook, stirring, until garlic is fragrant, then cook for an additional 30 seconds.

Stir in dried basil, dried thyme, salt, pepper, and crushed red pepper.

Gradually add in the chicken broth, make sure to scrape the bottom of the pan as you do so that any browned bits are worked back into the sauce. Cook until liquid is reduced by 50 percent.

Reduce heat to low and slowly drizzle in cream, stirring until fully combined.

Add parmesan cheese and spinach and cook until the cheese is melted and the spinach is wilted. Taste-test and add additional salt and pepper if needed.

Add the chicken back to the pan and allow to warm through. Serve immediately (this dish is delicious served as-is or over pasta).