Creamy Tuscan Chicken

Thu, 6 August 2026

* 2 chicken breasts, sliced in half horizontally

* 5 g salt (about 1 tsp), or to taste

* 2 g freshly ground black pepper (about ½ tsp)

* 30 ml olive oil

* 3 garlic cloves (about 15 g), crushed

* 150 g cherry tomatoes, halved

* 60 g fresh spinach

* 250 ml double cream

* 50 g grated Parmesan cheese

* 5 g Italian seasoning (about 1 tsp)

* 10 g fresh basil, chopped

Season the chicken with salt and pepper.

1. Heat the olive oil in a large pan over medium-high heat.

2. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.

3. In the same pan, sauté the garlic for 30 seconds.

4. Add the cherry tomatoes and cook until they begin to soften.

5. Stir in the cream, Parmesan, and Italian seasoning. Simmer for 2–3 minutes until slightly thickened.

6. Add the spinach and stir until wilted.

7. Return the chicken to the pan and spoon the sauce over it. Cook for another 2 minutes.

8. Garnish with basil and serve immediately I’ve done mine with some nice pasta but you can also do with gnocchi.

9. Add fresh herbs like thyme and rosemary too