Fuel your movement recipe of the month: Tuscan chicken

A well-balanced diet provides you with essential nutrients that nourish your body and fuel your movement throughout your day. Registered dietitian Trista Chan, MHSc has teamed up with us on monthly movement-fueling recipes like this Tuscan chicken one.  

This cozy, flavour-packed meal is perfect for any night of the week. The creamy sundried tomato sauce adds richness to it, while the tender chicken keeps this meal hearty and satisfying. 

Time: 40 minutes 
Yields 2 servings 

Ingredients:  

• 2 boneless, skinless chicken breasts 

• 2 tsp of salt 

• ½ tsp of black pepper 

• 2 tsp of dried oregano 

• 1 tsp of dried thyme 

• 1 tsp of dried basil 

• ½ tsp of paprika 

• 1 Tbsp of olive oil 

• 1 Tbsp of butter 

• 3 garlic cloves (minced) 

• ½ cup of sundried tomatoes (chopped) 

• 1 cup of cherry tomatoes (halved) 

• 1 cup of baby spinach 

• ½ cup of chicken broth 

• ½ cup of heavy cream 

• ¼ cup of grated Parmesan cheese (optional) 

• ½ tsp of red pepper flakes (optional) 

• Fresh parsley or basil for garnishing 

Instructions for making Tuscan chicken: 

1. Pat the chicken breasts dry and season both sides with the salt, pepper, oregano, thyme, basil and paprika. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4 to 5 minutes per side, until they’re golden brown. 
3. Remove the chicken breasts from the pan and set them aside. 
4. In the same pan, make the sauce by melting the butter over medium heat. Add the garlic, sundried tomatoes and cherry tomatoes. Sauté the mixture for 2 to 3 minutes.  
5. Pour in the chicken broth and stir, scraping up any browned bits from the pan. Add the heavy cream and stir until smooth. 
6. Add the spinach and let it wilt for 1 minute.  
7. Stir in the Parmesan cheese and red pepper flakes (optional).  
8. Return the chicken breasts to the pan and spoon the sauce over them.  
9. Cover the pan and let the chicken breasts simmer for 10 to 12 minutes or until they’re cooked through to an internal temperature of 74°C/165°F. 
10. Place the chicken breasts on a plate and garnish them with the fresh basil or parsley.