- 4 chicken breasts boneless and skinless: Choose fresh, high-quality chicken for the best flavor and texture. Pound them slightly for even cooking.
- 2 tablespoons olive oil: Helps to sear the chicken to a golden brown and add richness to the sauce.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Simple seasonings to bring out the flavors in the chicken.
- 1/2 teaspoon Italian seasoning: Adds that signature Tuscan flair with its mixture of Mediterranean herbs.
- 1/4 teaspoon paprika: Adds a subtle smoky undertone and beautiful color to the chicken.
- 3 garlic cloves minced: Fresh garlic is key for that bold aromatic punch.
- 1 cup heavy cream: The base for the luscious sauce. Avoid using half-and-half for best thickness and richness.
- 14 oz artichoke hearts drained: Their tangy flavor perfectly balances the creamy sauce.
- 6 oz fresh spinach leaves rinsed and dried: Skip frozen spinach for better texture and fresher taste.
- 4 oz sun-dried tomatoes drained: They add a sweet, tangy kick and a pop of vibrant color.
- 2 tablespoons capers drained: These add briny bursts of flavor that enhance the sauce.
- 1/4 teaspoon garlic flakes optional: For a touch of extra flavor in the sauce.
- Use room temperature chicken for more even cooking.
- Pound thicker chicken breasts slightly to ensure they cook evenly and don’t dry out.
- If you prefer a thicker sauce, whisk in a teaspoon of cornstarch mixed with water before adding the spinach.
- Make sure to drain the artichoke hearts and capers thoroughly to avoid excess moisture in the sauce.
- For a richer flavor, finish with a small drizzle of extra virgin olive oil just before serving.
