Tuscan Chicken with Artichokes and Olives
75% authentic · Italian Fusion
A flavorful twist on Tuscan chicken, incorporating briny Kalamata olives and tender artichoke hearts into the creamy sauce. This variation adds a Mediterranean flair while maintaining the core Tuscan chicken profile.
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Ingredients
- Chicken breasts4 boneless, skinless
- Olive oil2 tablespoons
- Garlic4 cloves, minced
- Sun-dried tomatoes1/4 cup, chopped
- Kalamata olives1/2 cup, pitted and halved
- Artichoke hearts1 cup, quartered (canned or jarred, drained)
- Heavy cream1 cup
- Chicken broth1/2 cup
- Parmesan cheese1/2 cup, grated
- Fresh spinach2 cups, packed
- Saltto taste
- Black pepperto taste
- Fresh basil2 tablespoons, chopped (for garnish)
Steps
- 1
Season chicken breasts with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through. Remove chicken and set aside.
- 3
Add minced garlic to the skillet and sauté for 1 minute.
- 4
Stir in sun-dried tomatoes, Kalamata olives, and artichoke hearts.
- 5
Pour in chicken broth and heavy cream. Bring to a simmer.
- 6
Reduce heat and stir in Parmesan cheese until melted.
- 7
Add spinach and stir until wilted.
- 8
Return chicken to the skillet, spooning sauce over it. Simmer for 5 minutes to allow flavors to meld.
- 9
Garnish with fresh basil before serving.
