This creamy Tuscan chicken skillet is rich, comforting, and full of flavor. Juicy seared chicken breasts are smothered in a creamy garlic-parmesan sauce with sun-dried tomatoes, spinach, and fresh herbs. It’s a rustic yet elegant dish that feels like a restaurant-quality dinner but is easy enough for weeknights. Serve it with pasta, mashed potatoes, or crusty bread to soak up the luscious sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup parmesan cheese, grated
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Season chicken breasts generously with salt, pepper, and Italian seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, add garlic and sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
4. Pour in chicken broth and heavy cream. Bring to a gentle simmer. Stir in parmesan until melted and sauce thickens.
5. Add spinach and cook until wilted. Return chicken to skillet and spoon sauce over top. Simmer 2–3 minutes until warmed through.
6. Garnish with fresh basil or parsley and serve immediately.

FAQs

1. Can I use chicken thighs instead of breasts? Yes, thighs add more flavor and stay extra juicy.
2. Can I substitute cream? Half-and-half works, but the sauce will be thinner. For a lighter option, try evaporated milk.
3. Do I have to use sun-dried tomatoes? They add depth, but roasted red peppers are a good alternative.
4. What’s the best pasta to serve with this? Fettuccine, penne, or even gnocchi pair beautifully.
5. Can I make this dairy-free? Use coconut milk instead of cream and nutritional yeast instead of parmesan.
6. Can I add mushrooms? Yes, sauté mushrooms with the garlic for extra richness.
7. How long does it store? Up to 3 days in the fridge, reheat gently to avoid curdling the sauce.
8. Can I freeze it? The sauce may separate, so freezing isn’t ideal.

Conclusion

Creamy Tuscan chicken is a timeless comfort dish that balances richness with freshness. The creamy sauce, savory chicken, and fragrant herbs make it a guaranteed crowd-pleaser, perfect for cozy family dinners or when you want to impress guests.

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Fresh Lime & Avocado Fish Ceviche

Refreshing, zesty, and light—this fish ceviche is marinated in lime juice until tender, then tossed with creamy avocado, red onion, cilantro, and chili for a vibrant dish. It’s a coastal favorite, perfect for summer or any time you crave fresh, clean flavors. Serve it chilled with tortilla chips, tostadas, or simply as a starter.

Ingredients

• 1 lb (450g) white fish (tilapia, halibut, or cod), diced
• 1 cup fresh lime juice (about 8 limes)
• 1 red onion, finely chopped
• 1 jalapeño or chili pepper, minced
• 1 cup cherry tomatoes, diced
• 1 large avocado, cubed
• ¼ cup fresh cilantro, chopped
• Salt and black pepper to taste
• Tortilla chips or tostadas, for serving

Instructions

1. Place diced fish in a glass or ceramic bowl (not metal). Pour lime juice over and stir. Cover and refrigerate 30–45 minutes until the fish turns opaque.
2. Drain most of the lime juice, leaving a few tablespoons for flavor.
3. Stir in red onion, jalapeño, tomatoes, avocado, and cilantro. Mix gently to avoid crushing the avocado.
4. Season with salt and pepper to taste.
5. Serve chilled with tortilla chips or tostadas.

FAQs

1. What type of fish works best? Firm white fish like cod, halibut, or tilapia works well.
2. Is the fish safe to eat raw? The lime juice “cooks” it, but always use the freshest fish possible.
3. Can I make it ahead? Yes, but add avocado right before serving to avoid browning.
4. How long does ceviche last? Best eaten the same day, but up to 24 hours in the fridge.
5. Can I add shrimp? Yes, parboil shrimp 1–2 minutes before marinating.
6. Can I use lemon instead of lime? Lime is traditional, but lemon works in a pinch.
7. How spicy should it be? Adjust chili to your taste—use jalapeño for mild, habanero for heat.
8. What do I serve it with? Tortilla chips, tostadas, or lettuce cups make great serving options.

Conclusion

Fresh lime and avocado fish ceviche is crisp, tangy, and vibrant. It’s the perfect no-cook dish for hot days and a refreshing appetizer that highlights the natural flavors of fish and citrus.

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