Creamy Tuscan 'Marry Me' Chicken

Ingredients:

Chicken:

• 2 lbs. organic chicken breasts (or thighs, drumsticks, etc.)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder

Homemade Tuscan Blend:

• 1 tablespoon smoked paprika
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon dried rosemary
• 2 bay leaves

Sauce:

• 4 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 5-6 organic sundried tomatoes
• 4 garlic cloves, minced
• 1 ½ cups organic heavy cream
• 1 cup organic chicken stock/broth
• 3 tablespoons white cooking wine (or additional chicken stock/broth)
• ½ lemon, freshly squeezed
• 1 cup freshly-grated Parmesan cheese
• 1 ½ tablespoons Tuscan blend
• 1 tablespoon organic tomato paste
• 1-2 cups grape or cherry tomatoes, halved or whole (roasting optional for better flavor)
• 1 cup organic kale, chopped

Instructions:

1. Season the Chicken:

   • In a large bowl, combine the sea salt, black pepper, smoked paprika, dried parsley, dried thyme, and garlic powder.
   • Add the cleaned and rinsed chicken to the bowl and mix until all pieces are evenly coated.
   • Let the chicken sit for 5-10 minutes to absorb the flavors.

2. Sear the Chicken:

   • Heat a large skillet (12-inch) over medium-high heat and add 2 tablespoons of olive oil.
   • Once the oil is hot, add the seasoned chicken. Cook for 3-4 minutes per side until the chicken is browned and seared.
   • Remove the chicken from the skillet and place on a plate to rest while you prepare the sauce.

3. Make the Creamy Tuscan Sauce:

   • In the same skillet, melt 4 tablespoons of unsalted butter.
   • Add minced garlic and sauté for 1-2 minutes until fragrant and translucent.
   • Stir in the Tuscan blend seasoning and cook for another 1-2 minutes.
   • Add the sundried tomatoes and tomato paste, mixing until well combined.
   • Reduce the heat to medium-low. Gradually stir in the heavy cream, chicken stock, lemon juice, and white wine.
   • Let the mixture bubble gently for 1-2 minutes. Add the grated Parmesan cheese and whisk until melted and the sauce thickens, about 2-3 minutes.

4. Finish the Sauce:

   • Stir in the chopped kale and tomatoes.
   • Return the seared chicken breasts to the skillet, spooning sauce over them.
   • Simmer for 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally and ensuring the chicken is coated with sauce.

5. Serve:

   • Once the chicken is cooked and the sauce is thickened, remove from heat.
   • Garnish with extra Parmesan cheese if desired.
   • Serve with your choice of sides such as gnocchi, rice, pasta, or vegetables.

Tips & Tricks:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven, microwave, or on the stovetop. Add a splash of heavy cream or chicken stock to the sauce to restore its creaminess when reheating.
• Roasting Tomatoes: For added flavor, roast the grape or cherry tomatoes before adding them to the sauce. Toss them in a bit of olive oil and seasoning, then roast in a 400°F (200°C) oven for about 15-20 minutes until caramelized.

Enjoy your creamy Tuscan chicken with a delightful blend of herbs and flavors!