Creamy Tuscan Chicken with Rice

Ingredients

• 11 lb boneless skinless chicken(454g)
• 21 salt(5g)
• 31 black pepper(2g)
• 41 tsp Italian seasoning(2g)
• 51 tbsp olive oil(13.5g)
• 61 tbsp butter(14g)
• 74 cloves garlic(12g)
• 80.5 cup heavy cream(120g)
• 90.5 cup low-sodium chicken broth(120g)
• 100.5 tbsp lemon juice(7.5g)
• 111 tsp fresh chopped parsley(2g)
• 120.25 cup chopped chicken herbs(4g)
• 131 tbsp basil(2g)
• 143 cup cooked white rice (basmati or jasmine)(510g)
• 152 cups cherry tomatoes(300g)
• 161 cup spinach(30g)

Instructions

1. 1Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove and set aside.
2. 2In the same skillet, melt the butter and sauté garlic for 1 minute. Add cherry tomatoes, broth, lemon juice, cream, herbs, and spinach. Simmer for 2 minutes until thickened and spinach is wilted.
3. 3Return chicken to the skillet, simmer 1-2 minutes, spooning sauce over top. Stir in cooked rice, coat with cream sauce and mix well. Season with salt and pepper to taste.
4. 4Scoop onto plates, garnish with fresh basil, and squeeze a lemon wedge over the top until herbs are freshened.