Garlic Tuscan Chicken
Garlic Tuscan Chicken
Creamy, garlicky, and packed with bold Italian flavor—this Garlic Tuscan Chicken is pure comfort in every bite. Tender, pan-seared chicken breasts are smothered in a luscious parmesan cream sauce infused with garlic, sun-dried tomatoes, and fresh spinach. It’s the kind of dish that feels fancy enough for a dinner party but comes together easily on a weeknight. Serve it over pasta, mashed potatoes, or crusty bread to soak up every last drop of that dreamy sauce.
Garlic Tuscan Chicken
Embark on a culinary adventure to Tuscany with this exquisite Garlic Tuscan Chicken dish! Imagine tender, juicy chicken breasts enveloped in a luscious, creamy sauce infused with the aromatic flavors of garlic, spinach, and sun-dried tomatoes. Each bite is a delightful symphony of textures and tastes, combining the savory chicken with the richness of the sauce and the vibrant vegetables. This dish is a culinary masterpiece that will transport your taste buds to the heart of Italy.
Method
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken until it's golden brown on the outside and cooked through, about 3 to 5 minutes per side. Make sure the juices run clear when you pierce the chicken with a fork. Remove the chicken and set it aside.1½ lbs Chicken Breast, 2 Tbsp Olive Oil
- It's time to build the sauce! Add the heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk the sauce constantly over medium-high heat until it starts to thicken, about 5 minutes. Next, add the spinach and sun-dried tomatoes to the skillet. Simmer until the spinach wilts, about 1 minute. Finally, return the chicken to the skillet and cook until it's heated through, 2 to 3 minutes.1 Cup Heavy Cream, ½ Cup Chicken Broth, ½ Cup Parmesan Cheese, 1 tsp Garlic Powder, 1 tsp Italian Seasoning, 1 Cup Spinach, ½ Cup Sun-Dried Tomatoes in Oil
- Once the chicken is cooked through, transfer it to a serving platter. Spoon the creamy sauce generously over the chicken, ensuring that the spinach and sun-dried tomatoes are evenly distributed. Garnish with fresh parsley and a sprinkle of Parmesan cheese for an extra touch of flavor and visual appeal.
Nutrition
Notes
Ingredients:
- Chicken: Use boneless, skinless chicken breasts. You can also use chicken thighs, but adjust the cooking time accordingly.
- Olive Oil: Use a good quality olive oil for cooking the chicken.
- Heavy Cream: Heavy cream creates a rich and creamy sauce. You can substitute with half-and-half for a lighter option.
- Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish.
- Parmesan Cheese: Freshly grated Parmesan cheese is best.
- Garlic Powder and Italian Seasoning: These add flavor to the sauce. You can also use fresh garlic and herbs if you have them on hand.
- Spinach: Fresh spinach is best. If using frozen spinach, thaw and squeeze out excess water before adding it to the sauce.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. You can also use dried sun-dried tomatoes, but rehydrate them in hot water before using.
- Don't Overcrowd the Pan: When cooking the chicken, make sure not to overcrowd the pan. This will ensure that the chicken browns properly and doesn't steam.
- Cook Chicken Thoroughly: Cook the chicken until it's golden brown on the outside and no longer pink in the center. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Whisk the Sauce: Whisk the sauce constantly while it's cooking to prevent lumps from forming.
- Don't Overcook the Spinach: Simmer the spinach just until it wilts. Overcooked spinach will become mushy.
- Reheat Gently: If reheating leftovers, do so gently over low heat to prevent the sauce from separating.
- Pasta or Rice: Serve over your favorite pasta or rice.
- Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
- Sides: Serve with a side salad or roasted vegetables.
- Spicy: Add a pinch of red pepper flakes to the sauce for heat.
- Mushrooms: Add sliced mushrooms to the sauce for extra flavor.
- Wine: Add a splash of white wine to the sauce for depth of flavor.
- Lemon: Add a squeeze of lemon juice to the finished dish for brightness.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 ½ pounds skinless, boneless chicken breasts, thinly sliced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup spinach, chopped
- ½ cup chopped sun-dried tomatoe
Image Gallery Garlic Tuscan Chicken
Storage & Leftovers
Storage:
Refrigerator: Allow the chicken and sauce to cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezer: For longer storage, freeze in a freezer-safe container for up to 2 months. Note: the cream sauce may separate slightly upon reheating, but a gentle stir while warming can help bring it back together.
Reheating:
Stovetop (Best): Reheat gently over medium-low heat in a covered skillet. Add a splash of milk, cream, or chicken broth to loosen the sauce and keep it smooth.
Microwave: Reheat in short intervals (30–45 seconds), stirring in between, to avoid overcooking the chicken or breaking the sauce.
Pro Tips:
Great over leftover pasta, rice, or even baked potatoes.
If the sauce thickens too much, stir in a bit of warm broth or cream when reheating.
Add fresh herbs or a squeeze of lemon juice to refresh the flavor.
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