Creamy Tuscan Garlic Chicken
Why You’ll Love This Recipe
If you are looking for a rich, comforting, and restaurant-quality meal, this Creamy Tuscan Garlic Chicken is the ultimate choice. The combination of tender pan-seared chicken, sweet sun-dried tomatoes, and earthy spinach in a luxurious Parmesan cream sauce is simply irresistible. It takes just about 30 minutes from pan to table, making it an ideal dinner for any day of the week.
Prep time & Nutrition
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: Approx. 450 kcal per serving
Ingredients
For the Chicken:
Boneless Skinless Chicken Breasts: 2 large (halved horizontally to make 4 cutlets)
Salt and Black Pepper: To taste
Paprika: 1 teaspoon
Olive Oil: 2 tablespoons
Butter: 1 tablespoon
For the Creamy Tuscan Sauce:
Garlic: 5 cloves (minced)
Sun-Dried Tomatoes: ½ cup (drained of oil and chopped)
Chicken Broth: ½ cup
Heavy Cream: 1 cup (at room temperature)
Parmesan Cheese: ½ cup (freshly grated)
Fresh Baby Spinach: 2 cups
Italian Seasoning: 1 teaspoon
Fresh Parsley: For garnish
Step-by-Step Instructions
1 Prepare the Chicken: Season the chicken cutlets generously on both sides with salt, pepper, and paprika.
2 Sear the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Transfer the chicken to a plate and set it aside.
3 Build the Flavor Base: In the same skillet (do not clean it, keep those flavorful brown bits!), add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.
4 Deglaze and Make the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Lower the heat to medium-low and slowly whisk in the heavy cream and Italian seasoning.
5 Thicken with Cheese: Bring the sauce to a gentle simmer. Add the grated Parmesan cheese and stir continuously until the cheese has melted completely and the sauce is smooth.
6 Wilt the Spinach: Toss in the fresh baby spinach and let it simmer in the sauce for about 1-2 minutes until wilted.
7 Combine and Serve: Return the cooked chicken (and any resting juices) to the skillet. Spoon the creamy sauce over the chicken. Garnish with fresh chopped parsley and serve immediately.
Pro-Chef Tips for Success
What to Serve it With: This dish pairs perfectly with pasta (like fettuccine or penne), creamy mashed potatoes, or crusty garlic bread to soak up that delicious sauce.
Room Temperature Cream: Always use heavy cream at room temperature and keep the heat on medium-low when adding it to the pan. This prevents the sauce from separating or curdling.
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