Description
This creamy Tuscan garlic chicken is a one-pan dinner with golden seared chicken fillets simmered in a rich garlic Parmesan cream sauce with spinach and sun-dried tomatoes. It’s fast enough for weeknights but special enough for guests, and it’s amazing served over pasta, rice, or mashed potatoes.
Ingredients
- 4 chicken fillets (thin-sliced boneless skinless pieces, about 5–6 ounces each)
- 1 teaspoon salt, divided (or to taste)
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning, divided
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4–5 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 3/4 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- Pinch red pepper flakes (optional)
- 2 cups loosely packed baby spinach
- Fresh basil or parsley, chopped, for garnish
Instructions
- Pat the chicken fillets dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and half of the Italian seasoning. Place the flour on a plate and lightly dredge each piece, shaking off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear 4–5 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the minced garlic to the skillet and cook 30–60 seconds, stirring, until fragrant.
- Pour in the chicken broth, scraping up browned bits from the bottom of the pan. Stir in the remaining Italian seasoning. Simmer 2–3 minutes.
- Add the heavy cream, Parmesan, sun-dried tomatoes, and red pepper flakes if using. Stir and let the sauce simmer gently 3–5 minutes, until slightly thickened.
- Stir in the baby spinach and cook 1–2 minutes, until wilted. Taste and season with remaining salt and pepper as needed.
- Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the top and simmer on low 2–3 minutes to warm through.
- Garnish with fresh basil or parsley and serve hot over pasta, rice, mashed potatoes, or with crusty bread.
Notes
– For a lighter version, use half-and-half instead of heavy cream and reduce Parmesan to 1/2 cup.
– To make it gluten-free, skip the flour dredge and thicken the sauce if needed with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
– Add mushrooms or extra spinach for more vegetables.
– Leftovers keep in the fridge for 3–4 days; reheat gently with a splash of broth or cream.
– Great served over zucchini noodles or cauliflower mash for a lower-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired