Description

This creamy Tuscan garlic chicken is an easy one-pan dinner with golden seared chicken breasts in a rich garlic-Parmesan cream sauce, finished with spinach and sun-dried tomatoes for big Italian-inspired flavor.

Ingredients

– 2 tablespoons olive oil

– 1½ pounds thinly sliced boneless skinless chicken breasts

– Salt and pepper, to taste

– 1 cup heavy cream

– ½ cup low-sodium chicken broth

– 1 teaspoon garlic powder (or 2–3 cloves fresh minced garlic plus a pinch of garlic powder)

– 1 teaspoon Italian seasoning

– ½ cup freshly grated Parmesan cheese

– 1 cup chopped fresh spinach (baby spinach works best)

– ½ cup drained julienned sun-dried tomatoes in oil

**Optional for serving:**

– Cooked pasta, mashed potatoes, rice, or cauliflower mash

– Extra grated Parmesan and chopped fresh basil or parsley

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Instructions

1. Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side, until golden brown and cooked through to 165°F. Transfer to a plate and tent with foil.

2. Reduce the heat to medium. If the pan is very dry, add a small splash of chicken broth and scrape up the browned bits from the bottom of the skillet with a wooden spoon.

3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan to the skillet. Whisk over medium to medium-high heat for 4–5 minutes, until smooth, slightly thickened, and gently bubbling.

4. Stir in the chopped spinach and sun-dried tomatoes. Simmer 1–2 minutes, until the spinach is wilted and the tomatoes are heated through. Taste and adjust seasoning as needed.

5. Return the chicken and any juices on the plate to the skillet, nestling the pieces into the sauce. Spoon some sauce over the top and simmer 2–3 minutes more, until the chicken is warmed through.

6. Serve the creamy Tuscan garlic chicken over pasta, potatoes, rice, or veggies, with extra sauce and Parmesan on top.

Notes

– Chicken options: Boneless, skinless chicken thighs can be used instead of breasts; cook until they reach an internal temperature of 165°F.

– Sauce consistency: If the sauce is too thin, simmer a bit longer while stirring. If it’s too thick, whisk in a splash of cream or chicken broth until it reaches your desired thickness.

– Make-ahead: Cook the recipe completely, cool, and refrigerate for up to 3–4 days. Reheat gently on the stovetop with a splash of cream or broth.

– Gluten-free: The chicken and sauce are naturally gluten-free; just serve over gluten-free pasta, rice, potatoes, or veggies.

– Tools: A large, heavy skillet (cast iron or stainless steel) works best for browning the chicken and building flavor in the sauce.

Prep Time: 10
Cook Time: 15
Category: Dinner
Method: Stovetop, Skillet
Cuisine: Italian-American