Creamy Tuscan Garlic Chicken (Printable Version)
Tender chicken simmered in rich creamy garlic sauce with sun-dried tomatoes and fresh spinach.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.2 lbs)
→ Seasonings
02 - 1 teaspoon Italian seasoning
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ For Searing
06 - 2 tablespoons olive oil
07 - 1 tablespoon unsalted butter
→ Sauce
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 cup sun-dried tomatoes, sliced (drained if packed in oil)
13 - 3 cups fresh baby spinach
→ Garnish (optional)
14 - Fresh basil leaves
15 - Extra Parmesan cheese
# How to Make It:
01 - Pat chicken breasts dry and evenly season with Italian seasoning, salt, black pepper, and paprika on both sides.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
03 - Reduce skillet heat to medium and add minced garlic. Sauté for 1 minute until aromatic.
04 - Pour in heavy cream and chicken broth, stirring to deglaze the pan. Bring to a gentle simmer.
05 - Stir in grated Parmesan and sun-dried tomatoes. Simmer for 2 to 3 minutes until sauce thickens slightly.
06 - Fold in fresh spinach and cook for 1 to 2 minutes until wilted.
07 - Return chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes to warm the chicken thoroughly.
08 - Plate the chicken with sauce and garnish with fresh basil leaves and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- It tastes fancy enough to impress people but honest enough that you won't stress while making it.
- The whole thing comes together in less time than it takes to get takeout, but tastes infinitely better.
- That cream and sun-dried tomato combination creates something that feels indulgent without being heavy.
02 -
- Wet chicken will steam instead of sear, so that patting dry step is actually crucial to getting that restaurant-quality golden crust.
- Sun-dried tomatoes packed in oil don't need draining and actually add flavor, but the brined or dried ones do need rinsing or you'll oversalt everything.
03 -
- Don't skip the searing step or try to rush it; that golden crust keeps the chicken moist and adds flavor to the pan.
- Taste the sauce before serving and adjust with a pinch of salt or squeeze of lemon if it needs brightness.