Creamy Tuscan Garlic Chicken
This is the kind of dinner that looks like it took far more effort than it did. Chicken breasts are seared until golden, then finished in a creamy garlic sauce with sun-dried tomatoes, spinach, and Parmesan — all in one pan, in about half an hour. The sauce is rich without being heavy, and it is very good spooned over whatever it is served with.
Serve it with crusty bread, mashed potatoes, or pasta to catch the sauce. A simple green salad alongside keeps the plate balanced. It reheats well, so it is worth making the full amount even for a smaller table.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g), pounded to even thickness
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (85 g) sun-dried tomatoes in oil, drained and sliced
- 2 cups (60 g) baby spinach
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil leaves, to serve
Instructions
- Season the chicken with 1/2 teaspoon of the salt, the pepper, and the paprika.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter, then the garlic. Cook for 30 to 60 seconds, stirring often, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 2 minutes.
- Add the cream, sun-dried tomatoes, Italian seasoning, and the remaining 1/2 teaspoon of salt. Simmer gently for 3 to 4 minutes, until slightly thickened.
- Stir in the spinach a handful at a time until wilted, then stir in the Parmesan until melted and smooth.
- Return the chicken and any juices to the pan. Spoon the sauce over the top and simmer for 1 to 2 minutes more. Scatter with basil and serve.
Tips and Substitutions
Pounding the chicken to an even thickness is the difference between juicy meat and dry edges. Aim for about 3/4 inch (2 cm) throughout.
Chicken thighs can be used instead of breasts; allow 1 to 2 extra minutes per side.
For a lighter sauce, use half-and-half instead of heavy cream and simmer 1 to 2 minutes longer. The sauce will be thinner.
Add sliced mushrooms with the garlic for extra depth, cooking them for 4 to 5 minutes before adding the broth.
Storage and Reheating
Cool leftovers within 2 hours and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or broth, stirring until warmed through. Cream sauces do not freeze well, so freezing is not recommended.
Allergen Information
Contains milk. This recipe is free from wheat, egg, fish, shellfish, nuts, soy, and sesame as written. Check broth and sun-dried tomato labels for allergens.
Food Safety
Cook chicken to an internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part. Do not leave cooked chicken at room temperature for more than 2 hours.
Nutrition
Estimated nutrition per serving: 560 calories, 44 g protein, 9 g carbohydrates, 38 g fat. Values are estimates only and will vary with the cream, cheese, and portion size.
Related Recipes
For a roast-style chicken dinner, try Herb Roasted Whole Chicken with Garlic Butter or browse Chicken Recipes. Pair with Garlic Butter Shrimp Pasta another night for a creamy, garlic-forward week.
Creamy Tuscan Garlic Chicken
Ingredients
Method
- Season the chicken with 1/2 teaspoon of the salt, the pepper, and the paprika.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter, then the garlic. Cook for 30 to 60 seconds, stirring often, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 2 minutes.
- Add the cream, sun-dried tomatoes, Italian seasoning, and the remaining 1/2 teaspoon of salt. Simmer gently for 3 to 4 minutes, until slightly thickened.
- Stir in the spinach a handful at a time until wilted, then stir in the Parmesan until melted and smooth.
- Return the chicken and any juices to the pan. Spoon the sauce over the top and simmer for 1 to 2 minutes more. Scatter with basil and serve.
