Description

A quick and easy creamy Tuscan garlic chicken recipe featuring a rich garlic, sun-dried tomato, and spinach sauce. Perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced (about 1 tablespoon)
½ cup sun-dried tomatoes, chopped (jarred in oil preferred)
3 cups baby spinach (about 90g)
1 cup heavy cream (240ml)
½ cup freshly grated Parmesan cheese (about 50g)
½ cup low sodium chicken broth (120ml)
1 teaspoon dried Italian seasoning (or mix of basil, oregano, thyme)
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)

Instructions

Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning. Mince garlic and chop sun-dried tomatoes. Wash and prepare spinach.
Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in a large skillet. When butter is melted and foamy, add chicken breasts. Cook undisturbed for about 4 minutes until golden brown, then flip and brown the other side for another 4 minutes. Remove chicken to a plate and tent with foil to keep warm.
In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add minced garlic and sun-dried tomatoes. Stir constantly for 1-2 minutes until garlic is fragrant but not browned and tomatoes soften.
Pour in chicken broth and scrape up browned bits from the pan. Let simmer for 1-2 minutes to reduce slightly. Add heavy cream and red pepper flakes if using. Let sauce bubble gently for 3-4 minutes until it thickens slightly. Remove from heat and stir in grated Parmesan cheese until melted and smooth. If sauce is too thick, add a splash of broth or cream to loosen.
Add baby spinach to the sauce and stir until wilted. Return chicken breasts to the pan, spoon sauce over them, and simmer for 2 minutes until chicken is cooked through (internal temperature 165°F / 74°C). Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

Do not overcrowd the pan when browning chicken; cook in batches if needed. Use fresh garlic for best flavor. If using dry sun-dried tomatoes, soak in warm water for 10 minutes before chopping. Add Parmesan cheese off heat to prevent sauce from separating. Reheat leftovers gently on stovetop with splash of broth or cream. Avoid freezing as cream sauce may separate.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast wit
Calories: 520
Sodium: 520
Fat: 32
Saturated Fat: 18
Carbohydrates: 6
Protein: 48

Keywords: Tuscan chicken, creamy garlic chicken, sun-dried tomatoes, spinach, easy weeknight dinner, one-pan chicken, creamy sauce