Tuscan Garlic Chicken
A tender, pan-seared chicken embraced in a creamy Tuscan sauce with garlic, spinach, sun-dried tomatoes, and parmesan. This dish pairs bright herbs with a rich finish, delivering comforting flavors in under an hour. It’s simple enough for weeknights, yet elegant enough for entertaining.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup spinach leaves
- 1/2 cup sun-dried tomatoes, sliced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Instructions
- Pat the chicken dry and season generously with salt, pepper, and a pinch of Italian seasoning. This helps build a flavorful crust.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side, until golden and cooked through. Remove and set aside.
- In the same skillet, add a little more oil if needed and sauté minced garlic for about 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits for flavor.
- Stir in heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently for 2–3 minutes until it begins to thicken.
- Add sun-dried tomatoes and spinach. Cook for 1–2 minutes until the spinach wilts and the sauce coats the ingredients nicely.
- Return the chicken to the pan and spoon some sauce over the top. Simmer for another 2–3 minutes to marry the flavors and heat through.
- Taste and adjust seasoning with salt and pepper. If the sauce is too thick, splash in a little more broth or cream to reach desired consistency.
- Serve hot, with extra Parmesan grated over the top if you like, and a side of crusty bread or a light salad.