Creamy Garlic Tuscan Chicken
A rich and flavorful chicken dish made with creamy garlic sauce, sun-dried tomatoes, spinach, and tender seared chicken breasts. It’s a restaurant-quality meal ready in under 30 minutes!
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil
For the Sauce:
3 cloves garlic, minced
1 tbsp
1 cup heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
¾ cup grated Parmesan cheese
1 cup chopped spinach (fresh or frozen)
½ cup sun-dried tomatoes (in oil), drained and chopped
Salt and pepper to taste
Instructions
Prepare the Chicken:
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium heat.
Sear the chicken on both sides (about 5–6 minutes per side) until golden and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, reduce heat and add butter and garlic. Sauté for 30 seconds until fragrant.
Pour in chicken broth and let it simmer for 2 minutes.
Stir in heavy cream and Parmesan. Let simmer for 2–3 minutes until it thickens slightly.
Add Veggies:
Add sun-dried tomatoes and spinach. Stir until spinach is wilted.
Combine:
Return chicken to the pan. Spoon sauce over the top.
Simmer for another 2–3 minutes so the chicken absorbs the flavor.
Serve:
Serve hot with pasta, rice, or crusty bread. Serving Suggestions
Garlic mashed potatoes
Steamed rice
Linguine or penne pasta
Zoodles (zucchini noodles) for a low-carb option
Nutritional Info (Per Serving)
(Approximate values)
Nutrient Amount
Calories 485 kcal
Protein 38g
Carbs 7g
Fat 34g
Saturated Fat 16g
Fiber 2g
Sugar 3g
Sodium 680mg
Note: Nutritional values will vary based on portion size and exact ingredients used.
Frequently Asked Questions
Q1: Can I make this dairy-free?
A: Yes! Use coconut cream or oat cream, and substitute nutritional yeast for Parmesan. Use dairy-free butter or olive oil.
Q2: Can I use chicken thighs instead?
A: Absolutely. Thighs are juicier and more forgiving — just adjust cooking time (around 6–7 minutes per side).
Q3: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat on the stove over low heat.
Q4: Can I freeze it?
A: It’s best fresh, but you can freeze it for up to 1 month. Cream may separate slightly when reheated, so stir well.
Q5: What can I use instead of sun-dried tomatoes?
A: Try roasted red peppers, cherry tomatoes, or omit entirely if preferred.