What should I serve with Tuscan Garlic Chicken?

Because the sauce is the star, serve it over something that can soak it up! Wide pasta noodles (like pappardelle or fettuccine), creamy mashed potatoes, cauliflower rice (for a keto option), or crusty garlic bread are all perfect pairings.

Can I store and reheat leftovers?

Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over low heat. If the sauce has thickened too much in the fridge, splash in a tiny bit of milk or broth to loosen it up.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are incredibly juicy and work perfectly in this recipe. Just adjust the searing time as thighs usually take a few minutes longer to cook through.

One-Pan Creamy Tuscan Garlic Chicken (Ready in 30 Min)

Name: One-Pan Creamy Tuscan Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets); 1 tbsp olive oil; 2 tbsp unsalted butter; 1 tsp Italian seasoning; Salt and freshly cracked black pepper, to taste; 4 cloves garlic, finely minced; 1/2 cup sun-dried tomatoes (drained of oil and chopped); 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 2 cups fresh baby spinach

Description

This restaurant-quality Creamy Tuscan Garlic Chicken is made in just one pan and takes under 30 minutes! Golden seared chicken is smothered in a rich parmesan cream sauce with sun-dried tomatoes and fresh spinach. The perfect easy weeknight dinner.

Ingredients

2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
1 tbsp olive oil
2 tbsp unsalted butter
1 tsp Italian seasoning
Salt and freshly cracked black pepper, to taste
4 cloves garlic, finely minced
1/2 cup sun-dried tomatoes (drained of oil and chopped)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 cups fresh baby spinach

Instructions

Season both sides of the chicken cutlets evenly with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, melt the butter and olive oil. Add the chicken breasts and sear until golden brown and cooked through (about 4-5 minutes per side). Transfer the chicken to a plate.
Reduce the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and let it melt completely into the sauce.
Add the baby spinach to the skillet and let it simmer for 1-2 minutes until completely wilted.
Return the chicken breasts to the skillet, spooning the creamy sauce over them. Let everything simmer together for 1 minute. Serve immediately and enjoy!

Notes

Pro Tip: Always grate your Parmesan cheese from a block. Pre-packaged shredded cheese contains anti-caking agents that can make your sauce grainy.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Serving Suggestion: Serve over pasta, mashed potatoes, or with crusty bread to soak up the sauce.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Skillet / Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 loaded chicken cutlet with sauce
Calories: 485
Sugar: 4 g
Sodium: 520 mg
Fat: 34 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 145 mg

Keywords: Creamy Tuscan Garlic Chicken, one-pan chicken, 30 minute dinner, easy chicken recipe