Creamy Tuscan Garlic Chicken
Indulge in golden, pan-seared chicken breasts bathed in a velvety, garlic-infused cream sauce. This one-skillet masterpiece is studded with sweet sun-dried tomatoes and fresh spinach, delivering a restaurant-quality meal that is both elegant and deeply comforting in under 30 minutes.
Equipment
- Large Skillet (12-inch)
- Cutting board
- Chef's knife
- Tongs
- Wooden spoon or spatula
- Measuring cups and spoons
- Meat mallet (optional)
- Cheese grater
Ingredients
- 2 large boneless, skinless chicken breasts about 1.5 lbs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4-6 cloves garlic, minced
- ¼ cup dry white wine e.g., Sauvignon Blanc or Pinot Grigio
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 5 ounces fresh spinach about 5 large handfuls
Instructions
- Pat the chicken breasts completely dry and season both sides generously with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Once sizzling, add the chicken breasts in a single layer. Cook for 4-6 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn it.
- If using, pour in the white wine to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until mostly evaporated.
- Pour in the chicken broth, bring to a simmer, and let it reduce for 2-3 minutes. Stir in the heavy cream and grated Parmesan cheese. Continue stirring gently over a low simmer until the cheese is melted and the sauce has thickened.
- Stir in the drained sun-dried tomatoes and let them simmer in the sauce for one minute.
- Add the fresh spinach to the skillet. Stir it into the hot sauce until it wilts completely, which should take about 1-2 minutes.
- Return the seared chicken and any accumulated juices from the plate back to the skillet. Nestle the chicken into the sauce and spoon some over the top. Let it simmer for another minute to heat through before serving.
Notes
Variations: For a touch of heat, add a pinch of red pepper flakes with the garlic. For an earthy flavor, add sautéed cremini mushrooms after removing the chicken. For a brighter finish, squeeze the juice of half a lemon into the sauce at the very end.
Substitutions: Boneless, skinless chicken thighs can be used instead of breasts. Kale can replace spinach, but will require a few extra minutes to soften. Roasted red peppers or artichoke hearts can be used in place of sun-dried tomatoes.
Pro Tips: To get a perfect sear, do not overcrowd the pan; cook chicken in batches if necessary. Keep the sauce at a gentle simmer after adding the cream to prevent it from separating. For the creamiest texture, use freshly grated Parmesan cheese, as pre-shredded varieties contain anti-caking agents that hinder smooth melting.