If you are looking for a comforting, restaurant-quality Italian dinner that comes together in one skillet, Creamy Tuscan Garlic Chicken is the ultimate crowd-pleaser! Featuring golden, pan-seared chicken cutlets simmered in a rich, velvety garlic sauce packed with sun-dried tomatoes and fresh baby spinach, this dish is cozy, luxurious, and full of vibrant flavors. Best of all, it takes under 30 minutes to make, making it perfect for both busy weeknights and special weekend dinners!
Ingredients
For the Chicken:
- Chicken Breasts: 2 large boneless, skinless chicken breasts (sliced in half horizontally into 4 thin cutlets).
- Seasoning: 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
- Flour: 2 tbsp all-purpose flour (for dredging).
- Olive Oil & Butter: 1 tbsp olive oil and 1 tbsp unsalted butter (for searing).
For the Tuscan Cream Sauce:
- Garlic: 5 cloves minced.
- Sun-Dried Tomatoes: ½ cup sun-dried tomatoes (drained and sliced).
- Chicken Broth: ½ cup low-sodium chicken broth.
- Heavy Cream: 1 cup heavy cream (or double cream).
- Spinach: 2 to 3 cups fresh baby spinach leaves.
- Parmesan Cheese: ½ cup freshly grated Parmesan cheese.
- Fresh Herbs: Freshly chopped basil or parsley for garnish.
Step-by-Step Instructions
- Prep and Dredge the Chicken:
- Pat the chicken cutlets dry with paper towels.
- Season both sides evenly with Italian seasoning, garlic powder, salt, and black pepper.
- Lightly dust each cutlet in flour, shaking off any excess.
- Sear the Chicken:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken cutlets and sear for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- Transfer the chicken to a plate and set aside.
- Make the Creamy Garlic Sauce:
- Reduce the skillet heat to medium. Add the minced garlic and sliced sun-dried tomatoes to the same skillet and sauté for 1 to 2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, scraping up any browned bits stuck to the bottom of the pan. Bring to a gentle simmer.
- Stir in the fresh baby spinach and grated Parmesan cheese. Simmer for 2 to 3 minutes until the spinach is wilted and the sauce turns smooth and creamy.
- Combine and Serve:
- Return the seared chicken cutlets to the skillet, spooning the warm Tuscan sauce generously over top.
- Let it simmer together for 1 to 2 minutes so the flavors meld together.
- Garnish with fresh chopped basil or parsley and serve hot!
Chef’s Tips for Success
- Thin Cutlets Cook Better: Slicing chicken breasts horizontally into thin cutlets ensures they sear quickly and stay juicy without drying out.
- Use Sun-Dried Tomato Oil: Sauté the garlic in a tablespoon of the oil from the sun-dried tomato jar for an extra depth of rich flavor.
- Serving Suggestions: Pair with garlic parmesan pasta, fluffy white rice, mashed potatoes, or crusty warm bread to soak up the creamy sauce.