Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Italian-American
Course: Main Course
Difficulty: Easy
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup chopped fresh spinach
- ½ cup chopped sun-dried tomatoes
- 1 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Season the Chicken
Pat the chicken breasts dry using paper towels. Season both sides generously with salt, black pepper, paprika, and Italian seasoning.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
Step 3: Cook the Garlic
Reduce the heat to medium. Melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 4: Make the Cream Sauce
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring the mixture to a gentle simmer.
Step 5: Add the Cheese
Gradually whisk in the grated Parmesan cheese until completely melted and the sauce becomes smooth and creamy.
Step 6: Add Vegetables
Stir in the chopped sun-dried tomatoes, spinach, and red pepper flakes if using. Cook for 2–3 minutes until the spinach wilts.
Step 7: Finish Cooking
Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer for 8–10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 8: Garnish and Serve
Sprinkle with freshly chopped parsley before serving. Enjoy with pasta, rice, mashed potatoes, roasted vegetables, or warm crusty bread.
Recipe Tips
- Use freshly grated Parmesan cheese for the smoothest sauce.
- Pound thick chicken breasts to an even thickness for consistent cooking.
- Avoid boiling the cream sauce to prevent it from separating.
- Add mushrooms for extra flavor and texture.
- For a lighter version, substitute half-and-half for the heavy cream.
Serving Suggestions
Garlic Tuscan Chicken pairs wonderfully with:
- Buttered fettuccine
- Garlic mashed potatoes
- Steamed white rice
- Roasted asparagus
- Garlic bread
- Caesar salad
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of chicken broth or cream if the sauce thickens.
Freezing
Freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Cream-based sauces may separate slightly after freezing but will usually come back together when reheated gently.
Nutrition Information (Per Serving)
- Calories: 545
- Protein: 42g
- Carbohydrates: 8g
- Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 165mg
- Sodium: 620mg
- Potassium: 760mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 28% DV
- Vitamin C: 12% DV
- Calcium: 30% DV
- Iron: 12% DV