Creamy Tuscan Garlic Chicken
Golden pan-seared chicken breasts simmered in a velvety garlic parmesan cream sauce with sun-dried tomatoes and baby spinach.
In a nutshell: Creamy Tuscan garlic chicken features golden seared chicken breasts simmered in a velvety garlic parmesan cream sauce loaded with sun-dried tomatoes and baby spinach. Ready in 30 minutes in one skillet.
An Italian restaurant favorite made in 30 minutes in a single skillet! Golden, tender pan-seared chicken cutlets bathed in an ultra-luxurious garlic parmesan cream sauce infused with tangy sun-dried tomatoes, fresh baby spinach, and sweet basil.
Key Equipment
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- Large Deep Skillet or Sauté Pan
- Chef's Knife & Cutting Board
- Whisk & Wooden Spoon
- Meat Thermometer
Chef's Pro-Tips
- Cut Cutlets Thin: Slicing thick chicken breasts horizontally into thinner cutlets ensures rapid, even cooking without drying out.
- Freshly Grated Cheese: Always grate whole Parmesan blocks yourself. Pre-shredded bagged cheese contains anti-caking starches that cause cream sauces to curdle or turn grainy.
- Sun-Dried Tomato Oil: Use 1 teaspoon of the oil from the sun-dried tomato jar when sautéing the garlic for an extra blast of rich Mediterranean flavor.
Ingredients
4
servings
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2 large boneless skinless chicken breasts, halved horizontally into 4 thin cutlets
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2 tbsp olive oil, divided
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2 tbsp unsalted butter
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1 tsp Italian seasoning
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1 tsp garlic powder
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½ tsp sea salt and black pepper, each, to taste
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5 cloves fresh garlic, minced
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¾ cup sun-dried tomatoes in oil, drained and julienned
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1 cup heavy cream, room temperature
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½ cup low-sodium chicken broth
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¾ cup Parmigiano-Reggiano cheese, freshly grated
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3 cups fresh baby spinach, packed
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2 tbsp fresh basil leaves, chiffonade, for garnish
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Step-by-Step Instructions
Season & Pan-Sear the Chicken
Pat chicken cutlets dry with paper towels. Season both sides with Italian seasoning, garlic powder, sea salt, and black pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Add chicken cutlets and sear for 5-6 minutes per side until deeply golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer chicken to a plate and set aside.
Sauté Aromatics & Deglaze
Reduce heat to medium. Add remaining 1 tablespoon of butter and minced garlic to the pan, stirring continuously for 1 minute until fragrant. Add julienned sun-dried tomatoes and cook for 1 minute to release their rich sweet oils. Pour in chicken broth, scraping up all caramelized fond stuck to the bottom of the skillet.
Simmer Tuscan Cream Sauce
Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in the freshly grated Parmigiano-Reggiano cheese, whisking gently until fully melted and silky smooth (about 2-3 minutes). Taste and adjust seasoning with extra cracked pepper or salt.
Wilt Spinach & Return Chicken
Add fresh baby spinach into the simmering sauce. Cook for 2 minutes, stirring gently until leaves just wilt into the sauce. Return the golden seared chicken breasts and any resting juices back into the skillet, spooning the velvety sauce over the top. Simmer for 1-2 minutes until chicken is hot.
Garnish & Serve
Remove from heat. Garnish with fresh basil ribbons and extra grated Parmesan. Serve immediately spooned over al dente fettuccine, creamy mashed potatoes, or with crusty warm Italian garlic bread.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes, but heavy cream yields the richest texture without curdling from the acidic sun-dried tomatoes. If using half-and-half, whisk in 1 teaspoon of cornstarch to stabilize the sauce.
It pairs wonderfully with fettuccine, penne, angel hair pasta, garlic mashed potatoes, or roasted asparagus for a low-carb option.
Reheat gently in a skillet over low heat with a splash of milk or chicken broth to restore the cream sauce's velvety consistency.
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