Creamy garlic tuscan chicken that tastes like you spent all day cooking in the kitchen… SPOILER ALERT: you had your feet kicked back, enjoying the day!
If you’re looking for an extra flavor punch, I recommend grilling your chicken breasts before adding them to the creamy sauce mixture. Even more-so, diced button mushrooms and sliced peppers can up the ante on the flavor-ometer of this dish. However you make yours, it’s sure to be a crowd-pleaser while passing around the dinner table. Winner, winner, garlic tuscan chicken dinner!
Garlic Tuscan Chicken Dinner Winner
A creamy sauce, melted together with chicken broth, cheese, and fresh garlic cloves is the perfect compliment to the already juicy chicken. The sun-dried tomatoes don’t just add an unexpected sweetness to the dish, but also a pop of color that doesn’t go unnoticed.
This is definitely a dish you’ll have in your recipe rotation! Make it as versatile as you want, serving it over a bed of rice, pasta, couscous, quinoa, or steam zucchini and mushrooms.
If you know you’ll be running low on time, you can make the creamy sauce up to two days ahead! Prepare the sauce per the instructions found below, let cool, and store in a sealed container in the fridge. When you’re ready to start cooking, reheat the sauce over low-medium heat on the stovetop before pouring over the chicken.
Here are some other crowd-favorite recipes to try this week!
Chicken Alfredo Spaghetti Squash Boats
Dark Chocolate Peanut Butter Bark
Creamy Garlic Tuscan Chicken
Ingredients
- 3-4 chicken breasts, halved
- 2 Tbsp olive oil
- 5 garlic cloves, minced
- 1/2 red or yellow onion
- 1 cup heavy cream
- 1/3 cup chicken broth
- 3/4 cup parmesan cheese, grated
- 1 Tbsp Italian seasoning blend or any combination of parsley, basil, oregano
- 1/2 cup roasted red peppers or sun-dried tomatoes, thinly sliced
- 2 cups fresh spinach
- salt and pepper to taste
Instructions
- In a medium pan over medium heat, add olive oil and chicken. Brown chicken for about 10 minutes on each side until done. Remove chicken to a plate, cover, and set aside.
- Back in the pan, add olive, onion, and garlic, and sauté until onion is golden brown and translucent.
- Add the heavy cream and chicken broth. Stir and bring to a gentle simmer, reduce heat to low and simmer for about 10 minutes. Whisk in parmesan cheese. The sauce should begin to thicken.
- Add in roasted peppers/sun-dried tomatoes, spinach, seasonings, salt and pepper, allowing to cook until the spinach is just wilted. Add the chicken back to the pan, spooning the sauce mixture over the chicken to coat.
- Serve over a bed of cauliflower rice or zucchini noodles.
