Creamy Tuscan Garlic Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
429 kcal
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Course
Main Course
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Cuisine
American
Creamy Tuscan Garlic Chicken
Description
This recipe starts by seasoning chicken breasts with Italian seasoning, salt, and pepper, then searing them in olive oil until golden and cooked through. Following this, the pan is deglazed with water, broth, or white wine, and butter is added to sauté diced onions until translucent. Garlic is cooked briefly to release aroma, then diced tomatoes and fresh baby spinach are added and cooked until the spinach wilts. Heavy cream and freshly grated Parmesan are stirred in to form a rich sauce that simmers briefly and thickens. The cooked chicken is returned to the skillet to warm through in the sauce, which coats the chicken breasts with its creamy texture.
This combination produces a flavorful entree with layers of savory garlic, fresh vegetables, and creamy cheese. It pairs well with side dishes that can absorb the sauce, like rice, pasta, or crusty bread.
For keto or low-carb versions, ingredient quantities for onion, tomato, and garlic can be adjusted down accordingly. Leftovers store well in the refrigerator for up to five days and reheat effectively on the stovetop or microwave. The dish also freezes well if packed airtight and thawed overnight before reheating.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 chicken breast split horizontally into 4 pieces total, boneless skinless
- 1 teaspoon Italian seasoning dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter unsalted
- 1 small yellow onion diced (about 3/4 cup)
- 6 to 8 garlic minced, cloves
- 1 large tomato diced (about 1 1/2 cups)
- 3 cups baby spinach
- 1 cup heavy cream
- 1/2 cup Parmesan Cheese freshly grated
- parsley for serving, fresh
Instructions
- Heat oil in a large skillet set over medium heat. Add chicken and season with Italian seasoning, salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Remove from the skillet and set aside.
- Reduce heat to medium-low, then add butter and a splash of water, broth or white wine, deglazing the brown bits from the pan. Saute onions for 5 minutes until translucent, then stir in garlic and cook 30 to 60 seconds, until fragrant.
- Add diced tomatoes and spinach, season with salt and pepper and cook until spinach begins to wilt.
- Stir in heavy cream and Parmesan cheese and bring mixture to a simmer. Reduce heat to low and summer until the sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, about 5 to 7 minutes.
- Garnish with parsley and serve immediately with your favorite side dishes.
Notes
- For a low-carb or keto version, reduce onion, tomato, and garlic quantities as suggested.
- Store leftovers in an airtight container in the fridge for 4-5 days and reheat on stovetop or microwave.
- This dish freezes well up to 3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 883mg | 37% |
| Potassium | 546mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3674IU | 73% |
| Vitamin C | 15mg | 17% |
| Calcium | 225mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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