Tuscan Garlic Chicken

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4.5 from 139 votes

Tuscan Garlic Chicken features boneless skinless chicken breasts coated in a seasoned flour mixture, seared to a golden crust, then finished in the oven. The dish is complemented by a garlic-infused creamy sauce with spinach, red bell pepper, and Parmesan, served over fettuccine. This combination provides a savory, slightly herbed flavor with a balance of textures from the tender chicken and creamy pasta sauce.

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

Servings: 6 Servings

Calories: 708 kcal

Course: Main Course

Cuisine: Italian

Ingredients

¾ cup all-purpose flour
½ tablespoon salt
1 teaspoon black pepper
½ teaspoon basil dried
½ teaspoon oregano dried
4 chicken breast boneless skinless
5 tablespoons extra virgin olive oil divided
1 tablespoon garlic about 4-5 cloves, finely minced
1 red bell pepper cut into thin strips or chopped
½ cup chicken broth low-sodium
6 ounces spinach fresh
½ cup heavy cream
2 teaspoons cornstarch
1 cup milk lowfat
1 cup Parmesan Cheese freshly grated
1 pound Fettuccine pasta

Instructions

Cup of Yum

Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.
Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. Add additional salt and pepper to the sauce, if needed!
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Notes

Butterfly chicken breasts if very thick to ensure even cooking.
This recipe yields a moderately sauced dish; double the sauce ingredients if you prefer more sauce.

Nutrition Information

Serving 1 Serving Calories 708kcal (35%) Carbohydrates 73g (24%) Protein 38g (76%) Fat 29g (45%) Saturated Fat 11g (55%) Cholesterol 152mg (51%) Sodium 1007mg (42%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 708

% Daily Value*

Serving	1 Serving
Calories	708kcal	35%
Carbohydrates	73g	24%
Protein	38g	76%
Fat	29g	45%
Saturated Fat	11g	55%
Cholesterol	152mg	51%
Sodium	1007mg	42%
Fiber	4g	16%
Sugar	5g	10%

* Percent Daily Values are based on a 2,000 calorie diet.