Chicken and cream together are always a great option, and even better with a special touch of the sun-dried tomatoes and a good combination of varied spices. This dish is full of creamy goodness and bold Italian flavors. It is fairly hearty all on its own since it is loaded with so many great veggies like spinach, artichoke, and sun dried tomatoes. You can serve it simply for a quick weeknight meal, or get a little more elaborate if you are having guests, but either way, this creamy Tuscan garlic chicken will shine.
This creamy Tuscan garlic chicken is a spectacular recipe that can accompany cauliflower risotto or zucchini spaghetti. You can also simply serve this dish with some low carb green veggies such as steamed asparagus. This recipe is relatively quick and easy, and it would make a great family dinner. With easy to find ingredients such as chicken breast, spinach, sour cream, cheese, and some herbs and spices, this dish will be a huge hit in your family.
We will begin with searing our Tuscan garlic chicken breasts in olive oil, about 5 to 6 minutes per side, or until done.
Remove chicken breasts from pan and add butter to the skillet; add in onions and garlic and cook for about 4 minutes. Stir in the tomatoes and spinach; cook for 1 minute, or until spinach is wilted. Add the heavy cream and season with basil, rosemary, and oregano. Continue to cook to a boil and stir in parmesan cheese. Place prepared chicken back in the pan, spoon the sauce on top of the chicken, and serve.
Ingredients;
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- salt and fresh ground pepper to taste
For the creamy Tuscan Sauce. - 1/2 tablespoon butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 package (6 to 8 ounces) baby spinach
- 1 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- salt and fresh ground pepper to taste
- 1/2 cup grated parmesan cheese
- chopped fresh parsley for garnish
Instructions;
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper.
- Place the chicken in the skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done.
- Cooking time also depends on the thickness of the chicken breasts; use thinner chicken breasts for faster cooking.
- Remove chicken from pan and set aside.
For the creamy Tuscan sauce. - Add butter to the pan and melt.
- Stir in onions and cook for 2 minutes.
- Stir in garlic and continue to cook for 1 more minute, or until onions are soft.
- Stir in tomatoes; cook for 1 minute.
- Stir in spinach and continue to cook until wilted, about 1 to 2 minutes more.
- Add heavy cream, basil, oregano, rosemary, salt, and pepper; bring to a boil.
- Mix in parmesan cheese; stir until sauce has thickened.
- Place chicken back in the pan and cook for 1 minute to heat through.
- Spoon sauce over the chicken, sprinkle with parsley and serve.
