How to Make Creamy Tuscan Garlic Chicken in One Pan

Creamy Tuscan garlic chicken is one of those dishes that looks restaurant-quality but comes together in a single pan in about 30 minutes. Tender chicken breasts are seared until golden, then simmered in a rich cream sauce loaded with garlic, sun-dried tomatoes, fresh spinach and parmesan cheese. The flavours are bold and indulgent, and the whole thing feels special enough for guests yet simple enough for a weeknight dinner. It is the kind of meal that tastes like you spent hours in the kitchen when you really spent less than half an hour.

This recipe uses chicken breast boneless, and is seasoned simply with Italian herbs, salt and pepper, then seared to build a golden crust. The same pan is used to build the sauce, so all those browned bits from the chicken add depth and flavour to the final dish. Sun-dried tomatoes bring sweetness and a slight tang, spinach adds colour and nutrition, and heavy cream mixed with parmesan creates a sauce that is thick, silky and full of garlic. Serve it over pasta, rice or with crusty bread to soak up every drop of sauce. That is exactly what a great one-pan dinner should be.

Golden-seared Zorabian Chicken Breast Boneless fillets in a creamy garlic parmesan sauce with wilted spinach and sun-dried tomatoes in a dark skillet

Creamy Tuscan Garlic Chicken Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

For the Chicken

For the creamy garlic sauce

• 2 tbsp butter
• 5 to 6 cloves garlic, finely minced
• 1/2 cup chicken broth (low sodium)
• 1 cup heavy cream or whipping cream
• 1/2 cup sun-dried tomatoes (not in oil), chopped
• 1/2 cup freshly grated parmesan cheese
• 2 cups fresh baby spinach, roughly chopped
• 1/2 tsp Italian seasoning (for the sauce)
• Salt and black pepper to taste

To serve

  • Cooked pasta (fettuccine, penne or linguine)
  • Steamed rice or mashed potatoes (optional)
  • Crusty bread (optional)
  • Fresh parsley or basil, chopped (for garnish)
  • Extra parmesan cheese (for serving)

Steps

  1. If your chicken breasts are very thick (more than 2 cm), slice them in half horizontally to create two thinner pieces from each breast. This ensures even cooking. Pat the chicken dry with paper towels. Removing surface moisture helps the chicken develop a nice golden crust when seared.
  2. Season both sides of the chicken breasts with Italian seasoning, salt and black pepper. Rub the seasonings in gently so they stick to the surface.
  3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. Let the oil heat until it shimmers but does not smoke. This usually takes about 1 to 2 minutes.
  4. Add the seasoned chicken breasts to the hot pan. Do not overcrowd the pan. If needed, cook in batches. Sear the chicken for 4 to 5 minutes on the first side without moving it. The chicken should develop a golden-brown crust. Flip the chicken and cook for another 4 to 5 minutes on the second side until golden brown and cooked through. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit. If the chicken is not fully cooked, reduce the heat slightly and cook for an additional 2 to 3 minutes.
  5. Transfer the cooked chicken to a plate and cover loosely with aluminium foil to keep warm. Set aside. Do not wash the pan, as the browned bits left on the bottom will add flavour to the sauce.
  6. Reduce the heat to medium. Add the butter to the same pan. Once the butter has melted and starts to foam, add the minced garlic. Sauté the garlic for 30 seconds to 1 minute, stirring constantly, until it becomes fragrant and lightly golden. Be careful not to let the garlic burn as it will turn bitter.
  7. Pour in the chicken broth and increase the heat to medium-high. Bring the broth to a boil, stirring and scraping the bottom of the pan with a wooden spoon or spatula to loosen all the browned bits. Let the broth simmer for 2 to 3 minutes until it reduces slightly by about one-third. This concentrates the flavour.
  8. Reduce the heat to medium. Pour in the heavy cream and stir well to combine with the broth. Add the chopped sun-dried tomatoes and the grated parmesan cheese. Stir continuously until the parmesan melts and the sauce becomes smooth and creamy. This should take about 2 to 3 minutes. Do not let the sauce boil vigorously as this can cause the cream to separate.
  9. Add the chopped fresh spinach to the sauce. Stir gently and cook for 1 to 2 minutes until the spinach wilts completely and blends into the sauce. The spinach will reduce significantly in volume as it cooks.
  10. Season the sauce with the remaining 1/2 teaspoon of Italian seasoning, and add salt and black pepper to taste. Stir well. Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, add a splash of chicken broth or cream to loosen it. If it is too thin, let it simmer for another minute or two to thicken.
  11. Return the seared chicken breasts to the pan along with any juices that have accumulated on the plate. Spoon the creamy sauce over the chicken to coat it evenly. Reduce the heat to low and let the chicken simmer gently in the sauce for 3 to 5 minutes. This allows the chicken to absorb the flavours of the sauce and ensures it is heated through. If you prefer, you can slice the chicken into strips before returning it to the pan, which makes serving easier.
  12. Turn off the heat. Garnish with fresh chopped parsley or basil if desired. Serve the chicken immediately with the creamy sauce spooned generously over the top. Pair with cooked pasta, steamed rice, mashed potatoes or crusty bread to soak up the sauce. Pass extra grated parmesan at the table for those who want more.

Tips for Best Results:

  • Pat the chicken dry before seasoning and searing. This removes excess moisture and helps the chicken develop a golden crust instead of steaming in the pan.
  • Do not overcrowd the pan when searing the chicken. If the pan is too full, the chicken will steam instead of sear. Cook in batches if needed.
  • Use fresh garlic instead of garlic powder for the best flavour. Freshly minced garlic gives the sauce a bold, aromatic flavour that garlic powder cannot replicate.
  • Do not let the garlic burn. Burnt garlic tastes bitter and will ruin the sauce. Sauté it over medium heat and stir constantly.
  • Use sun-dried tomatoes that are not packed in oil for this recipe. The dry-packed variety has a more concentrated flavour. If you only have oil-packed sun-dried tomatoes, drain them well and pat them dry before using.
  • Use freshly grated parmesan cheese instead of pre-grated. Freshly grated parmesan melts more smoothly into the sauce and has a much better flavour. Pre-grated cheese often contains anti-caking agents that prevent it from melting properly.
  • Do not let the sauce boil vigorously after adding the cream. High heat can cause the cream to separate and the sauce to break. Keep it at a gentle simmer.
  • If the sauce is too thick, thin it out with a splash of chicken broth, cream or pasta water. If it is too thin, let it simmer for a few more minutes to reduce and thicken.
  • You can substitute chicken thighs for chicken breast if you prefer. Boneless, skinless chicken thighs are richer and more flavourful, and they stay moist even if slightly overcooked. Adjust the cooking time as thighs may take a minute or two longer.
  • This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Do not microwave on high heat as it can make the chicken rubbery.
  • Serve this Tuscan chicken over pasta for a classic pairing. Fettuccine, penne or linguine all work beautifully. You can also serve it over steamed rice, mashed potatoes or with crusty bread to mop up the sauce.

Creamy Tuscan garlic chicken is one of those recipes that proves restaurant-quality meals can be made at home with simple ingredients and one pan. It is rich, comforting and full of flavour, and once you have made it a few times, it becomes a regular on your dinner rotation. That is exactly what a great one-pan dinner should be.

Visit shop.zorabian.com to order Zorabian Chicken Breast Boneless and try this recipe today.

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