Creamy Garlic Tuscan Chicken: An Easy, Restaurant-Quality 30-Minute Dinner

If you are looking for a dinner that feels like it came out of a high-end Italian bistro but takes only half an hour to pull together on a weeknight,Creamy Garlic Tuscan Chickenis your answer. Tender, golden-brown chicken breasts are bathed in a velvety garlic, parmesan, and heavy cream sauce, then tossed with sweet sun-dried tomatoes and fresh baby spinach.

Best of all? It requires just one skillet and simple ingredients you likely already have in your kitchen. Here is how to make it tonight.

Ingredients

For the Chicken:

• 2 large chicken breasts (cut in half horizontally to make 4 thin cutlets)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste

For the Tuscan Cream Sauce:

• 1 tablespoon butter (or oil from the sun-dried tomato jar)
• 4 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, drained and sliced
• 1 cup chicken broth (or dry white wine)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• Fresh basil or parsley for garnish

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

1. Pat the chicken cutlets completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Once hot, add the chicken cutlets. Sear for about 4 to 5 minutes on each side until golden brown and cooked through (internal temperature reaches 74°C or 165°F).
4. Remove the chicken from the skillet and set it aside on a warm plate.

Step 2: Build the Garlic and Tomato Base

1. In the same skillet with the remaining pan drippings, melt another tablespoon of butter.
2. Add the minced garlic and sliced sun-dried tomatoes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits stuck to the bottom. Let it simmer for 2 minutes to reduce slightly.

Step 3: Create the Cream Sauce

1. Reduce the heat to medium-low and pour in the heavy cream.
2. Stir in the grated Parmesan cheese, allowing it to melt smoothly into the liquid until the sauce thickens slightly.
3. Add the fresh baby spinach to the pan. Cook for 1 to 2 minutes, stirring gently, until the spinach wilts right into the sauce.

Step 4: Combine and Serve

1. Nestlem the cooked chicken cutlets back into the skillet, spooning the rich Tuscan cream sauce generously over the top.
2. Let everything warm together for 2 minutes so the chicken absorbs the flavors.
3. Garnish with chopped fresh basil or parsley and extra grated parmesan before serving.

Serving Suggestion:This rich, creamy dish pairs beautifully with a side of garlic butter pasta, crusty artisanal bread to soak up the sauce, or a bed of steamed jasmine rice and roasted asparagus.

What is your favorite quick protein to cook on a busy weeknight?