This Garlic Tuscan Chicken is creamy, garlicy, with some sundried tomatoes, spinach and broccolini. It’s perfect to dip a nice crusty bread into or serve over pasta. I’m all about this dish!
I think what I love the best about tuscan chicken is HOW QUICKLY it comes together. I mean, not like 10 minutes quick, but It’s not an “60 minute slow simmer” dish.
Cook the chicken (about 8 minutes per side, then pull it out and make the sauce. Once the sauce incorporated and simmered for 10 minutes you’re done.
SO the secret of a good Tuscan Chicken dish is the garlic. Tuscany is BIG on garlic. So err on the side of more than less. I went with about 6 cloves.
Garlic Tuscan Chicken is easy enough for a weeknight, but comforting enough for a weekend dinner. What I love most about it is how versatile it is. I Added some spinach and broccolini to it.
You can add red peppers, zucchini, or egg plant. maybe even peas and carrots if you like – its all going to taste good in this garlicky Tuscan sauce.
Then served it over pasta for the wife, and kids, but I was more than content with dipping some toasted bread smothered in my
For the seasoning of this dish, go with those traditional Italian flavors. Oregano, basil, maybe a little rosemary or marjoram. But an off the shelf Italian seasoning (or my Sunday Night Spaghetti spice blend) will work too!
When cooking the chicken brown it in olive oil and butter and DON’T MOVE IT for the entirety of the 8 minutes. If you want – lightly coat your chicken in a little flour to help that crust form, and it will thicken the sauce a little too.
And if you’re feeling fancy – deglaze that pan with a little white wine. A chardonnay is perfect. It will add another dimension to the dish and really make it stand out!
This is a perfect recipe to throw in a few chicken breast in, but if you want to change it up a little, chicken thighs will work, or you could even do pork chops!
This Tuscan chicken recipe is such a great base, it makes a great dinner, and the leftovers are even better!
Garlic Tuscan Chicken
- 2 chicken breasts butterflied
- 2 tbsp olive oil
- 2 tbsp salted butter
- salt and pepper to taste
- 1/8 cup white wine
- 6 cloves garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp sun dried tomatoes
- 2 tsp oregano
- 2 tsp basil
- 1 tsp rosemary optional
- 1 cup baby spinach
- 1 cup broccolini
- In a skillet on medium heat, melt butter in olive oil. Place chicken breast in skillet and cook about 7-8 minutes on each side until internal temperature reads 165F. Set chicken aside, or place in a food warmer.
- Deglaze pan with wine, then add in cloves of garlic and let cook until aromatic. Pour in chicken broth heavy cream and whisk together.
- Stir in sun dried tomatoes, oregano, basil and rosemary and let simmer for about 5 minutes. Bring chicken back into skillet and reduce heat to low.
- Add in spinach and broccolini and let sook until tender. Serve on a crusty bread, or pasta and enjoy!