Transport yourself to Italy with this creamy Tuscan Garlic Chicken. The flavor of chicken breasts is elevated by the dreamy sauce made with white wine, heavy cream, fresh spinach, aromatic garlic, and the robust taste of sun-dried tomatoes. Make sure to bake some bread, you will need it to sop up all that delicious sauce!
What Goes Into Tuscan Garlic Chicken Sauce?
To make this flavorful sauce you will need:
- White wine
- Heavy cream
- Chicken broth
- Minced garlic
- Italian seasoning
- Parmesan cheese
- Baby spinach
- Sun-dried tomatoes (not packed in oil)
How To Make Creamy Tuscan Garlic Sauce For Chicken?
- After browning the seasoned chicken breasts and transferring them to a plate, add ½ tbsp of olive oil to the same skillet and saute the minced garlic for 30 seconds.
- Pour in the white wine to deglaze the skillet, scraping the bottom to release anything stuck to it, and simmer until reduced by half.
- Add the chicken broth, heavy cream, Italian seasoning, parmesan cheese, spinach, and sun-dried tomatoes. Simmer until slightly thick and the spinach has wilted.
- Return the chicken breasts to the skillet and cook until heated through.
Can I Freeze Creamy Sauces?
You can, but the consistency won’t be the same after they thaw. I would rather you cook the sauce without adding the heavy cream and freeze it. Whenever you are ready to cook the chicken and add the sauce, thaw it out, heat it up and add the heavy cream just before serving the dish.
Other Creamy Chicken Recipes For You:
- Creamy Chicken Gorgonzola
- Creamy Chicken Gloria
- Creamy Chicken and Rice Soup
- Creamy Cajun Chicken Pasta
Creamy Tuscan Garlic Chicken
Make sure to bake some bread, you will need it to sop up all the delicious creamy sauce!
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Servings: 6
Ingredients
- 6 chicken breast halves
- 1 tbsp olive oil divided
- 3 garlic cloves minced
- ¼ cup white wine
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ½ cup grated parmesan cheese
- 1 cup baby spinach leaves
- ½ cup sun-dried tomatoes sliced (not packed in oil)
Instructions
- Season the chicken breasts with salt and pepper and brown them in a large skillet with ½ tbsp olive oil, over medium high heat for 3-4 minutes on each side or until fully cooked.
- After browning the seasoned chicken breasts and transferring them to a plate, add ½ tbsp of olive oil to the same skillet and saute the minced garlic for 30 seconds.
- Pour in the white wine to deglaze the skillet, scraping the bottom to release anything stuck to it, and simmer until reduced by half.
- Add the chicken broth, heavy cream, Italian seasoning, parmesan cheese, spinach, and sun-dried tomatoes. Simmer until slightly thick and the spinach has wilted.
- Return the chicken breasts to the skillet and cook until heated through. Serve over freshly cooked spaghetti or white rice.
Notes
- Don’t forget to season the chicken breasts on both sides with salt and pepper.
- Do not use oil-packed sun-dried tomatoes, they will make the sauce greasy.
- To properly brown the chicken breasts, make sure the skillet and oil are hot before placing the breasts on it, and don’t move them for 3 mins.
