Introduction
If you’re looking for a restaurant-quality meal that you can whip up in under 30 minutes, this Creamy Garlic Butter Tuscan Chicken is about to become your new best friend. It’s elegant, incredibly flavorful, and looks like it belongs on the cover of a food magazine. The combination of juicy, pan-seared chicken, sun-dried tomatoes, and fresh spinach in a velvety garlic cream sauce is purely addictive. This is the meal I cook when I want to impress guests without spending all night in the kitchen. It’s low-carb, high-protein, and fits perfectly into that early January “healthy-ish” vibe.
Why You’ll Love This Recipe
- Restaurant Quality at Home: Tastes like a $30 entree for a fraction of the price.
- One-Pan Cleanup: The sauce is built directly in the skillet where the chicken sears.
- Packed with Superfoods: Uses fresh spinach and garlic for a nutritional boost.
- Low-Carb & Keto Friendly: Naturally high in protein and healthy fats.
- Versatile Serving: Delicious on its own, over pasta, or with a side of roasted cauliflower.
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts (thinly sliced)
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1/2 cup Sun-dried Tomatoes (drained and chopped)
- 3 cups Fresh Baby Spinach
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 4 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- Salt and Black Pepper
Instructions
- Sear the Chicken: Season chicken with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- Aromatics: In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Build the Sauce: Add the sun-dried tomatoes and heavy cream. Bring to a gentle simmer.
- The Wilt: Add the fresh spinach and stir until it begins to wilt into the sauce.
- The Cheese: Stir in the Parmesan cheese until the sauce thickens and becomes glossy.
- Combine: Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2 more minutes to let the flavors meld.
- Serve: Garnish with fresh parsley and serve hot.
Pro-Tips for Success
- Don’t Overcook the Spinach: Add the spinach at the very end. It only takes about 60 seconds to wilt, and you want it to stay vibrant green.
- Deglaze the Pan: Use the heavy cream to scrape up any brown bits (the fond) from the chicken—that’s where all the flavor lives!
Frequently Asked Questions (FAQ)
- Can I use Chicken Thighs? Absolutely! Thighs are even juicier and very forgiving in this sauce.
- What if the sauce is too thick? Add a splash of chicken broth or water to reach your desired consistency.