Description
This Tuscan Garlic Chicken combines tender chicken breasts with a creamy garlic sauce, spinach, artichokes, and sun-dried tomatoes for a rich, comforting meal with bold Mediterranean flavors. It’s hearty, elegant, and ready in under 40 minutes!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (about 3–4)
- 2 cloves garlic, minced
- Pinch of salt and pepper, to taste
- 2 oz fresh baby spinach
- 14 oz can artichoke hearts, drained and chopped
- 8.5 oz jar sun-dried tomatoes, drained (reserve 1 tbsp of oil), chopped
- 1 cup mozzarella cheese, grated
- 1 tbsp olive oil (use reserved oil from tomatoes if possible)
- Optional: ¼ cup heavy cream or half-and-half for a creamier sauce
- Optional garnish: fresh basil or parsley
Instructions
- Prepare the chicken.
Season chicken breasts with salt and pepper on both sides. Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. - Cook the chicken.
Add chicken to the skillet and sear for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove from the skillet and set aside. - Sauté the garlic and vegetables.
In the same skillet, reduce heat to medium. Add the minced garlic and cook for about 30 seconds, just until fragrant. Then add chopped artichokes, sun-dried tomatoes, and spinach. Stir until spinach is wilted. - Make the sauce.
Reduce the heat to low. Stir in the mozzarella cheese (and cream, if using). Mix until the cheese melts into a creamy sauce. - Combine everything.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes to let the flavors meld. - Serve and enjoy.
Garnish with fresh basil or parsley and serve hot with pasta, rice, or roasted vegetables.
Notes
If your sauce feels too thick, thin it with a splash of chicken broth or milk.
For a deeper flavor, add a sprinkle of grated Parmesan before serving.
This dish works beautifully with thin-cut chicken breasts or tenderloins.