Tuscan Garlic Chicken

Tuscan Garlic ChickenThis version is amazing!  I’m not sure if it’s exactly like the Olive Garden’s because it has been a while, but I can tell you that it’s really delicious.  It’s definitely going into my regular rotation for family meals.

Try it out, and let me know what you think.
Tuscan Garlic Chicken

Tuscan Garlic Chicken
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 ½ pounds boneless skinless chicken breasts, filleted
  2. ½ teaspoon garlic powder
  3. ½ teaspoon onion powder
  4. ½ teaspoon garlic salt
  5. 3 cloves garlic, coarsely minced
  6. 2 tablespoons olive oil
  7. ¼ cup white wine (optional)
  8. 1 can (14.5 ounce) chicken broth
  9. 2 cups heavy cream
  10. ½ tablespoon Italian seasoning
  11. 1 ½ cups Parmesan cheese
  12. 1 ½ cups spinach, chopped
  13. ½ cup smoked sun-dried tomatoes
  14. Salt and pepper to taste
Instructions
  1. Place the chicken pieces in a zippered plastic bag, and pound with a meat mallet until they’re uniformly about 1/3 inch thick. Then cut each flattened piece in half. Sprinkle with garlic powder and onion powder, and set aside.
  2. Heat a large skillet to medium. Add olive oil, and allow to warm for one minute, then sauté garlic for 1 minute, stirring constantly. Remove garlic from pan, and set aside.
  3. Turn up heat to medium-high, and add chicken pieces. Cook in batches until browned (3-5 minutes per side). Remove from pan, sprinkle with garlic salt, and set aside. Cover with foil.
  4. Pour chicken broth and white wine (if using) into pan, and bring to a boil, scraping all the brown bits off the pan. Simmer until reduced by half. Return garlic to pan, and stir in cream, Italian seasoning, and Parmesan. Bring back to a boil. Place chicken pieces in sauce, and simmer until sauce is desired thickness. Remove the chicken, again, and stir in spinach and sun-dried tomatoes. Simmer just until spinach wilts (2-3 minutes). Return chicken and stir until coated with sauce. Add salt and pepper to taste.
  5. Serve over pasta.
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Place the following in a zippered plastic bag: 1 ½ pounds boneless skinless chicken breasts, filleted (I ask the meat counter people to fillet them for me so that they're already thin) Pound with a meat mallet until they’re uniformly about 1/3 inch thick.

Place the following in a zippered plastic bag:
1 ½ pounds boneless skinless chicken breasts, filleted
(I ask the meat counter people to fillet them for me so that they’re already thin)
Pound with a meat mallet until they’re uniformly about 1/3 inch thick.

Cut each flattened piece in half. Then ...

Cut each flattened piece in half. Then …

… sprinkle with approximately
½ teaspoon garlic powder
½ teaspoon onion powder
Set aside.

Heat a large skillet to medium. Then add 2 tablespoons olive oil 3 cloves garlic, coarsely minced Sauté for 1-2 minutes, stirring constantly. (This will infuse the oil with garlic flavor). Remove garlic from pan, and set aside.

Heat a large skillet to medium. Then add
2 tablespoons olive oil
3 cloves garlic, coarsely minced
Sauté for 1-2 minutes, stirring constantly. (This will infuse the oil with garlic flavor). Remove garlic from pan, and set aside.

Turn up heat to medium-high, and add chicken pieces.

Turn up heat to medium-high, and add chicken pieces.

Cook in batches until browned (3-5 minutes per side).

Cook in batches until browned (3-5 minutes per side).

Remove from pan, and sprinkle with
½ teaspoon garlic salt
Cover with foil, and set aside

Pour into the hot pan:
1 can (14.5 ounce) chicken broth
¼ cup white wine (optional)
Bring to a boil, scraping up the brown bits, and simmer until reduced by half.

Add the sautéed garlic and: 2 cups heavy cream ½ tablespoon Italian seasoning 1 ½ cups Parmesan cheese Bring back to a boil.

Add the sautéed garlic and:
2 cups heavy cream
½ tablespoon Italian seasoning
1 ½ cups Parmesan cheese
Bring back to a boil.

Place chicken pieces in sauce, and simmer, uncovered, until sauce is desired thickness. This should take between 5-10 minutes, so this is when I start cooking my pasta.

Place chicken pieces in sauce, and simmer, uncovered, until sauce is desired thickness.
This should take between 5-10 minutes, so this is when I start cooking my pasta.

Remove the chicken, again, and set aside for just a few minutes.

Remove the chicken, again, and set aside for just a few minutes.

Stir the sauce, scraping the pan thoroughly, then ...

Stir the sauce, scraping the pan thoroughly, then …

... add: 1 ½ cups spinach, chopped ½ cup smoked sun-dried tomatoes Simmer just until spinach wilts (2-3 minutes).

… add:
1 ½ cups spinach, chopped
½ cup smoked sun-dried tomatoes
Simmer just until spinach wilts (2-3 minutes).

Return chicken, and stir until coated with sauce. Add salt and pepper to taste.

Return chicken, and stir until coated with sauce. Add salt and pepper to taste.

Immediately remove from heat, and ...

Immediately remove from heat, and …

... serve over your favorite pasta.

… serve over your favorite pasta.

So DELICIOUS!

So DELICIOUS!

  • Rebecca Parshall

    This was amazing! The recipe was easy to follow and even though I’m not an expert cook, it turned out really great. I had to call my brother-in-law and tell him to make it ASAP. We made a few tweaks for personal preference (more spinach, less cheese), but otherwise can’t get enough of it. It’s great the same day or even as leftovers. I love everything on your blog!

    • I’m so happy to hear that you liked it, and your tweaks sound great. Thanks for letting me know!