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 salt
  3. 3 cloves garlic, coarsely minced
  4. 2 tablespoons olive oil
  5. 1 can (14.5 ounce) chicken broth
  6. 2 cups heavy cream
  7. ½ tablespoon Italian seasoning
  8. 1 ½ cups Parmesan cheese
  9. 1 ½ cups spinach, chopped
  10. ½ cup smoked sun-dried tomatoes
  11. 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 salt, 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, and set aside. Cover with foil.
  4. Pour chicken broth 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 salt Set aside.

… sprinkle with approximately
½ teaspoon garlic salt
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 set aside. Cover with foil.

Remove from pan, and set aside. Cover with foil.

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

Pour into the hot pan:
1 can (14.5 ounce) chicken broth
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!