30-Min Creamy Tuscan Chicken With Parmesan Cheese
There is nothing that makes you look forward to colder months than Italian savory and creamy Tuscan chicken.
The bold-flavored chicken simmered saucy Tuscany cream sauce is the epitome of what fall and winter dishes can be.
It’s warm, flavorful, and savory. It’s the kind of dish you dream of all winter and feel the warmth and comfort in every bite you take.
This Italian creamy Tuscan garlic chicken is exactly what I want in my comfort food.
It’s classic, delightful, yet it’s elevated and upgraded.
It’s fancy enough to be a date-night dinner, yet has a down-to-earth feel that’s perfect for a family gathering.
What’s more, it’s loaded with herbs, fresh vegetables, and protein-rich chicken.
The tad of tart and tanginess from the sun-dried tomatoes simmered with the richness of cheese and cream is everything you want in a savory cream sauce.
Not to mention, chicken breast simmered in that sauce promises tender, juicy meat that cuts easily with a dinner knife.
I warn you. It’s so addictingly good. It’s hard to put down your fork once you taste this flavor-packed tender chicken recipe.
This recipe is a replica of the original Tuscan garlic chicken from Olive Garden, but it’s a lot healthier and has fewer calories. It’s also low-carb.
(No, I don’t know this popular Olive Garden recipe’s calories, but if it was anything like their other creamy dishes, it must be somewhere in the range of1300 – 1900 calories per serving.)
This Tuscan chicken keeps it lighter and comes under 700 calories per serving.
It is not a skinny version by any stretch, but it’s far more wholesome, fresher, and less heavy than the original.
This recipe uses all the fresh ingredients to maximize the flavors and bring out the aromas, which really hold the key to this delicious Italian-flavored dish.
The best part is, it comes easily in under 30 minutes.
If you are herb-fanatic like me, you’ll love this savory creamy garlic chicken dinner. It’s a total-winner chicken dinner recipe that’s always a big hit amongst even the pickiest eaters in the house.
Typically, this dish is served over pasta, but if you want to stay on the healthy side or keep your dinner low in carbs, I recommend serving this over zucchini noodles, roasted veggies, or even steamed cauliflower rice.
- 4 3-oz boneless chicken breasts or chicken thighs
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup all-purpose flour
- 2 tablespoon grass-fed Irish butter (I use Kerry Gold Irish Butter)
- 1 shallot, sliced
- 2 garlic cloves, minced
- 1 heart of the artichoke, chopped
- 1/4 cup dried tomatoes, chopped
- 1 1/2 cups fresh baby spinach
- 1 cup heavy cream
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1/2 cup Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 tablespoon fresh herbs (thyme, oregano, rosemary, basil, parsley, etc), chopped
- Sea salt and pepper to taste
- Season chicken breasts with salt, pepper, paprika, garlic powder, onion powder. Make sure both sides get well seasoned.
- Coat the chicken with flour.
- Heat a large skillet over medium heat and melt butter. Cook the coated chicken and sear for about 4 minutes. Reduce to medium-low heat, flip the chicken and cook the other side for another 3 minutes. Remove from the skillet and set aside.
- Lower the heat to medium and add shallot, garlic, and artichoke. Saute for 5 minutes until the vegetables are softer and cooked down.
- Add sun-dried tomatoes and fresh herbs. Saute for a few minutes and add the white wine. Reduce to half the amount and add the chicken broth.
- Stir in the cream and paprika. Simmer for a few minutes until it thickens. Add in Parmesan cheese and stir.
- Add spinach and return the chicken. Spoon the creamy parmesan sauce over the chicken.
- Serve over pasta or crusty bread. For low-carb options, see the notes.
- For low-carb options, serve over roasted veggies, cauliflower rice, or zucchini noodles.
- If you are trying to cut fat, use skinless chicken breasts instead of thighs or chicken breasts with skin.
- If you are out of fresh herbs, feel free to use Italian seasoning with lots of herbs.
- Store the leftovers in an airtight container and keep them in the refrigerator. When you are ready to eat, warm it up in the microwave for a few minutes.
- This Tuscan chicken recipe can be made in a cast-iron skillet, instant pot, or slow cooker.
Amount Per Serving:
Calories: 565Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 200mgSodium: 678mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 42g
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