Olive Garden Tuscan Chicken
This Olive Garden Tuscan Chicken recipe features tender, pan-seared chicken breasts smothered in a rich, creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach. It's a comforting, indulgent dish that's perfect for any occasion, bringing the classic flavors of Olive Garden right into your kitchen. Serve it with pasta, mashed potatoes, or roasted veggies for a satisfying meal your whole family will love.
Equipment
- 1 large skillet (12-inch)
- 1 meat thermometer (optional, for checking chicken doneness)
- 1 Wooden spoon or spatula
- 1 cutting board
- 1 knife (for chopping garlic, sun-dried tomatoes, etc.)
- 1 measuring cup (for cream and broth)
- 1 Grater (for Parmesan cheese)
- 1 small bowl (for seasoning chicken)
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp butter
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 3 cups fresh spinach
Optional:
- ½ tsp red pepper flakes for heat
Instructions
Season the Chicken:
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Cook the Chicken:
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and fully cooked (internal temperature of 160°F). Remove the chicken and set aside on a plate.
Make the Sauce:
- In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for an additional 2-3 minutes.
Add Cream and Broth:
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing the sauce to thicken for 3-5 minutes.
Add Parmesan:
- Stir in the freshly grated Parmesan cheese and allow it to melt into the sauce, creating a creamy, rich texture. Taste and adjust seasoning if necessary.
Add Spinach:
- Stir in the spinach and cook until wilted, about 2-3 minutes.
Combine Chicken with Sauce:
- Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Let everything simmer together for another 5 minutes.
Serve and Enjoy:
- Serve the Tuscan Chicken with your favorite side dish, like pasta, mashed potatoes, or roasted vegetables. Optionally, garnish with additional Parmesan or fresh herbs.
Notes
- Chicken Thighs: You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier alternative.
- Cream Substitute: If you want to make a lighter version, you can use half-and-half instead of heavy cream, although the sauce won’t be as rich.
- Sun-Dried Tomatoes: Be sure to use sun-dried tomatoes packed in oil for the best flavor, or rehydrate dry sun-dried tomatoes in warm water before using.
- Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat on the stovetop with a bit of extra broth or cream to maintain the sauce's consistency.
- Adding Spice: For a spicier version, add red pepper flakes or a finely chopped jalapeño to the sauce for a little heat.