Olive Garden Tuscan Garlic Chicken
Recreate the delicious Olive Garden Tuscan Garlic Chicken at home with this easy and creamy garlic-infused recipe. Tender, golden-brown chicken breasts are simmered in a rich Parmesan garlic sauce with sun-dried tomatoes and spinach, creating a flavorful and satisfying dish. Serve it over pasta, rice, or with a side of garlic bread for a complete Italian-inspired meal!
Equipment
- Large Skillet or Pan – For searing the chicken and making the sauce.
- Cutting Board – To chop the garlic, sun-dried tomatoes, and spinach.
- Chef’s Knife – For slicing and prepping ingredients.
- Measuring Cups & Spoons – To ensure accurate ingredient portions.
- Tongs – For flipping and handling the chicken.
- Wooden Spoon – For stirring the sauce without scratching the pan.
- Grater – To freshly grate Parmesan cheese for the best flavor.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (cut in half if thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Garlic Cream Sauce:
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach roughly chopped
- 1 tablespoon butter
- ½ teaspoon red pepper flakes optional, for heat
Instructions
Step 1: Prepare the Chicken
- Season both sides of the chicken breasts with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 4-5 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F). Remove and set aside.
Step 2: Make the Garlic Cream Sauce
- In the same skillet, reduce the heat to medium and add butter.
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for another 1-2 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and fully incorporated into the sauce.
- Add red pepper flakes (if using) for extra heat.
Step 3: Add Spinach and Chicken
- Toss in the chopped spinach, stirring until wilted (1-2 minutes).
- Return the seared chicken to the skillet, spooning the sauce over the top.
- Let everything simmer for 3-4 minutes so the chicken absorbs the flavors.
Step 4: Serve and Enjoy
- Serve hot over pasta, rice, or with crusty bread. Garnish with extra Parmesan and fresh parsley, if desired.
Notes
- Chicken Alternative: Boneless chicken thighs can be used instead of chicken breasts for extra juiciness.
- Lighter Version: Use half-and-half instead of heavy cream and reduce the Parmesan slightly.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheating Tip: Reheat over low heat on the stovetop, adding a splash of chicken broth or cream to keep the sauce smooth.
- Best Pairings: Serve with fettuccine, mashed potatoes, or roasted vegetables for a balanced meal.