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Creamy Garlic Tuscan Chicken

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4.73000 from 11 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 738.5kcal
Servings: 4 People
Metric - Imperial

Ingredients

Chicken & Seasoning

  • 4 Chicken Breasts Sliced or Diced
  • 15 ml Olive Oil
  • 4 g Onion Powder
  • 4 g Garlic Powder
  • 2 g Sweet or Smoked Paprika
  • Salt & Pepper

Tuscan Sauce

  • 14 g Unsalted Butter
  • 1 Brown (Yellow) Onion Diced
  • 6 Garlic Cloves Minced
  • 20 g Tomato Paste
  • 100 g Sun-Dried Tomatoes Chopped
  • 1 g Dried Oregano
  • 2 g Sweet or Smoked Paprika
  • 125 ml Dry White Wine
  • 180 ml Chicken Stock
  • 400 ml Thickened Cream
  • 60 g Parmesan Cheese Grated
  • 10 g Fresh Basil Torn or Chopped
  • 120 g Baby Spinach Washed
  • Salt & Pepper To Taste

Method

  • Place the chicken breasts into a mixing bowl and add the olive oil, onion powder, garlic powder, paprika, and seasoning to taste. Mix to combine.
  • Place a large high-rimmed pan or pot over medium-high heat, add the seasoned chicken, and sear for 5-6 minutes on each side, or until cooked through to an internal temperature of 74°C (165°F). Remove and keep warm.
  • In the same pan or pot, add the butter, allow it to melt, and add the onion. Sauté for 3 minutes. Add the garlic, tomato paste, sun-dried tomato, dried oregano, paprika, and salt to taste. Sauté for 1 minute. Add the wine and deglaze for 1 minute.
  • Add the chicken stock and reduce for 1 minute, stirring regularly. Add the cream and mix to combine. Bring to a boil, reduce the heat to low, and simmer for 6 minutes.
  • Add the parmesan cheese, most of the basil, and the baby spinach. Mix to melt the cheese and cook for 1 minute to wilt the spinach.
  • Add the seared chicken into the sauce along with any resting juices. Mix to combine, check and adjust the seasoning, and remove from the heat.
  • Serve in bowls with a variety of your favourite sides. Serve with bread and garnish with the reserved basil leaves. Dig in.
Chef's Tips
Sear the chicken to a deep golden colour before adding it to the sauce — it only gets a brief reheat at the end, so this step is what needs to fully cook it through.
Let the sauce reduce properly at each stage (after the wine, after the stock, and during the final simmer) — rushing any of these steps leaves it thinner and less concentrated in flavour.
Stir the spinach through just until wilted, not longer — it only takes a minute, and overcooking it makes the sauce watery as it releases moisture.
Storage & Reheating
This will keep in the fridge for up to 3 days in an airtight container. As a cream-based sauce, it can split slightly once frozen and thawed, so it's best kept in the fridge rather than frozen if possible — if you do freeze it, give it a good stir while reheating to bring it back together. Reheat gently in a pan or the microwave with a splash of milk or cream to loosen the sauce back up.
Serving 460gCalories 738.5kcalCarbohydrates 26.3gProtein 48.4gFat 47.9gSaturated Fat 27.3gPolyunsaturated Fat 2.52gMonounsaturated Fat 6.04gTrans Fat 2.9gCholesterol 138.1mgSodium 327mgPotassium 1802.1mgFiber 47gSugar 15.1gVitamin A 537.37IUVitamin C 23.26mgCalcium 94.3mgIron 4.1mg