This 15-minute Creamy Tuscan Garlic Chicken is a quick and easy one-pot meal. Chicken breasts are cooked in a garlic cream sauce with spinach, sun-dried tomatoes, and basil. It’s sure to become your new favorite!
Pat the chicken dry with a paper towel. Cut the chicken in half diagonally so you get chicken tender size pieces. Season with smoked paprika and salt.
Heat a large skillet on medium-high heat until hot. Add 2 tablespoons of sun-dried tomato oil or olive oil. Add chicken pieces and sear on each side for 2 minutes a side. Then remove to a plate and cover with foil to keep warm.
In the same pan, add more oil, chopped garlic and chopped sun dried tomatoes. Cook on medium low heat for 1-2 minutes. Move around so the garlic doesn’t burn.
Pour in the broth and heavy cream and stir to combine. Season with salt. Using a wooden spoon to scrape anything that stuck to the bottom of the pan, those are flavors. Reduce the heat to low and cook stirring for 2 minutes.
Add the spinach and chicken back in along with any juices the chicken released and let it cook for about 3-5 minutes to let the sauce thicken.
Sprinkle the dish with freshly chopped basil. Taste and adjust the seasonings according to taste.
Notes
Storing: The leftover chicken can be stored in an airtight container in the fridge for about 3 days. It can be kept in the same container or separate from the sauce.Reheating: Heat the chicken with sauce in a skillet over medium heat until it’s warmed through.Creamy sauce substitutions: The heavy cream base can be swapped for milk or dairy-free coconut cream and you can use white wine instead of vegetable broth.