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Homemade Tuscan Garlic Chicken recipe photo

Tuscan Garlic Chicken

This Tuscan Garlic Chicken is a crowd-pleaser! Tender chicken in a creamy garlic sauce with vibrant spinach and artichokes for a taste of Italy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 2 lbs boneless skinless chicken breasts about 3-4 chicken breasts
  • 2 cloves garlic finely minced
  • a pinch salt and pepper to enhance the flavors
  • 2 oz fresh baby spinach adds color and nutrients
  • 14 oz can artichoke hearts drained and chopped
  • 8.5 oz jar sun-dried tomatoes drained with 1 tbsp oil reserved
  • 1 cup mozzarella cheese grated

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Spatula or wooden spoon

Method
 

Cooking Steps:
  1. Start by seasoning the boneless skinless chicken breasts with a pinch of salt and pepper.
  2. In a large skillet over medium heat, add a splash of olive oil. Once hot, carefully place the chicken breasts in the skillet. Sauté for about 5-7 minutes on each side, or until cooked through and golden brown. Remove and set aside.
  3. In the same skillet, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it burn.
  4. Add chopped artichoke hearts and sun-dried tomatoes to the skillet, pouring in the reserved oil. Stir and let it cook for about 2-3 minutes.
  5. Add the fresh baby spinach, stirring until it wilts down.
  6. Return the sautéed chicken breasts to the skillet, nestling them among the vegetables.
  7. Sprinkle the grated mozzarella cheese over the chicken and vegetables. Cover the skillet and let it cook for an additional 3-5 minutes, or until the cheese melts.

Notes

  • For extra flavor, add a splash of white wine after sautéing the garlic.
  • This dish can be frozen for up to 3 months; portion it into freezer-safe containers.
  • For a variation, substitute asparagus for artichokes in spring.