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CreamyTuscan Chicken
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Creamy Tuscan Chicken

Pan-seared chicken cutlets in a flavorful cream sauce with spinach and sundried domatoes. A copycat version of Olive Garden's Tuscan Garlic Chicken that comes together in under 30 minutes.
Course Dinner
Cuisine Italian, American
Keyword copycat recipes, copycat tuscan garlic chicken, creamy chicken, garlic cream chicken, tuscan chicken
Prep Time 8 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • 3 cups fresh baby spinach
  • ½ cup sundried tomatoes cut into thin slices
  • 1 ½ cup freshly grated Pecorino Romano cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried marjoram
  • ¼ tsp ground thyme
  • ¼ tsp dried rosemary
  • 3 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 lb thinly sliced chicken cutlets
  • salt, ground black pepper, onion powder, to taste (for the chicken cutlets)
  • 3 cups heavy cream
  • 1 ½ cups low sodium chicken broth
  • 2 tsp cornstarch
  • 2 tsp cold water

Instructions

PREP INSTRUCTIONS

  • Slice the sundried tomatoes and set aside.
  • Grate the Pecorino Romano cheese and set aside.
  • Combine basil, oregano, marjoram, thyme, rosemary, and garlic powder in a small bowl and mix together. Set aside.
  • Whisk together the cornstarch and cold water in a small bowl to create a slurry. Set aside.
  • Season both sides of the chicken cutlets with salt, ground black pepper, and onion powder to taste.

COOKING INSTRUCTIONS

  • Heat the olive oil in a large skillet over medium-high heat.
  • Sear the chicken cutlets on one side until golden-brown, 3-4 minutes.** Flip and sear on the other side, 2-3 minutes. At this point, the chicken should be mostly cooked through. Remove the cutlets to a plate. Keep warm.
  • Reduce the heat under the skillet to medium. Stir in the chicken broth, deglazing the pan as you go. Stir in the heavy cream, spice mix, and grated cheese. Heat the cream sauce until thickened and lightly simmering, about 5 minutes.
  • Stir in the spinach and sundried tomatoes. Cook 1-2 minutes until the spinach is wilted.
  • Stir the cornstarch slurry into the sauce and let cook 1-2 minutes, until thickened.
  • Taste sauce; add salt and pepper to taste, if desired.
  • Transfer the chicken back into the skillet. Cover chicken with sauce and let warm through/finish cooking.
  • Serve Creamy Tuscan Chicken immediately over pasta, chickpea pasta, rice, farro, or other starch.

Notes

**You may need to sear the chicken in batches to avoid overcrowding the skillet.
Creamy Tuscan Chicken is an adapted version of this recipe.