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Tuscan garlic chicken
Tuscan garlic chicken

Tuscan garlic chicken
Tuscan Garlic Chicken: A Gastronomic Adventure
Tuscan garlic chicken
Source
Ingredients:
1
Servings
  • 1
    item
     chicken breasts or thighs, boneless and skinless
  • 1
    item
     garlic, minced
  • 1
    item
     fresh rosemary and thyme, chopped
  • 1
    item
     sun-dried tomatoes, chopped
  • 1
    item
     spinach leaves
  • 1
    item
     chicken broth
  • 1
    item
     heavy cream
  • 1
    item
     parmesan cheese, grated
  • 1
    item
     olive oil
  • 1
    item
     salt and pepper
Tuscan garlic chicken
Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add the chicken to the skillet and cook until golden brown on both sides, ensuring it is cooked through.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
  5. Stir in heavy cream, chopped herbs, sun-dried tomatoes, and grated Parmesan cheese. Simmer until the sauce thickens.
  6. Return the chicken to the skillet, nestling it into the sauce. Add spinach leaves on top.
  7. Cover and simmer for a few minutes until the spinach wilts and the chicken is heated through.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with additional grated Parmesan cheese and fresh herbs.
  • 1
    item
     chicken breasts or thighs, boneless and skinless
  • 1
    item
     garlic, minced
  • 1
    item
     fresh rosemary and thyme, chopped
  • 1
    item
     sun-dried tomatoes, chopped
  • 1
    item
     spinach leaves
  • 1
    item
     chicken broth
  • 1
    item
     heavy cream
  • 1
    item
     parmesan cheese, grated
  • 1
    item
     olive oil
  • 1
    item
     salt and pepper
1
Servings
0

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add the chicken to the skillet and cook until golden brown on both sides, ensuring it is cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add chicken broth and deglaze the pan, scraping up any browned bits from the bottom.

Stir in heavy cream, chopped herbs, sun-dried tomatoes, and grated Parmesan cheese. Simmer until the sauce thickens.

Return the chicken to the skillet, nestling it into the sauce. Add spinach leaves on top.

Cover and simmer for a few minutes until the spinach wilts and the chicken is heated through.

Season with salt and pepper to taste.

Serve hot, garnished with additional grated Parmesan cheese and fresh herbs.

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