Description
Indulge in a delicious Tuscan Garlic Chicken with Creamy Tuscan Sauce served alongside crispy roasted baby potatoes. This Italian-American inspired dish is packed with flavor and sure to impress!
Ingredients
Scale
For the Potatoes:
- 1 ½ pounds baby potatoes, halved
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 2 cups fresh spinach, chopped
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Roast Potatoes: Toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and pepper. Roast on a baking sheet for 30–35 minutes until golden and crispy.
- Cook Chicken: Season chicken breasts with salt and pepper. Sear in a skillet with olive oil until golden brown and cooked through. Set aside.
- Make Sauce: In the same skillet, sauté garlic and cherry tomatoes. Add cream, chicken broth, Parmesan, basil, salt, and pepper. Simmer until thickened. Add spinach and cook until wilted. Return chicken to the skillet and simmer.
- Serve: Serve chicken with sauce alongside roasted potatoes. Garnish with parsley.
Notes
- For extra flavor, marinate chicken in olive oil, garlic, and herbs before cooking.
- You can substitute kale for spinach or add sun-dried tomatoes for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with potatoes and sauce
- Calories: 560
- Sugar: 4g
- Sodium: 430mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 150mg
