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A creamy, flavorful chicken dinner cooked in one skillet with garlic, fresh spinach, ripe tomatoes, and a luscious cream sauce, ready in under 40 minutes.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 boneless skinless chicken breasts, sliced horizontally into 4 pieces
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 3/4 cup)
  • 6 to 8 cloves garlic, minced
  • 1 large tomato, diced (about 1 1/2 cups)
  • 3 cups baby spinach
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh parsley, for serving

Instructions

  1. Slice boneless skinless chicken breasts horizontally into 4 even pieces.
  2. Dice the yellow onion and tomato; mince the garlic; grate the Parmesan; measure the heavy cream and baby spinach.
  3. Heat olive oil in a large skillet over medium heat.
  4. Season chicken pieces with dried Italian seasoning, salt, and black pepper, then add to the skillet.
  5. Cook chicken until golden brown and cooked through, about 8 minutes per side or until internal temperature reaches 165°F; remove chicken and set aside.
  6. Lower heat to medium-low.
  7. Add unsalted butter and a splash of water, broth, or white wine to deglaze the pan, scraping up browned bits.
  8. Sauté diced onion until soft and translucent, about 5 minutes.
  9. Stir in minced garlic and cook 30–60 seconds until fragrant.
  10. Add diced tomatoes and baby spinach, season with salt and pepper, and cook until the spinach just starts to wilt.
  11. Pour in heavy cream and sprinkle grated Parmesan over the vegetables; bring to a gentle simmer and cook until the sauce reduces slightly, about 3 minutes.
  12. Return the chicken to the skillet and heat through for 5–7 minutes.
  13. Garnish with fresh parsley before serving.

Notes

Cut the chicken breasts into equally sized pieces for even cooking; use a meat thermometer to check doneness (165°F)., Add spinach at the end to prevent sogginess., Use fresh garlic for the best flavor., To keep it low-carb or keto, reduce onion and tomato to 1/2 cup each and garlic to 4 cloves, and serve with low-carb sides such as zucchini noodles or cauliflower rice., The recipe can be adapted for dairy-free diets by substituting heavy cream and Parmesan with full-fat coconut milk or unsweetened oat cream and a dairy-free Parmesan alternative., For freezing, store chicken and sauce separately and add fresh cream when reheating to restore creaminess., Use a larger skillet or cook in batches when doubling the recipe to avoid overcrowding and ensure proper browning.

Nutrition

Find it online: https://margorecipes.com/creamy-tuscan-garlic-chicken/