Recipes › Main Course › Creamy Garlic Tuscan Chicken Recipe

Creamy Garlic Tuscan Chicken Recipe

Recipe by Pedro M. A. Neves

This Creamy Garlic Tuscan Chicken is a classic Italian-inspired dish featuring tender chicken breasts in a luxurious cream sauce infused with garlic, sun-dried tomatoes, and fresh basil. The silky sauce clings to the chicken while delivering authentic Tuscan flavors with minimal effort, making it perfect for elegant weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts (about 200g / 7 oz each)
• 60 ml / 1/4 cup extra virgin olive oil
• 8 cloves garlic, minced
• 120 ml / 1/2 cup dry white wine
• 240 ml / 1 cup heavy cream
• 100 g / 3/4 cup sun-dried tomatoes (oil-packed), sliced
• 50 g / 1/2 cup grated Parmigiano-Reggiano cheese
• 15 g / 1/4 cup fresh basil, torn
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Fresh lemon juice from 1/2 lemon

Instructions

1. Pat the chicken breasts dry with paper towels and season generously on both sides with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the pan and sear for 6-7 minutes until golden brown on the first side without moving them.

3. Flip the chicken and sear the second side for another 5-6 minutes until golden. Transfer the chicken to a clean plate and set aside.

4. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.

5. Deglaze the pan by pouring in the white wine and scraping up the browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 2-3 minutes.

6. Stir in the heavy cream and sun-dried tomatoes. Bring the sauce to a gentle simmer and cook for 2 minutes, stirring occasionally.

7. Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer for 5-8 minutes until the chicken is cooked through (internal temperature 165°F / 74°C).

8. Remove from heat and stir in the grated Parmigiano-Reggiano cheese, fresh basil, and a squeeze of lemon juice. Taste and adjust seasoning as needed.

9. Divide the chicken and sauce among four plates or a serving platter. Drizzle any extra sauce over the top and garnish with additional basil and a light grating of cheese.

Substitutions

• Replace heavy cream with 120 ml / 1/2 cup crème fraîche or Greek yogurt for a lighter, tangy version
• Substitute sun-dried tomatoes with fresh cherry tomatoes (halved) added in the last 2 minutes for a brighter flavor
• Use chicken thighs instead of breasts for richer, more forgiving meat that stays juicier
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a more peppery, intense Tuscan profile

Tips

• Do not skip the searing step—the golden crust develops flavor through the Maillard reaction and keeps the chicken moist
• Use dry white wine like Pinot Grigio or Vermentino; avoid wines labeled 'cooking wine' as they often contain added sodium
• For a one-pan meal, add pasta such as fettuccine or pappardelle to the sauce in the final minute, tossing gently to coat
• Make the sauce up to 2 hours ahead and refrigerate; reheat gently and add the cooked chicken just before serving

Tuscan cuisine emphasizes simplicity and quality ingredients rather than complex techniques. This dish reflects the Italian philosophy of 'cucina toscana,' where garlic, olive oil, and fresh herbs create depth without pretension, making it a beloved treatment for chicken throughout central Italy.

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