Tuscan Garlic Butter Chicken: Best Version! (2022)

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This Tuscan Garlic Butter Chicken might be my number one, back-pocket recipe. It’s the kind of recipe that is almost always a hit, no matter who I’m cooking for (except for vegetarians, then just use tofu or tempeh or something) and I genuinely crave it more than any other thing.

This could be due to my insatiable love for garlic, but jury’s out there. With only a handful of cheap pantry ingredients required, this is a 30-minute, one-pan recipe that just absolutely wins the day. This is the best version of Tuscan Garlic Butter Chicken that I’ve ever made/tried and I think you guys are going to dig it, too.

Table of Contents

What is Tuscan Garlic Butter Chicken?

The “Tuscan” really just comes from the fact that this recipe has spinach in it. That always makes me laugh, if I’m being honest with you. Somehow, the addition of greens or spinach to a dish all of a sudden qualifies it as “Tuscan.” Not sure how people in Tuscany feel about that, but alas.

A slightly lighter Tuscan Garlic Butter Chicken

A lot of recipes for garlic butter this-and-that call for heavy cream, and to be honest guys, I almost never use heavy cream in my recipes. Half and half usually works just as well and you’ll save a TON of calories without sacrificing any flavor or body in your sauce.

(Video) Tuscan Chicken | The Ultimate Chicken Dinner?

So, I’ve written my recipe with half and half. BUT. If you have cream and would rather use that – do it! You could even use milk in a pinch. Or coconut milk. Seriously, this recipe is flexible. It will still be amazing, no matter which road you take. Isn’t that such good news? And can’t we all use a little more of that right now?

Fresh vs. Canned Tomatoes

You can really use either in this recipe, to be honest. Another reason why I love it so much. I typically use canned, because (thanks to Costco) I’ve always got loads on hand. But you can easily chop up a few fresh Romas or a half-pint of cherry or grape tomatoes to accomplish the goal here.

When it comes to canned, I do think San Marzano are a notch above the rest, in case you find yourself in the canned tomato section, wondering which kind to buy. That’s your very best bet.

Anyway. I’ve got several “Garlic Butter” based recipes here on this site and – call them what you want – they are SO DELICIOUS. My Tuscan Garlic Butter Salmon and Shrimp is the best when you want to impress. Or, you can go a little smoky and spicy with things and try my Chipotle Garlic Butter Chicken (also a winner chicken dinner). If you’re into citrus, then my easy Herby Lemon Butter Chicken will happily fit the bill.

Tuscan Garlic Butter Chicken: Best Version! (3)
Tuscan Garlic Butter Chicken: Best Version! (4)
Tuscan Garlic Butter Chicken: Best Version! (5)

What you’ll need to make this recipe

A simple collection of accessible, affordable ingredients come together in this easy-as-can be recipe. The butter and half and half calm the acidity of the tomatoes, and combine with punchy garlic to create a gorgeous and basically addictive sauce.

INGREDIENTS

  • 4 boneless skinless chicken breasts, halved lengthwiseOR8 boneless skinless chicken thighs, OR8 to 12 chicken tenderloins (you choose the cut!)
  • Salt and pepper, to taste
  • 1 TBSP dried oregano
  • 3 TBSP olive oil, plus more as needed
  • 4 TBSP butter (1/2 stick)
  • 1 small to medium onion, diced
  • 3 large garlic cloves (or 4 smaller ones), minced
  • 5 cups fresh baby spinach (give or take)
  • 15-ounce can diced tomatoes (or 1.5 cups halved cherry/grape tomatoes)
  • 1.5 cups half and half
  • 1 cup grated parmesan cheese (or pecorino, or Romano)
Tuscan Garlic Butter Chicken: Best Version! (6)
Tuscan Garlic Butter Chicken: Best Version! (7)

Kitchen Little Essentials

For this Tuscan Garlic Butter Chicken recipe, you will need:

A large skillet

Cutting board

Chef’s knife

(Video) This Tuscan Styled Chicken has the best flavour of any sauce I've made so far

Tuscan Garlic Butter Chicken: Best Version! (8)

How to Make Tuscan Garlic Butter Chicken

This is a 30-minute, one-pan meal that costs pennies to make (especially is you opt for chicken thighs), so it is a true My Kitchen Little classic. Here’s the low-down:

DIRECTIONS

  1. You can use whatever chicken you’ve got on hand (boneless, preferably). I have made this with boneless, skinless chicken breasts, tenderloins and thighs and all turn out great. If you’re using boneless skinless breasts, just take your chef’s knife and, working lengthwise, cut the breasts in half so they’re smaller. I also like to pound my chicken breasts a little with a heavy-bottomed glass. This flattens them so they lay better for me in the pan and can pick up even more brown color (that part is optional, just a nice tip). Bigger pieces of chicken will just take a bit longer to brown, but the directions are the same for any cut.
  2. Brown your chicken in batches. This will enable them to get crunchier and browner without crowding the pan, all of the pieces messing with each other’ personal space. Personal space in crucial to proper browning.
  3. After all of the meat is browned, transfer to a tray/plate and then we’ll build the sauce up in the same pan. DON’T WIPE IT OUT! The browned bits are called “fond” and equal major flavor for our sauce. The same goes for any juices that collect around the chicken as it waits. We’ll pour those back into the sauce when we add the chicken back in at the end, and it’s like hitting the “turbo boost” button so far as the flavor is concerned. It’s lush, let me tell you.
  4. We’ll add butter to the pan and a little more oil. The oil will help keep the butter from burning while we saute’ our onions and then the tomatoes, spinach and garlic.
  5. At this point, adding in a splash of wine, and allowing it to cook down for a couple of minutes wouldn’t be a bad idea. If you’ve got it – go for it!

I use canned diced or whole tomatoes when I make this, and I think it’s probably the best option. But let’s say you’ve got some cherry or grape tomatoes that you need to use up – those will work really well here, too. Just halve them and allow them to cook for a little longer in the pan before adding in the half and half, until they’ve started to shrink and release their juices a bit.

Enjoy this one, friends.

Tuscan Garlic Butter Chicken: Best Version! (9)

If you like the looks of this Tuscan Garlic Butter Chicken, you might also enjoy:

Lemon Butter Chicken with Herbs

Creamy Dill Chicken with Potatoes and Green Beans

Lighter Hungarian Chicken Paprikash

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Best Tuscan Garlic Butter Chicken

★★★★★5 from 1 reviews

An addictive, crave-worthy garlic butter sauce with fresh spinach, tomatoes and onion. This goes well on almost any proteins you’ve got – I use it on all manner of chicken and salmon, and often throw some fresh shrimp on top as well. A crowd-pleasing recipe that is super cheap to make, this is a true back-pocket gem to have in your arsenal. I highly recommend serving this with pasta and/or crusty bread to help sop up all of the sauce.

  • Author: Lauren McDuffie

(Video) TUSCAN MUSHROOMS | Creamy Garlic Buttery Mushrooms Recipe

Ingredients

Scale

  • 4 boneless skinless chicken breasts, halved lengthwiseOR8 boneless skinless chicken thighs, OR8 to 12 chicken tenderloins (you choose the cut!)
  • Salt and pepper, to taste
  • 1 TBSP dried oregano
  • 3 TBSP olive oil, plus more as needed
  • 4 TBSP butter (1/2 stick)
  • 1 small to medium onion, diced
  • 3 large garlic cloves (or 4 smaller ones), minced
  • 5 cups fresh baby spinach (give or take)
  • 15-ounce can diced tomatoes (or 1.5 cups halved cherry/grape tomatoes)
  • 1.5 cups half and half
  • 1 cup grated parmesan cheese (or pecorino, or Romano)

Instructions

  1. Season your chicken pieces generously with salt, pepper, and oregano on all sides. Add 2 TBSP of the olive oil to a large skillet set over medium high heat. When the oil is hot and working in batches if necessary, cook the chicken until golden brown and crusty on both sides (time varies depending on the cut but typically is about 4 to 5 minutes per side). Transfer the browned chicken to a plate or baking sheet while you make the sauce.
  2. For the sauce, reduce the heat to medium/med-low and add the butter to the same pan in which you cooked the chicken (don’t wipe out the pan!). Add another 1 TBSP of olive oil to the pan as well and add the onion. Cook, stirring, for just about 2 minutes. Add the tomatoes (either canned or fresh work fine) and the spinach. Cook, stirring frequently, until the spinach has wilted down; about 3 minutes. Add the garlic and cook, stirring, for another 30 seconds or so.
  3. Add the half and half and the cheese and stir to combine. Season lightly with salt and pepper, or to taste. Slide the chicken, and any juices, back into the pan. Allow the chicken to simmer gently in the sauce for about 5 minutes before serving.

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Tuscan Garlic Butter Chicken

Whether you’re opting for a marinade or a spice rub or paste , a dressing or a pan sauce , finding creative and clever ways to impart great, bold flavors into or onto a simple chicken breast is an essential step in making them taste not just good, but great.. Yes, chicken breasts can be great.. Add the garlic and cook for one minute, stirring.. If you like the looks of this Chipotle Garlic Butter Chicken, you might also enjoy:. Add the garlic and cook for one minute, stirring.

Truth be told, it wasn’t really tough – everything I needed to make this a truly great version of homemade Alice Springs Chicken was already in my pantry.. Anyway, here are the things that I did to level up this homemade version of Alice Springs Chicken …. In the case of our chicken from Alice Springs, a little bit of chicken stock concentrate absolutely lifts an otherwise ordinary-ish sauce up and into a much more interesting place.. Pour about ⅓ of this mixture (you just need enough to coat the chicken) into a large zip-top bag, and add the chicken.. Add a little more oil to the pan, if needed, and place the marinated chicken breasts in a single, even layer in the pan (still over medium high heat).. If things start looking too dark/caramelized (that’s the honey), just finish the chicken and then add a little water to the skillet, scraping up the browned bits to release them.. Turn off the heat and top the chicken with the reserved marinade/sauce, along with the mushrooms, cheese, and bacon (chopped or not).. Pour about ⅓ of this mixture (you just need enough to coat the chicken) into a large zip-top bag, and add the chicken.. Add a little more oil to the pan, if needed, and place the marinated chicken breasts in a single, even layer in the pan (still over medium high heat).. If things start looking too dark/caramelized (that’s the honey), just finish the chicken and then add a little water to the skillet, scraping up the browned bits to release them.. Turn off the heat and top the chicken with the reserved marinade/sauce, along with the mushrooms, cheese, and bacon (chopped or not).

I love an easy dinner recipe and this Tuscan chicken is the definition of easy and one of my favorite chicken recipes!. You can use skinless chicken breasts or boneless skinless chicken breasts.. All-purpose flour – when you dredge the chicken in the flour before searing, it helps give the breasts a nice golden crust.. Chicken stock – the stock along with the cream helps make the creamy and flavorful sauce.. Add the remaining butter, minced garlic and 1 1/2 tablespoon of flour to your pan and cook while whisking constantly for about 45 seconds, then stir in the stock and oregano.. Return chicken to the pan then spoon sauce over top and serve.. I highly recommend using fresh garlic but if you’re all out, you can add garlic powder to the stock and oregano.. If you want to make the sauce a tad bit lighter, you can swap the heavy cream for a half and half cream or a lower fat content cream.. Pound the chicken breasts so they are an even thickness of about an inch thick then season with salt and pepper then dredge in flour.. Once hot add two chicken breasts and cover.. Transfer cooked chicken to a plate then repeat for the remaining chicken breasts.. Once melted add in the minced garlic and a tablespoon of flour and cook while stirring constantly for about 45 seconds then whisk in the chicken stock and oregano.. If your chicken breasts were frozen beforehand, make sure they’re fully thawed and that you pat the chicken dry of any moisture.. I highly recommend using fresh garlic but if you’re all out, you can add garlic powder to the stock and oregano.. If you want to make the sauce a tad bit lighter, you can swap the heavy cream for a half and half cream or a lower fat content cream.

You prepare the chicken and veggies in a skillet on the stovetop, and then combine everything together and bake to perfection in the oven — in the same skillet.. For this recipe, we used boneless, skinless chicken thighs , but if you’re hoping to use bone-in thighs or boneless breasts, we have some recommendations on how to do so below!. CHICKEN THIGHS –> We used boneless chicken thighs in this recipe because chicken thighs tend to have a bit more fat in them compared to chicken breasts.. Step by Step First, preheat the oven to 375ºF, and season the chicken thighs with salt and pepper.. When the olive oil is fragrant, sear the chicken thighs on both sides for 2 minutes to brown.. Then, remove the chicken thighs from the skillet and set aside.. Then, add in chicken broth and heavy cream and continue to cook for 2-3 more minutes or until the kale is wilted.. Bake everything in the skillet at 375ºF for around 15 minutes, or until your chicken thighs reach an internal temperature of 165ºF.. boneless, skinless chicken thighs 1/4 teaspoon ground pepper 1/2 teaspoon salt 1.5 tablespoons olive oil 2 tablespoons butter 1/2 medium white onion, minced 5 cloves garlic, smashed and minced 4 cups chopped kale, packed 1/3 cups sun-dried tomatoes, with liquid 1.5 cups chicken broth 3 tablespoons heavy cream 1 teaspoon Italian seasoning 16 -oz.. When the olive oil is fragrant, sear chicken thighs on both sides for 2 minutes to brown.. Remove chicken thighs from skillet and set aside.. Then, add in chicken broth and heavy cream and continue to cook for 2-3 more minutes or until kale is wilted.. Bake at 375ºF for around 15 minutes or until your chicken thighs reach an internal temperature of 165ºF.

This delicious Parmesan Tuscan chicken recipes is very much like Olive Garden Tuscan Chicken.. Seasong chicken with salt, pepper and oreganoBrown the chicken in hot panBrowned chicken resting on plate Making creamy chicken recipes is easier than you may imagine.. and fresh tomatoes stirring Add baby spinach to panReduce the heat to medium-low heat pour in the heavy cream and the parmesan cheese and stir gently as you bring the sauce to a nice simmer, then reduce the heat and thicken the sauce.. Stir in heavy cream.Add parmesan cheese and stir to meltreturn chicken to pan and warm Put the chicken back into the pan with all the yummy sauce and cook for another few minutes.. Keyword: one pan Tuscan chicken in parmesan cream sauce, Parmsean tuscan chicken, tuscan chicken. 4 chicken breasts boneless, skinless 1 tablespoon extra virgin olive oil kosher salt black pepper 1 teaspoon oregano 3 tablespoons butter 1 small shallot minced (optional) 3 cloves garlic minced 1 cup cherry tomatoes halved (or grape tomatoes) 3 cups baby spinach ¼-1/2 cup sun-dried tomatoes dry or oil-packed 1/2 cup heavy cream ¼ cup Parmesan fresh grated lemon wedges for serving (optional) fresh basil for garnish. Pat the chicken dry with paper towels, then sprinkle chicken on both sides with salt and pepper and oregano, then add to a hot pan, cooking until golden, about 4-5 minutes per side, depending on thickness of breasts.

Videos

1. Tuscan Garlic Chicken and Linguine
(The Slow Roasted Italian)
2. Tuscan Garlic Chicken
(Olive Garden)
3. Creamy Tuscan Chicken in 30 Minutes
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4. Yummy Creamy Tuscan Garlic Chicken Recipe
(Life Play Digital)
5. Creamy Tuscan Garlic Chicken ~ One Pot Chicken Dinner Recipe
(Tess Cooks 4u)
6. InnerFoodies - Tuscan Garlic Butter Chicken
(Izzy Martinez - Travel Junkie LIfestyle)

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