Description
These irresistible Tuscan Garlic Chicken Bites are a flavorful, creamy dish ready in just 30 minutes. Tender chicken pieces are seared and simmered in a rich sauce of garlic, sun-dried tomatoes, Parmesan, and spinach, finished with fresh herbs for a perfect weeknight meal inspired by the vibrant flavors of Tuscany.
Ingredients
Scale
Chicken
- 1 pound Boneless Skinless Chicken Breasts (Can substitute with chicken thighs for added richness.)
- 1 teaspoon Kosher Salt (Adjust to personal taste.)
- 1 teaspoon Black Pepper (Fresh ground offers the best flavor.)
- 1 teaspoon Italian Seasoning (A mix of herbs that captures the essence of Tuscany.)
Sauce & Vegetables
- 2 tablespoons Olive Oil (Use extra virgin for a deeper taste.)
- 4 cloves Garlic (Freshly minced works wonders.)
- 0.5 cup Sun-Dried Tomatoes (Oil-packed versions pack extra flavor.)
- 1 cup Heavy Cream (Half-and-half can lighten it up if desired.)
- 0.5 cup Freshly Grated Parmesan Cheese (Fresh grating improves melting.)
- 2 cups Baby Spinach (Can swap with kale if preferred.)
- 1 teaspoon Red Pepper Flakes (Optional; adjust based on your preference.)
- 0.25 cup Chopped Fresh Basil or Parsley (Perfect for garnish.)
Instructions
- Prep the Chicken: Cut boneless skinless chicken breasts into 1-inch pieces and pat dry with paper towels. Season the chicken evenly with kosher salt, black pepper, and Italian seasoning for a balanced flavor base.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken bites and sear them for 6–8 minutes, stirring occasionally, until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Using the same skillet, add freshly minced garlic and sauté for about 30 seconds until fragrant and aromatic, being careful not to burn it.
- Add Sun-Dried Tomatoes and Red Pepper Flakes: Stir in the sun-dried tomatoes and optional red pepper flakes. Cook for 1–2 minutes until the tomatoes are softened and the spices are well combined.
- Create the Creamy Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the freshly grated Parmesan cheese until it melts completely, forming a rich and creamy sauce.
- Incorporate Spinach: Add baby spinach to the sauce and cook for about a minute until wilted, enhancing the sauce with fresh greens.
- Combine Chicken and Simmer: Return the seared chicken to the skillet, stirring thoroughly to coat the pieces in sauce. Simmer the mixture for 2–3 minutes to meld the flavors and heat through the chicken.
- Season and Garnish: Taste the dish and adjust seasoning as needed with salt or pepper. Garnish with chopped fresh basil or parsley before serving to add a fresh, herbal finish.
Notes
- For richer flavor, substitute chicken breasts with boneless skinless chicken thighs.
- Use oil-packed sun-dried tomatoes for extra depth in the sauce.
- Half-and-half can be used instead of heavy cream for a lighter dish, though the sauce will be less rich.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Freshly grated Parmesan cheese melts better and provides a superior flavor than pre-grated.
- Serve over pasta, rice, or with a side of crusty bread to soak up the delicious sauce.
