Creamy Tuscan Garden Chicken is a comforting, restaurant-worthy dish made with tender golden chicken breasts simmered in a rich Parmesan cream sauce with sun-dried tomatoes, garlic, oregano, and fresh basil. Every bite is savory, velvety, and filled with the warm flavors of an Italian garden.
Elegant enough for entertaining yet simple enough for a weeknight dinner, this one-pan recipe pairs beautifully with pasta, mashed potatoes, rice, or crusty bread to soak up every drop of the delicious sauce.
Ingredients
- 1 pound boneless skinless chicken breasts cut in half horizontally (see Tip) or 4 thin-sliced boneless, skinless chicken breasts
- Salt and black pepper
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter salted or unsalted
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- ⅓ cup sliced sun-dried tomatoes, packed in oil
- 1½ cups chicken broth
- 1 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- Red-pepper flakes to taste
- ¾ cup heavy cream
- ½ cup grated Parmesan plus more for serving
- Fresh basil, for serving
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
- Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
- Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
- Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
- Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.
- Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with more freshly grated Parmesan and sliced basil on top.
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