Chef Joel & Jenn: Creamy Tuscan Garlic Chicken

It's been a busy month, but after a wonderful trip to Chicago, we had the last weekend free to basically do nothing. And how glorious it was. With the extra time, we popped open a bottle of wine (a Moreccio Bolgheri 2014) and started cooking.

The one bummer about the Creamy Tuscan Garlic Chicken is that it required a lot of ingredients I didn't already have. In general, I like to try and keep new recipes under $20 in case they're a disaster and we need to do a backup meal. This one came out to a little more than that because of things like spinach, Italian seasoning (we ran out of that), heavy cream, chicken stock, and sundried tomatoes that we didn't already have. 

The good news was this was my absolute favorite meal we've made so far. Hands down. I love anything creamy (even if it doesn't always like me) and there was something super special about this meal. We got two small chicken breasts cut them in half and cooked them for five minutes a side in a pan. We took the chicken out of the pan and added in the majority of the sauce. It came together beautifully. Meanwhile, while I was making the sauce Jenn was off making some beautiful linguine. 

It all came together perfectly. I was a little surprised the recipe called for garlic powder and not fresh garlic which might have popped a little more. Otherwise, there were two clean plates and a consensus that this is a new recipe to add to the Szerlip weekly dinners. 



  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes


  1. In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium-high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Recipe Source: The Recipe Critic