Tuscan Garlic Chicken with Roasted Peppers

Serves 4

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

1/2 cup white wine (optional, can substitute with chicken broth)

1/2 cup heavy cream

1/4 cup chicken broth

1 cup roasted red peppers (jarred or homemade), sliced

1/2 cup fresh spinach, chopped

1/4 cup Parmesan cheese, grated

Fresh basil or parsley, chopped (for garnish)

Lemon wedges (for serving)

Cooked pasta or rice, for serving

Instructions

Cook the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season both sides of the chicken breasts with salt, pepper, dried oregano, dried basil, and crushed red pepper flakes (if using).

Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

Make the Sauce:

4. In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant.

5. Pour in the white wine (or chicken broth) and scrape any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.

6. Stir in the heavy cream and chicken broth, and bring to a simmer. Cook for 4-5 minutes until the sauce thickens slightly.

Add the Roasted Peppers and Spinach:

7. Stir in the roasted red peppers and chopped spinach, cooking for 2-3 minutes until the spinach wilts and the peppers are heated through.

Combine and Serve:

8. Return the chicken breasts to the skillet, spooning some of the sauce over the chicken. Let the chicken simmer in the sauce for 2-3 minutes to soak up the flavors.

9. Sprinkle the Parmesan cheese over the top and let it melt into the sauce.

10. Garnish with fresh basil or parsley and serve with lemon wedges on the side.

Serve:

11. Serve the Tuscan garlic chicken with roasted peppers over cooked pasta or rice to soak up the creamy sauce.

Tips and Suggestions

For extra flavor, add a few sundried tomatoes along with the roasted peppers.

To make it lighter, use half-and-half or a combination of milk and Greek yogurt instead of heavy cream.

Pair this dish with a simple green salad and garlic bread for a complete meal.

If you prefer boneless, skinless thighs, you can substitute them for the chicken breasts in this recipe.

Tuscan Garlic Chicken with Roasted Peppers is a creamy, flavorful dish that combines tender chicken with a rich garlic sauce, sweet roasted peppers, and a hint of spinach—perfectly balanced and comforting!