Best Tuscan Garlic Butter Chicken
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.Â
Ingredients
Scale
- 4 boneless skinless chicken breasts, halved lengthwise OR 8 boneless skinless chicken thighs, OR 8 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
- 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.
- 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.Â
- 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.