Tuscan Garlic Chicken is as decadent as it gets–tender chicken in a garlic parmesan cream sauce, but under 200 calories!
Are you sick of copycat recipes yet? That seems to be a majority of the requests I get from readers, and I’m happy to oblige. The Olive Garden version of this dish comes in at 38 points! Yikes.
I’m pretty sure they don’t have it on their menu anymore, so if you’re looking to recreate this meal with the added bonus of cutting some calories, then you’re in the right place!
Lightening it up
I tend to gravitate towards cream sauces when I eat at restaurants, and this sauce blows just about every other one out of the water.
Of course I love Creamy Mushroom Parmesan Chicken, and Skinny Alfredo is a staple in my home. But I love that I can sneak some leafy green in here without really tasting them. And the colors are gorgeous!
The key to lightening up cream sauces, I’ve found anyway, is a combo of almond milk, full-fat half and half, cornstarch to bind it all together, and parmesan cheese to add extra flavor. This technique always results in a luscious sauce that is lighter but doesn’t sacrifice flavor and texture.
What do i serve with Tuscan Garlic CHicken?
Even though the chicken is juicy and tender, the real star if, of course, the sauce. So serve this with something you can use to mop up all of that deliciousness.
One full serving is about 1/3 cup of sauce, so you could definitely serve this over plain pasta. That’s how I did it the second time around, and it was like a more complex chicken fettucine alfredo. Yuuum.
The first time around, I served it with Crispy Smashed Potatoes (a recipe that I’ll share next week). But plain roasted or mashed potatoes would be divine, too.
Even rice would work. Basically, anything starchy is what I’m getting at here. Lol. Pair it with a side salad or some roasted veggies, and you’re ready to serve dinner in just about 30 minutes.
What about Leftovers?
The leftovers reheat really well in the microwave or over the stove. Another advantage of skipping out on the heavy cream and butter in this sauce is that it won’t get oily and separate when you reheat it.
I’m not so sure about freezing these leftovers, though. I haven’t tried it myself, but I would think that the sauce might get too watery when you thaw it out. But if you give it a try, let me know in the comments how it goes!
More recipes like Tuscan Garlic Chicken
- One-Pot Louisiana Chicken Pasta
- Baked Goat Cheese Pasta
- Creamy Mushroom Parmesan Chicken
- Skinny Alfredo Sauce
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Tuscan Garlic Chicken
Ingredients
- 4 chicken breast cutlets (or 2 large breasts cut in half lengthwise)
- 1 tsp olive oil
- 1/2 tsp kosher salt
- cracked pepper to taste
- 1/4 cup fat free chicken stock
- 4 cloves garlic, minced
- 1 cup unsweetened, plain almond milk
- 1/3 cup half and half
- 2 tsp cornstarch
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup grated parmesan cheese (freshly grated is best, or the kind in the refrigerated section)
- 1/4 cup sundried tomatoes NOT packed in oil*
- 2 cups fresh baby spinach, loosely packed
Instructions
- Preheat a large skillet over medium-high heat. Season chicken with salt and pepper.
- Add olive oil and a spritz of cooking spray to the pan. Swirl oil around to coat. Add chicken and sear until golden brown and mostly cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside.
- Lower heat to medium. Add garlic and cook until just fragrant, about 30 seconds. Add chicken stock in to deglaze, scraping up any browned bits from the pan. Let simmer for 1-2 minutes.
- In a small bowl, whisk together almond milk, half and half, and cornstarch. Add this mixture to the pan and bring to a simmer.
- Mix basil, oregano, and sundried tomatoes into the sauce. Continue to simmer until slightly thickened, about 5 minutes.
- Add parmesan and spinach. Stir until cheese is melted into the sauce and spinach is just wilted. Place chicken and juices back in the skillet and simmer until chicken is heated through. Taste sauce for seasoning and add salt and pepper to taste.
- Let rest for 5 minutes off the heat, so chicken can rest and the sauce can thicken a bit more.
What brand of tomatoes do you use?? I’m having trouble finding any that aren’t in the jar with oil?? Or can I use those and just dry them off?
I use the ones from Trader Joe’s. They are usually hanging by the canned tomatoes. But I’ve used jarred ones, washed them off and dried them before. Totally works, too!
Just finished making and eating this. Oh my gosh! Probably the best recipe on this website I have made. So creamy, cheesy and delicious. I added mushrooms and more sun dried tomatoes because I am in love with sun dried tomatoes. Def going to make this again
So happy to hear this, Lindsay!
Had anyone substituted the sun dried tomatoes for roasted red peppers? That’s all I could find in the store.
My husband and I thought this was very good. I didn’t have half and half so used 2% milk. I increased the cornstarch to 1 tablespoon. Next time I will, partially, reconstitute my dry sundried tomatoes.
Glad you liked it, Sheryl!
So good. i actually added mushrooms to the sauce because I had some I needed to just up. 100% will be making again.
Love that idea! I’ll have to try it with mushrooms.
This tasted like I should have been eating 1000000000000 calories. Geri, you’re a magician with food! Thank you for creating some of our favorite meals!
I haven’t made it yet but are you using fat free half and half or regular?
I just made it with fat free half and half and it was super yummy.
Hi – what can I use instead of almond milk? We have a nut allergy. Thanks!!
Oat milk would work!
This chicken was AMAZING! So juicy and flavorful. I will definitely make pasta next time so as not to waste a bit of this delicious sauce. Also a huge plus is it was so easy but comes off looking as if it came from a restaurant! Definitely dinner guest worthy recipe.
Easily one of the best meals I have ever eaten!
You always hit it out of the park. Another delicious meal at home. Who wants to go out when you do a fantastic job putting these together for us.
I’d give this 10 stars if I could!! Made it for dinner tonight, minus the tomatoes because we just aren’t fans and it was FANTASTIC!! 2 year old, 7 year old and parent approved!! Served it over a little angel hair pasta and a side of asparagus!!
Aww thank you for the wonderful review!
This is a wonderful recipe! My husband is not a big cream sauce lover, but he told me this is one of the best he’s ever had! He asked if we could have it again next week. Thank you for making one of my favorite things (creamy pasta) into something healthy!
You’re so welcome!
Made this tonight & followed the recipe exactly! It was yummy! I think I could drink the sauce. I served it over fiber gourmet noodles & it did not disappoint. Delicious
This meal is simply amazing. I did add sliced mushrooms & a dash of red pepper flakes. Once again this is a show stopper of a recipe! Thanks for a new staple in our household!
I’m so glad you loved it!
This was delicious! Served with the rest of the spinach sautéed with lemon and garlic and roasted garlic mashed potatoes. Will definitely be on repeat!
I made this tonight and it was devine! I also used mushrooms and my sundried tomatoes were smoked. Sauce stayed together and was beautiful. I wanted to add a lot more cheese but I didn’t! I will definitely make this again and thanks for creating the recipe 😉
Your additions sound divine!
This was amazing! I used fat free half and half since that’s all I had and it was still delicious. I’ve never used sun dried tomatoes before. I will definitely be making this again! It is tastes like it’s full of fattening things and like you’re indulging.
Can I use 1% milk instead of almond milk? Not an almond milk fan and never have it on hand.
That will work fine but will probably increase the points/cals.