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Pro tip: Don’t wipe out the pan—you’ll want those golden brown bits at the bottom. That’s pure flavor gold.
### 3. **Make the Sauce**
Lower the heat to medium and add butter to the same skillet. Once melted, sauté the garlic for about a minute, just until fragrant (don’t let it burn!). Add the sun-dried tomatoes and stir for another minute to release their flavor.
Next, pour in the chicken broth and stir, scraping up all those flavorful bits from the bottom of the pan. Add in the heavy cream and bring it to a gentle simmer.
Stir in the Parmesan cheese and red pepper flakes (if using). If the sauce feels too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in—watch it thicken beautifully.
### 4. **Add Spinach and Chicken**
Toss in the baby spinach and stir until wilted. Then nestle the chicken cutlets back into the sauce, spooning it over the top. Let everything simmer together for 3–5 minutes, just until heated through and well coated.
Taste and adjust seasoning if needed. You may want a touch more salt or another sprinkle of parmesan—totally your call.
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## How to Serve It
This dish is a sauce-lover’s dream, so serve it with something to soak up every drop. Here are a few ideas:
– **Over pasta:** Fettuccine or linguine are perfect.
– **With mashed potatoes:** Ultra-comforting and oh-so-creamy.
– **On a bed of rice:** Soaks up that sauce like a charm.
– **With crusty bread:** For sopping up the extra sauce straight from the pan.
I served ours with garlic mashed potatoes and steamed green beans, and my husband legit went back for thirds. Not seconds—**thirds**.
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## Make It Your Own
One of the great things about this recipe is how easy it is to tweak. Here are a few variations you might enjoy:
– **Swap the protein:** Try shrimp, salmon, or even tofu if you’re vegetarian.
– **Add mushrooms:** A handful of sliced mushrooms sautéed with the garlic makes the dish even heartier.
– **Go low-carb:** Serve over cauliflower rice or zoodles.
– **Lighter version:** Use half-and-half instead of heavy cream and skip the cornstarch.
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## Why My Husband Couldn’t Stop Eating It
Besides the fact that this dish is full of flavor, there’s something deeply satisfying about the contrast in textures: the crisp-seared chicken, the creamy sauce, the chewy sun-dried tomatoes, and the soft wilted spinach.
But the real magic? **That sauce.** Rich and garlicky with just the right amount of tang from the sun-dried tomatoes and saltiness from the parmesan—it clings to every bite of chicken and makes you keep going back for more.
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## Leftovers? Yes Please.
If you happen to have leftovers (unlikely, but hey, maybe you doubled the batch), this dish reheats really well. Store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Add a splash of broth or cream if needed to loosen the sauce.
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## Final Thoughts
So, if you’re looking for a meal that’s sure to win over your significant other, your kids, or your own taste buds, this Creamy Garlic Tuscan Chicken is it. Easy enough for a weeknight, delicious enough for date night.
**Fixed this last night for the hubby, and he couldn’t stop eating it.**
And honestly? I can’t blame him.
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Would you like a printable version or a quick recipe card to save or share? Or maybe a dessert to pair with it? 🍷🍰
