Tuscan Garlic Chicken Stir-Fry

Tuscan Garlic Chicken Stir-Fry with Sun-Dried Tomato Mushroom Cream is a crave-worthy dinner that brings together golden seared chicken, crisp-tender veggies, indulgent roasted potatoes, and a velvety sun-dried tomato cream sauce. This meal consistently earns applause at my table and has become my go-to when I want dinner to feel both comforting and just a little special.

I remember making this for my parents on their anniversary. They raved so much about the sauce that it became our family’s official celebration meal. Now I whip it up whenever we want something both cozy and restaurant-style.

Ingredients

• Boneless skinless chicken breasts: One pound of chicken sliced into strips ensures quick cooking and stays juicy
• Olive oil: Adds rich flavor and helps caramelize the chicken for a savory result Always use extra-virgin for best taste
• Fresh garlic: Three cloves brings bold Tuscan flavor Look for firm cloves without sprouting
• Dried oregano Dried basil Dried thyme: This herb trio gives the signature Italian warmth Opt for fresh dried herbs for maximum fragrance
• Cremini mushrooms: Eight ounces for earthy depth Choose firm mushrooms with tight caps
• Red bell pepper: Provides sweetness and vibrant color Look for heavy peppers with glossy skin
• Zucchini: Lends freshness and rounds out the veggie mix Choose medium-sized with no soft spots
• Salt and freshly cracked black pepper: Balances all the flavors
• Yukon Gold potatoes: Two medium potatoes cut into cubes for the crispiest texture Pick potatoes with smooth skin and minimal blemishes
• Grated Parmesan cheese: A quarter cup infuses layers of umami Always grate fresh if you can for best melt
• Butter: Two tablespoons for building richness into the sauce Unsalted lets you control the saltiness
• Sun-dried tomatoes: A quarter cup adds tang and a burst of concentrated tomato essence Use oil-packed ones for the silkiest texture
• Heavy cream: A cup and a half gives the sauce its signature silkiness Prefer brands with a single ingredient for pure flavor
• Shredded mozzarella cheese: Half a cup melted at the end for irresistible gooeyness Pre-shredded saves time but block cheese melts better

Step-by-Step Instructions

Prepare and Sauté the Chicken and Veggies:

Heat olive oil in a large skillet over medium-high heat until shimmering Add the chicken strips and season with garlic oregano basil thyme salt and pepper Cook the chicken until it is browned on all sides and cooked through which usually takes five to seven minutes Add the cremini mushrooms sliced red bell pepper and zucchini to the skillet Continue stir-frying everything together for another four to five minutes until the vegetables have softened just enough but still hold some texture Remove all these ingredients from the skillet and set them aside keeping them warm

Prepare the Crispy Garlic Parmesan Roasted Potatoes:

Preheat your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit While the oven heats toss cubed Yukon Gold potatoes with olive oil minced garlic Parmesan cheese dried oregano salt and pepper in a mixing bowl Spread the potatoes in a single layer on a baking sheet lined with parchment paper for the crispiest results Roast for twenty to twenty five minutes flipping the cubes halfway through Once golden and crisp remove from the oven and let them cool slightly

Prepare the Sun-Dried Tomato Mushroom Alfredo Sauce:

Return to the skillet you used for the chicken or grab a clean one Melt butter over medium heat until foaming then add sliced mushrooms and minced garlic Cook for three to five minutes until the mushrooms soften and get a little color on the edges Add the chopped sun-dried tomatoes and stir well Begin pouring in the heavy cream slowly while stirring to blend everything into a silky sauce Once the cream is fully incorporated bring it to a gentle simmer then sprinkle in the grated Parmesan cheese Stir continuously so the cheese melts smoothly and creates a luxurious sauce Taste and adjust salt and pepper as needed

Melt Mozzarella into the Sauce:

Reduce the heat to low so the sauce does not scorch Return the cooked chicken and sautéed vegetables back into the skillet Fold them gently into the sauce until everything is well combined Scatter the shredded mozzarella cheese evenly over the top of the skillet Cover with a lid and let the mozzarella melt for about two to three minutes until it is gooey and bubbling at the edges

Assemble and Serve:

Spoon the crispy roasted potatoes onto each serving plate or bowl Top with generous helpings of the creamy chicken and vegetable mixture Drizzle any extra sauce over everything Slide a spoon through the layers to catch the savory potatoes and luxurious sun-dried tomato cream with each bite Serve hot and watch everyone swoon over the aroma and flavor

My favorite part is always the sun-dried tomatoes The tangy brightness they add to the creamy sauce makes every bite taste elevated Years ago my niece helped me make the potatoes for this dish and watching her proudly flip them golden will always be a treasured kitchen memory

Storage Tips

This Tuscan chicken keeps well in the fridge for up to three days Store sauce and potatoes separately when possible so the spuds stay crisp To reheat potatoes use a toaster oven or air fryer and gently warm the chicken and sauce on the stove over low heat stirring to restore the creaminess Never microwave for too long or the sauce may split

Ingredient Substitutions

Swap out chicken breasts for boneless thighs if you prefer darker more succulent meat Instead of cremini mushrooms try baby bellas or even a mix of wild mushrooms If sun-dried tomatoes are unavailable add a few cherry tomatoes blistered in olive oil For dairy-free needs use unsweetened coconut cream and your favorite plant-based cheeses

Serving Suggestions

This meal truly shines alongside a simple arugula salad with a splash of balsamic and some torn basil For a more substantial spread serve with crusty warm baguette or focaccia bread You can even turn leftovers into a hearty lunch by topping a baked sweet potato or folding into a wrap

Serve this Tuscan chicken stir-fry and elevate any special evening with its aromatic blend of Italian-inspired flavors.

Recipe FAQs

→ What makes this dish Tuscan-inspired?

It combines classic Italian herbs, sun-dried tomatoes, and creamy elements typically found in Tuscan cuisine, giving it rich flavor and aromatic appeal.

→ Can I substitute chicken with another protein?

Yes, turkey, shrimp, or even tofu work well. Just adjust cooking times to suit the chosen protein.

→ Are sun-dried tomatoes essential?

They add robust, tangy depth, but you may use roasted red peppers for a different flavor while still keeping the sauce vibrant.

→ How do you achieve crispy roasted potatoes?

Cut potatoes evenly, coat with oil and seasonings, and roast in a single layer at a high temperature for crispiness.

→ What vegetables pair well in the stir-fry?

Creḿini mushrooms, bell pepper, and zucchini work beautifully, but broccoli or spinach can be added for variety.

→ Can the creamy sauce be made lighter?

Use half-and-half or a plant-based cream alternative to reduce richness without sacrificing texture.