Tuscan Garlic Chicken Stir-Fry Recipe

A Flavor-Packed Mediterranean Stir-Fry You Didn’t Know You Needed

Tuscan Garlic Chicken Stir-Fry combines the rustic charm of Tuscan cuisine with the quick convenience of a weeknight stir-fry. Think tender chicken strips, fresh vegetables, and a garlicky sun-dried tomato sauce — all seared and simmered in one skillet. It’s vibrant, it’s creamy without cream, and it’s ready in under 30 minutes.

Whether you’re looking for a new spin on chicken dinners or simply want something healthy, fast, and exciting, this dish delivers big flavor with minimal effort.

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Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Stir-Fry:

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small zucchini, halved and sliced
• 2 cups baby spinach
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 tablespoons fresh basil, chopped (optional)

For Serving:

• Cooked brown rice, couscous, or cauliflower rice
• Freshly grated Parmesan cheese (optional)

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Instructions

Step 1: Prepare the Chicken

1. In a large bowl, combine sliced chicken with olive oil, Italian seasoning, paprika, salt, and pepper.
2. Let it marinate for at least 10 minutes while you prep the vegetables.

Step 2: Sear the Chicken

1. Heat a large skillet over medium-high heat.
2. Add the chicken slices in batches to avoid overcrowding.
3. Cook each batch for 3–4 minutes per side, or until lightly golden and cooked through. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add a splash of oil if needed.
2. Add the bell peppers and zucchini. Sauté for 4–5 minutes until slightly softened.
3. Add garlic and sun-dried tomatoes, cooking for 1 more minute until fragrant.

Step 4: Build the Sauce

1. Pour in the chicken broth and balsamic vinegar.
2. Stir to deglaze the pan, scraping up the brown bits.
3. Simmer for 2–3 minutes until slightly reduced.
4. Stir in lemon juice and spinach, and let the spinach wilt.

Step 5: Combine and Finish

1. Return the cooked chicken to the skillet.
2. Toss to coat the chicken with the sauce and vegetables.
3. Simmer for another 2–3 minutes to let flavors blend.
4. Sprinkle with fresh basil and optional Parmesan before serving.

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Expert Tips

• For extra creaminess, add 2 tablespoons of cream cheese or Greek yogurt at the end.
• Add mushrooms or artichoke hearts for a richer Tuscan vibe.
• Works beautifully with pasta as well — just reduce broth and toss with penne or linguine.

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Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of broth to revive the sauce.

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Nutrition (Per Serving)

• Calories: 330
• Protein: 32g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 3g
• Sugar: 5g

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Serving Suggestions

• Spoon over fluffy couscous or quinoa for a high-fiber option.
• Serve with toasted garlic bread for dipping into the sauce.
• Add a side salad with arugula, cherry tomatoes, and balsamic glaze for a full Tuscan plate.

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FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs add more flavor and stay juicier during stir-frying.

Is it spicy?
Not at all. But you can kick it up with a pinch of red pepper flakes.

Can I make it dairy-free?
Yes. Just skip the Parmesan and any creamy add-ins.

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