Tuscan Garlic Chicken Stir-Fry with Sun-Dried Tomato Mushroom Cream
A vibrant and flavorful dish that combines the ease of stir-fry with the richness of a creamy Italian sauce. Tender chicken, mushrooms, and veggies, all in a sun-dried tomato Alfredo sauce with gooey melted mozzarella.
This Tuscan Garlic Chicken Stir-Fry is bursting with flavor from garlic, herbs, and sun-dried tomatoes, all topped with melted mozzarella cheese. Pair it with crispy roasted potatoes for an unforgettable meal!
🛒 Ingredients
For the Garlic & Herb Sautéed Chicken with Mushrooms and Veggies:
1 lb boneless, skinless chicken breasts, cut into strips
1 tbsp olive oil
1 tbsp garlic, minced
1 tsp Italian seasoning
1/2 tsp salt, or to taste
1/2 tsp black pepper
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 onion, sliced
1 zucchini, sliced
1/2 cup sun-dried tomatoes, chopped (packed in oil or dry)
For the Sun-Dried Tomato Mushroom Cream Sauce:
1 tbsp butter
1 cup heavy cream
1/2 cup chicken broth
1/4 cup sun-dried tomato pesto (or blended sun-dried tomatoes with olive oil)
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil, chopped (optional, for garnish)
For the Garlic-Parmesan Roasted Potatoes:
2 medium potatoes, cut into cubes
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup parmesan cheese, grated
1/4 tsp salt
1/4 tsp black pepper
🔧 Instructions
Step 1: Prepare the Garlic-Parmesan Roasted Potatoes
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
Spread the potatoes evenly on a baking sheet and roast for 20–25 minutes, or until golden brown and crispy.
Remove from the oven and sprinkle with parmesan cheese. Set aside.
Step 2: Cook the Garlic & Herb Sautéed Chicken
In a large skillet, heat olive oil over medium heat.
Season the chicken strips with salt, pepper, and Italian seasoning.
Add the chicken to the skillet and cook for about 5–7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add garlic, mushrooms, and the sliced vegetables. Sauté for 3–4 minutes, or until the veggies begin to soften.
Step 3: Prepare the Sun-Dried Tomato Mushroom Cream Sauce
In the same skillet, melt butter over medium heat.
Add heavy cream, chicken broth, and sun-dried tomato pesto. Stir well to combine.
Bring the sauce to a simmer, then add the parmesan cheese and cook for another 2 minutes, stirring occasionally.
Add the cooked chicken, veggies, and sun-dried tomatoes back into the skillet, stirring until everything is coated in the sauce.
Sprinkle the mozzarella cheese over the mixture and allow it to melt, about 2–3 minutes.
Remove from heat and garnish with fresh basil, if desired.
Step 4: Serve
Serve the Tuscan Garlic Chicken Stir-Fry on a plate alongside the Garlic-Parmesan Roasted Potatoes.
Spoon the creamy sauce over the chicken and veggies, ensuring every bite is bursting with flavor!
🍽️ Serving Suggestions:
Side options: Serve with a side of crispy bread to mop up the creamy sauce, or a light side salad for some freshness.
Wine pairing: A light, crisp white wine like Sauvignon Blanc or Pinot Grigio would pair wonderfully with this dish.
🧊 Storage & Reheating:
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Gently reheat in the microwave or on the stovetop over low heat, adding a little bit of milk or cream to restore the sauce’s creamy texture.
Enjoy this Tuscan Garlic Chicken Stir-Fry with Sun-Dried Tomato Mushroom Cream – a rich and indulgent dish with vibrant flavors and textures that will transport you straight to Italy! 🌿🍅🍗