Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes.  This meal is a restaurant quality meal ready in 30 minutes!

Creamy Tuscan Garlic Chicken

One more week left of school.  One.  As I look back at this last school year it has flown by!   I feel like we were just celebrating Christmas and now we are heading into summer.   We are all looking forward to the summer time at our house.  Bring on the BBQs, s’mores, swimming, and late nights!

We have been so busy with moving into our new house that we have hardly had any time for a home cooked meal.  This Tuscan Garlic Chicken was the first meal that I have made in a while and it is TO DIE FOR!!!

Creamy Tuscan Garlic Chicken 2

This meal tastes like it is straight from a restaurant.  I couldn’t even get over how amazing the creamy sauce was!  It has such a delicious creamy garlic taste with spinach and sun dried tomatoes.  We all fell in love with the first bite.  I couldn’t believe how easy and amazing it was!

Put this meal at the top of your must make list!  It was one of the best things our family has had.  You can even serve this over pasta making it a delicious meal.

You guys are going to love this just as much as we did!

Creamy Tuscan Garlic Chicken 3

4.9 from 124 reviews
Creamy Tuscan Garlic Chicken
Prep time
Cook time
Total time
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
Serves: 4-6
  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
*If you are serving over pasta and like it saucy, definitely double the sauce. 🙂

 Creamy Tuscan Garlic Chicken 5


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Shawnna says:

    oh yummy!

  2. Christine says:

    Delicious! So proud of myself for making it!

    • I am so glad to hear! Isn’t it amazing?

      • What are the nutritional stats on this recipe ?

      • Can you make this a day ahead for a dinner party? If so how would you warm it up??

        • Brandi Smith says:

          I am curious, did you tried this for the dinner party? I was wondering the same thing. If so, what did you do and did it work?

          • charity darby says:

            I made this ahead of time however, I made a second batch of sauce as it does cook down.

            I warmed it all in the oven on low (200 degress) for 20 min and served over orzo rice instead.

            enjoy, it’s yummy!

        • Stewie Beans says:

          I cooked the chicken (as described in step 1)the day before. I made the sauce about 30 minutes before dinner. I reheated the chicken in the sauce for about 20 minutes and served. It was great!

      • we made this Tuscan chicken for dinner tonight, I had to make myself stop eating. It is so good. Thanks Alyssa.

  3. Nichole says:

    Do you use Spinach or baby spinach?

    • Either will work! But I used regular spinach.

    • Using “Calorie Count”, the nutritional data is:

      Per Serving (based on 4 servings):
      Calories 569, Calories from Fat 323, Total Fat 35.9g (Sat Fat 13.5g, Trans Fat 0g), Cholesterol 202mg, Sodium 412mg, Potassium 727mg, Carbs 5.5g, Fiber 1.0g,
      Sugar 0g, Protein 55.5g

      Per Serving (based on 6 servings):
      Calories 379, Calories from Fat 215, Total Fat 23.9g (Sat Fat 9.0g, Trans Fat 0g),
      Cholesterol 135mg, Sodium 275mg, Potassium 485mg, Carbs 3.7g, Fiber 0.7g,
      Sugar 0g, Protein 37.0g

      I find this is the most reliable source available. It does require some adjustments (I.e. 1-1/2 must be 1.50, 1-1/4 is 1.25, etc., and cheese should be in grams).

      • If you watch your calories during the rest of the week, who cares about the counts for one meal?

      • Andrea Thompkins says:

        Thank you for doing the math. I need to keep track of my calorie intake. I am really underweight and have to 2500 cal per day. This is really helpful.

  4. Wow, this looks so good. I love sun dried tomatoes and spinach together.

  5. What a great food blog you have here. I stumbled across it while looking for kid-friendly meals. I am not a fan of many food blogs, but I am bookmarking yours. Really great, healthy food that the whole family can enjoy. Love that.

    • Thank you Jules! I hope you enjoy! xo

      • Kathie prybylski says:

        Can you make the creamy Tuscan garlic chicken without the cheese? I am allergic to cheese and am trying to find yummy chicken recipes like this. I do not have a problem with milk or cream (allergic to the bacteria that makes cheese and yogurt).

        • Try Daiya cheese products or another alternative cheese type food. That’s what I’m planning to do.

        • I would think it would hurt to try it…the other ingredients are tasty as well so give it a go. It may not be AS tasty…but I doubt it would be flavorless or horrible.
          We’re having this today for dinner as a friend made it and said it was fabulous!

        • ChefChelle says:

          You could always leave the cheese out and put in a bit of starch to thicken it up like the cheese would.

  6. I used the oil off my sun dried tomatoes to cook my chicken. Very good dish!

  7. Jocelyn says:

    This is fabulous! My husband declared it restaurant quality. Thanks so much for sharing it.

  8. Michaell says:

    Really tasty and I enjoyed the simplicity, but why garlic powder? Why not fresh garlic or even garlic paste? Does it provide salt maybe

    • I was wondering the same thing. If I used fresh garlic, how much should I use?

    • ChefChelle says:

      Garlic powder should only be dehydrated garlic in powder form as opposed to garlic salt that does actually contain sal. I would assume that it could be because most kitchens have garlic powder readily available at all times.

    • Debbie Eagan says:

      I use real garlic instead of the powder. It gave it a better garlic taste. And I seasoned my chicken with garlic salt. This dish is amazing.

  9. This looks fantastic but I wonder if I could substitute 2% milk or evaporated milk for the cream and still get good results?

    • The heavy cream will just make the sauce thicker and creamier. You can definitely substitute with half and half or milk, just whisk with a tablespoon of flour if it needs to be thicker.

    • Made this last night with evaporated milk because that’s all I had on hand and it worked just fine. It was a little thin, but tasted great. I’m sure the real cream would be even better. My family said this was the best meal I’ve made all year. Yes, you read that right, all year. Thanks for sharing this amazing recipe! I can’t wait to try more from your blog.

    • I used milk and added a bit of corn starch.

  10. sarah torres says:

    do you think it would taste good if i used half and half instead of heavy cream?

    • Yes you can! It just won’t be quite as thick and creamy. You can always thicken it with a tablespoon of flour.

      • Lucy bella says:

        I used half and half but added more cheese to thicken sauce.yum

      • I doubled this recipe for my hungry family……. I made this using 5% cream and thickened it with a little flour and water slurry. it turned out very well. I used crushed garlic from the jar instead of garlic powder. I used the jarred sundried tomatoes in oil and chopped them up first before adding to the recipe. And at the end of the recipe I added the baby spinach and a few capers to the mix. it was served over fettucinni noodles The recipe was a big hit with my family.

  11. Carol G says:

    I forgot to buy fresh spinach can I substitute frozen spinach if I thaw it first and squeeze out all the liquid??

  12. Noelene says:

    Omg if there is one recipe you ever want to make in your life This is it x thankyou our family absolutely love it and will definitely make it again x WOW .

  13. Lorraine says:

    This recipe looks fantastic. Does anyone have any suggestions for substituting the heavy cream without effecting the taste? Or should I just bite the bullet?

    • You can always substitute with half and half or milk, it just won’t be quite as thick and creamy. But you can always thicken it with some flour.

    • Brigitte says:

      I would use the low carb option of the heavy cream as in the recipe, adding milk and flour just adds carbs and detracts from what is a really yummy low carb meal, I would for obvious reasons not serve it on pasta, but rather cauli-rice or zuccini spirals 🙂

    • I substituted half of the heavy cream with cauliflower sauce and it was great. I also doubled the spinach to add some extra nutritional content.

  14. This was excellent. Made this at the firehouse and it was a huge hit. Only critique is next time I’ll! Quadruple the sauce. No where near enough following the recipe

  15. Thank you for your wonderful site, and for making it so easy to print off a recipe. I love your recipes and your site. Thank you again!! Granny

  16. It didn’t say if you should drain the pan after taking out the chicken. Rookie mistake on my part I guess. I couldn’t get the sauce to congeal into a….well, sause. Tasted good, just didn’t look like the picture. I will try again.

  17. Connie Bell says:

    How would you make more sauce? Can you publish the extra amount of ingredients to use for pasta?

  18. It was delicious but mine didn’t thicken much. Maybe it was the sundries tomatoes in oil and I used whipping cream

    • If this happens, you can always add a tablespoon of flour to help. 🙂

    • You can get sun dried tomatoes that are not in oil and they work just as well. Sometimes they are in plastic containers or glass jars.

    • In my experience when making Alfredo sauce which is basically this sauce, adding more Parmesan cheese and simmering a little longer it really thickens the sauce. Especially as it cools. 🙂

  19. Absolutely delicious, cheers

  20. Nicky Davis says:

    In your recipe it says thinly slice the chicken breast, but the picture the breasts are whole?

  21. Kristi Kearl says:

    Do you use the sundried tomatoes in oil or just the dry sundried tomatoes? Looks so yummy, and I want to get it right!

  22. Amanda Montague says:

    Just made this dish….amazing.
    Used creme fraishe instead of cream to reduce the cals and added mushrooms. Totally lush will definitely be making this again. Thanks

  23. Is the chicken brother you used just a tin of brother soup from the supermarket? And brand best?

  24. Cristina says:

    Wow, I just made this with half and half and chopped fresh garlic and served it over rice and it was unreal! It thickened up pretty well, but I will double the sauce next time because it was delicious!!!

  25. Rudedog says:

    I just made this an hour ago, guys can cook too whoop whoop!! Thanks for the recipe it was awesome !

  26. Made this tonight. Doubled the sauce and served it over pasta. Absolutely delicious!! Will absolutely make again!!

  27. Absolutely incredible! My husband is generally the cook in our house, but I made this with ease and he proclaimed it to better than anything from a restaurant. I chopped the chicken before adding it back to make it easier on my kids. I will also increase the sauce next time. Other than that, PERFECT! Thank you!

  28. Stefanie says:

    Hi, this looks great! I’m wondering what kind of sun dried tomatoes to use. I’ve seen them in a bag & a jar. Will you please let me know which is best?
    Thank you!

  29. Substitute fresh garlic for powder, it should be a staple in your kitchen anyways. :), very good though, really enjoyed.

  30. I saw someone mention draining the pan before you begin the sauce. Do you drain or keep the chicken sauce and add the cream and such too it?

  31. Absolutely lovely really tasty dish and very quick and easy to make, sauce didn’t thicken up unfortunately but I think I must have put a bit to much right in and not enough heavy cream to compensate! Anazing

  32. I can’t eat spinach is there anything I can use

    • You can just leave it out! Or sub with mushrooms or another favorite ingredient.

    • Lucy bella says:

      A locally owned restaurant uses artichoke hearts and roasted red peppers, delicious, .serve with salad and fresh warm Italian bread.

  33. Made this this for dinner tonight and it was great! I added some chopped shallot and garlic too. Thanks for sharing. This recipe is a keeper.

  34. Heather says:

    how would fire roasted tomatoes work ? i couldn’t find sundried ones at the grocery store

  35. Chef Rheal says:

    This was absolutely amazing. My sause was not as thick as i wanted but the taste made up for it huge!!!! Definitely restaurant grade! !!

  36. Irina Walker says:

    I am making this tonight

  37. Irina Walker says:

    I am making this tonight. Looks so good!

  38. Lani Christoffel says:

    Hi, i made this recipe tonight, i added sliced mushrooms and it turned out absolutely delicious. I definitely make it again. Thank you very much for this new found delicious recipe.

  39. Absolutely delicious! Will definitely make again, but may add some sliced red peppers and double the sauce. I used twice as much baby spinach. Mmmmm, so good!

  40. It looks & sounds great. To make it more Paleo, I’m going to use coconut cream instead. Thanks for the recipe.

  41. Mary Cisneros says:

    This was a great recipe. I did make a few modifications – after I browned the chicken breast I used the same pan and added pancetta and fresh garlic. After I cooked that for a few minutes I then added all the other ingredients. The addition of the fresh garlic and pancetta was awesome.

  42. Ellen Lann says:

    We tried this tonight. The recipe had a good flavor and was easy to follow. The only thing I would tweak is using real garlic and adding some cayenne or red pepper flakes. We like it spicy! 🙂 Thanks for sharing!

  43. Super delicious and absolutely a restaurant quality dinner. I agree with the comments above. I had to double the recipe for the broth/sauce otherwise it wouldn’t have been enough for our family of four.

  44. Sandy McCreary says:

    Re the thinly sliced chicken breasts…do you slice horizontally? If so they would be very thin. I get GoldnPlump chicken breasts filets…2 in a 1# pkg. Do you only slice them if they are really big and plump?

  45. Okay, so I mixed this recipe with the Creamy Parmesan Chicken & mushroom recipe since they are almost the same. I seasoned the chicken with some Nature’s Seasons, garlic powder, and paprika prior to cooking. I did double the sauce recipe (using the roux recipe) and added a little extra seasonings that I like to the mix for flavor. You are right…the sauce is DA BOMB! Thanks so much for sharing the recipe.

  46. Amanda Pryce says:

    Very disappointed. The cream didn’t thicken up despite using heavy cream and there wasn’t enough of it. The chicken was dry probably because it was overcooked while I waited for the sauce to thicken! Just glad this was a trial run and I wasn’t serving it to guests! It was edible but only 3 stars.

    • In my experience, the cheese thickend the sauce a little. If it’s still to thin, add flour to the mixture a little at a time, and whisk it in. As for the chicken, I used the tenders and butterflied them. They don’t take as long to cook and browned relatively quick. Add the cooked chicken to the sauce mixture after you’ve added everything else. Set the table, pour the wine and then serve.
      Hope your experience is better the next time around.

  47. Can I use grape tomatoes?

  48. This looks absolutely delicious! I will make this (without the sun dried tomatoes, I can’t have them). Thank you so much for the recipe

  49. Liz Graham says:

    When you say chicken broth do you mean from stock cube? Chicken broth hear is a soup.

  50. Great recipe !! I did double the sauce because my family likes a lot of sauce. I also hit it with a splash of Cayenne and real garlic too. For those of you who want your sauce thicker, when you pull your chicken out of the pan sprinkle about a tablespoon of flour in, stir it around for about a minute then add your ingredients. This will help thicken your sauce. Thanks for the recipe !!

  51. Lori Toedtman says:

    I made this for dinner tonight and it was delicious. I added mushrooms and used real garlic instead of garlic powder. I also doubled the sauce due to serving it over pasta. So happy to have a new dish.

  52. Lucy bella says:

    Great flavor and easy to cook.I will substitute shrimp and clams on the shell next time.

  53. I am planning to make this tonight and I already know it will be amazing just from seeing the ingredients. A great addition would be some artichokes! Kicking myself for not grabbing some at the store while I was there….next time!!

  54. Do you know the calories in this?

  55. the Parm cheese, do you use fresh, grated, shredded, or shaved?

  56. So easy and so delicious, Iserved it with brown rice. Yummy. Thank you

  57. Julie Blake says:

    Sounds delightful, but might use basil in place of the spinach.
    Thank you for sharing.

  58. John Gordon says:

    I am going to make this tonight, going to try bacon and a little oil. Tomatoes instead of sun dried. Can’t wait to eat.

  59. Looks very, very good. Making it this week.

  60. I made this tonight and it was amazing! I did tweak the recipe by doing the following: after I cooked the chicken tenders, I deglazed the pan with some wine and used those juices as part of the chicken broth, I cooked fresh mushrooms to add back in with the spinach, used fresh garlic instead of powdered, used up my leftover homemade pesto sauce and threw in some crushed red pepper. The layers of flavors in this dish was like nothing I’ve ever tasted. The only thing I will do differently next time is add some black pepper. Thank you for your great blog!

  61. Kristina says:

    Made this last night. It was wonderful! Will definitely make this again but double the sauce.

  62. Can you use another cheese other then Parmesan?

  63. Courtney says:

    This is so good!!! I never leave comments, but this was worth it. The only thing I did different was sliced the chicken breasts before cooking, doubled the sauce and added cooked bow tie pasta at the end.

  64. Yoga Chick says:

    First off, I made this and the flavor was awesome!! My husband even approved! I can’t wait to make it again… HOWEVER, it was really runny??? Did I not boil/cook the sauce long enough?? I tried adding some flour and that helped a bit. Any suggestions??

  65. Made this Tuesday night and, oh my, it was so creamy and delicious! Served with buttered linguine and asparagus. Can’t wait to make it again!

  66. Marilyn says:

    Made this last night and couldn’t believe how good it was! It was pretty easy too. I plan on making this next week for company it’s that good! Do you think I could make it and then keep it warm in the oven for an hour?

  67. Christan says:

    If I double the sauce how much pasta we should I cook? I like it pretty saucy.

    • I made this tonight and doubled the sauce and then added a 20 oz. package of Buitoni’s fresh 3 cheese tortellini, cooked, to the sauce and it was great. I like saucy too!

  68. Lori Mahony says:

    Made this, was absolutely delicious, and paired with Zucchini Noodles. Looked good, tasted amazing, men in my house were very happy with this dish! Amazing receipe!

  69. What all exactly do I have to double for the sauce if I’m putting it over pasta?

  70. What all needs to be doubled for the thicker sauce?

  71. Cydney Gonzales says:

    This was delicious and I will definitely make it again. Where can I find the calorie count? Thank you!

  72. RainDrop says:

    What a great recipe; so easy and soooo delicious! Thank you!

  73. I made this last Sunday for my husband & I, fantastic, no leftovers. I tweaked it slightly, when I cooked the chicken I added fresh garlic to the pan and seasoned the chicken with salt & pepper. Once it was done, I added about a tablespoon of butter along with the other sauce ingredients – using the fresh shredded parmesan from the refrigerated section. I will definitely be making this again.

  74. This was deeeeelicious!!!! Thank you so much for this amazing recipe!!!!

  75. I made this in the crockpot versus a pan. I didn’t have parmesan or heavy whipping cream on hand so I used 8oz of cream cheese instead. I added a dash of brown sugar to the sundried tomatoes to give them a bit of sweetness and also added in mushrooms (just because I love them). By the time I got home it was so late, I didn’t serve with spinach, rice or pasta – I just had the chicken with the sauce. It was very tasty, not too rich, right consistency/creaminess. I cooked 2 1/4lb chicken breast on high for 3 hours then cut to low/warm for 3-4 hours. The chicken was falling apart and not dry. I sprinkled it with the parmesan cheese from the shaker since I didn’t have actual shredded parmesan. I love being able to use recipes as a base and then make them ‘my own.’ Thanks for the inspiration and footing for such a tasty meal! I’m looking forward to leftovers tonight!

  76. My son said it was the best thing I’ve EVER made (and I cook all the time). I was a little hurt, but the chicken WAS fabulous!

  77. Wonderful. My husband loved it!

  78. It was awesome.

  79. Christine Moreno says:

    Made this for my family tonight and they loved it. I added mushrooms. Thanks!

  80. When u say Italian seasoning is it the is it the Italian seasoning u use to make Italian dressing or it along seasons in McCormick jar

  81. I wonder if this would work in the crock pot.

  82. Stefanie says:

    Would you be able to post this using measurements in grams or ounces instead? I really want to try this, but I’m in the UK so can’t do cups!

  83. Absolutely delicious!

  84. The recipe ingredients state that the chicken is thinly sliced. That doesn’t seem to jive with the cooking instructions or photo.

    • I always cut my chicken down to be thinner for cooking. Just helps it to cook easier and faster.

    • I was thinking the same thing about the picture vs. thinly sliced. So, does Alyssa slice the breast in 2 length wise? I’m making this tomorrow, so not sure what to do.

  85. Christina says:

    This was absolutely fabulous over zoodles! Perfect for my low carb lifestyle!

  86. My family did NOT like this recipe. The sun fried tomatoes ruined it and it doesn’t even have any flavor. Bland!! :/

    • Sheila out of over 100 comments you are the first one that didn’t rave about this recipe. It is one of our favorites and everyone else’s so I am sorry your family didn’t like it.

  87. Danielle says:

    This looks and sounds amazing. How would you recommend cooking this in a crockpot, if possible?

  88. What can u use instead of sundries tomatoes I’m really can’t eat those they don’t agree with me .. Any suggestions on a substitute please .. Sounds so yummy I really would like to give it a go minus the SD tomatoes lol

  89. Are there nutritional facts available

  90. Donna Sorrento says:

    If I double the amount of chicken, spinach, and tomatoes….do I double the sauce also? Thank you……it looks so good.

  91. Would this reheat well? I need to make it for a
    Crowd and may need to make and reheat when I get to party

  92. Do you use shredded Parmesan cheese or the grated cheese in the bottle?

  93. Thanks so much for the recipe. My family loved it. I doubled the sauce but next time I’ll have to triple it. Yum yum!! It is defiantly a keeper.

  94. I used thin slices of chicken cutting across the grain so I could serve it over whole grain spaghetti noodles😃

  95. OH MY GOODNESS! So this was absolutely PHENOMENAL. Hubby, who gives me a dirty look if we don’t have beef, went back for seconds and is taking the left overs to work tomorrow. Just pinned to keep this in our meal rotation. So simple, no expensive ingredients! YUMMY!

  96. This dish was awesome!!!
    My boyfriend loved it

  97. Christine says:

    This is the easiest gourmet-tasting meal I’ve ever made, so very tasty! I added 3 slices of sliced processed swiss cheese an took it up a notch!

  98. Mary Tatem says:

    I’ve made this several times and we just LOVE it. After the first time where I followed the recipe exactly as written, I have doubled the sauce (as you suggested) and I have started soaking the sun dried tomatoes in the broth. I didn’t have spinach today so added fresh tarragon, and served it over zucchini noodles (we’re trying to stay lower carb) and it was FABULOUS…..This is a real keeper

  99. Can you use fat free heavy whipping cream If there is such a thing lol maybe fat free half and half?

    • You can use half and half or milk. But the sauce will be thinner and not as creamy. I would suggest making a roux to help thicken it up. 🙂

  100. OMGosh! This is amazing!! I never share recipes but I shared this on Facebook because it is too good to keep to myself.
    I used one large chicken breast and pounded it flat and it was plenty for my husband and I with enough for left overs.
    You are 100% correct about the sauce, while I used less chicken I didn’t decrease the sauce.

  101. Gabster101 says:

    Hey do you season the chicken with salt or pepper or garlic powder?

  102. Can I use Store bought parmesan i don’t have fresh!

  103. ChefChelle says:

    I am thinking of making this tonight but instead of spinach, I want to use fresh basil. I am excited for this!

  104. Diana kenner says:

    Heavy cream is that carnation cream milk or what

  105. Christina says:

    This was delicious! Do you happen to have the nutrional info on it? I didn’t find a good choice on my fitness pal and I log all my meals.

  106. Christina says:

    So delicious. do you happen to know the nutrional information? I log all my meals and couldn’t find anything on it or anything close to it on my fitness pal.

  107. Angelique Gabriel says:

    I’m counting macros/calories and I was wondering if anyone can let me know what exactly the measurement is for 1 serving. for example how many grams.

  108. Is there any way of cooking this in the oven?

  109. Do you season the chicken at all?

  110. Is there a way to cook this in the crock pot with boneless chicken breasts? tia 😊

  111. Would this recipe work in a crock pot with boneless chicken breasts you think?
    😊 looks amazing.

  112. What can I use besides spinach? Household that only likes raw baby spinach and can’t handle it cooked.

  113. This is absolutely one of the easiest most delicious dishes I have put together in a long time! I love it!

  114. Darlene Smith says:


  115. Darlene Smith says:

    I made this tonight and it was so yummy! I doubled the cream, chicken broth & parmesan cheese and added fresh garlic. My husband isn’t big on sun dried tomatoes & spinach, he asked what they were and I said try it I think you will like it, he LOVED it!! It is very rich, I think next time I’ll try half & half instead of cream. I served it over pasta. I love new recipes-thank you!

  116. Sandy Hopkins says:

    Made this tonight and it was amazing. I doubled the recipe and added salt pepper for a little more taste.

  117. I made this tonight and received rave reviews from the entire family. All three kids even cleaned their plates. I served it over fettuccine. Delicious! I will be making this one again for sure. Thanks for sharing. 🙂

  118. Delicious – made a few adjustments according to what we had in our garden and fridge. I added onions after the chicken cooked and garlic, deglazed with white wine. Then used kale instead of spinach, added basil, and didn’t have sundries tomatoes so used fresh mixed with asiago italian olive oil mix. Much love!!!

  119. If you double the sauce, do you double all of the ingredients in the sauce? Cheese, seasonings, spinach and tomatoes? Thank you! Making this tonight!

  120. I really liked this. The flavor was amazing; much more complex than expected. I used frozen spinach and found that a cup was too much, I’ll cut back next time. I’d like to add some mushrooms next time, I think they’d add a lot. I also think it would be great with shrimp instead of chicken. Definitely a keeper

  121. Cal Abriola says:

    This was wonderful!! I will be fixing it for the third time tomorrow night. Thank you so much.

  122. Can you omit the sun dried tomatoes or will that mess up the taste? The boyfriend does not like tomatoes. 🙂

    If so, would you suggest adding in something instead?

    • I think it would still taste great without them.

    • I tried the sauce without the tomatoes. Funny, it tasted delicious without the cheese, too, but it also tastes great with it. There are many variations to this meal just by adding or not adding the original ingredients. It’s versatile, and I like that. I did, however, cooked it according to directions and my whole family went nuts over it. My husband is not a sun dried tomato fan, but he even loved it. Try testing it as you go along.

  123. What is the “italian seasoning” and what kind do you use?

    • It is a blend of dried basil, oregano, rosemary, and thyme. But I use McCormick brand and it is located with the spices.

  124. Would this recipe work in a crock pot if I doubled the sauce? 🙂

  125. Do you think this recipe would work in a crockpot if I use double the sauce? 🙂

  126. Wow Alyssa, this looks so delicious and creamy! Your photos are fantastic, I’m drooling just looking at them. Pining for later!

  127. Charles Roy Mencke says:

    Alyssa, my wife made the Creamy Tuscan Garlic Chicken this evening for dinner. At the end, I was licking the plate. Oh my, it was SO delicious. I do believe next time we’re going to up the garlic a bit and use fresh minced garlic instead of garlic powder. Thank you so much for your site, I LOVE it!

  128. Hi Alyssa,
    This recipe sounds delicious! I’d like your help to convert this to a crock pot recipe. I’m planning to serve this to 30 people and would like to put it in the crockpot and let it cook, so that I can mingle with my guests! Also, is the Italian seasoning the spice in the spice aisle, or is it the Good Seasons Italian Dressing packet? Thanks for your help with this request. Kim

    • Hi Kim,
      I don’t know about the conversion, but as far as the seasoning goes, I used the dried seasoning you find in the spice aisle. Not the dressing packet.

      Maybe instead of making it in the crock pot, make it beforehand and then keep it warm in the crock pot??

  129. Hi, I was curious, I am not wanting to add the chicken, can I sub the chicken broth for white wine?

  130. Emily Aucoin says:

    i tweak this recipe just a little, and its freaking fabulous!! i roast off a whole head of garlic, and use that in place of the garlic powder, i juice a lemon, and add that, and a splash of white wine at the end… it brightens up all of the flavors… as close to olive garden at home as i’ll ever get! thanks so much for this recipe!!

  131. I just discovered this recipe last week and have already made it twice – it is SOOOO good! Definitely something I’d make if I wanted to impress guests. I took the suggestion and doubled ingredients for the sauce, which is fabulous. Thank you for this great recipe! Next time I may add some mushrooms or even crumbled bacon for a different twist.

  132. I made this recipe a couple of weeks ago and am making it again tonight. It is amazing! Like someone else said, if you want a recipe to impress guests, this is it. So easy to make as well. Thanks for sharing!

  133. Kathy Chall says:

    I loved this recipe, which has led me to SHARE it to my daughter and brothers! It’s a lovely meal and should be shared often. 😉

  134. I’ve printed this recipe to try this coming week for my family. I have a question though about your silverware – who is the maker and what is the style? I love that twirly pattern!!

  135. Has anyone tried this with chicken thighs?

  136. This recipe has been posted a few times on an LCHF Facebook group I’m on and after reading so many positive comments I had to try it for myself. It’s fantastic, thanks so much for posting. Even my children enjoyed it and one of them is an extremely fussy 2 year old who eats hardly anything!

  137. I wish I could give it more than five stars. This was a hit with my family. My daughter is fussy about chicken and her husband is just fussy. They both loved it, My daughter even went as far as to say “It’s restaurant quality. Randy, it’s right up your alley!”. My grandson devoured it and my husband went for thirds. I’m critical of my own cooking and even I loved it. This meal is a great one to cook for friends and family. Sorry I’m gushing, but I truly love it. I personally would not change a thing. Thank you.

  138. Hi there! Just wanted to say this was AMAZING! Question – has anyone tried to pre-make and freeze this? Just curious how it would turn out as I plan my freezer meals as well.

  139. Would you think it’d be safe to pair with a bright, buttery Chardonnay?

  140. Oh mylanta that was amazing! I steamed some cauliflower to keep carbs low and still enjoy the sauce! Can’t wait for lunch leftovers!

  141. this was amazing! definitely our new staple and my kids even loved it.

  142. Are these canned sun dried tomatoes or dry?

  143. Hello, what kind of heavy cream do you use? I’ve had bad experiences with the ones I’ve selected in the past.
    Thank you ,

  144. I made this for lunch yesterday and it was delicious! I has a lot of sauce left so I saved it until supper and used shrimp instead of chicken. It was very good too, but I cooked the shrimp too long. Thanks for sharing!

  145. I tried this tonight. It tasted good, but my parmesan cheese clumped. What did I do wrong? I googled the question and several people said that you should never let parmesan cheese boil in a sauce because it will clump. One person said, “as any Italian grandma will tell you, parmesan cheese should always be added at the end, or table-side.” What? Somebody give me some advice – how do you get it to be creamy?

  146. I made this dish a few weeks ago for a group of 10, it was a huge hit! I doubled the ingredients, but followed the recipe to a “T”.
    Hubby raved about the sauce and the children loved it as well, which I can’t say often lol!
    Thank you for sharing! I’ll be making this many times in the future. 🙂

  147. Thank you for this recipe!
    I made it for the first time for friends last night and one of them spontaneously said that it was the type of recipe you would be served in a restaurant.
    And even though I tend not to be a lots-of-sauce person, I would suggest doubling the sauce.
    Will definitely make it again. Fast, delicious and easy.

  148. Ms Maggie Maye says:

    I just made this and did the double portion of sauce. Instead of doubling the sun dried tomatoes which I chopped up (dry, not in oil), I added half cup of marinated artichoke hearts chopped up with a little of the oil in the jar for flavoring. This is DELICIOUS!

    Only other modification I made was using boneless, skinless thighs which I put back in the sauce and preheated 350 degree oven for 10-15 minutes to make sure the chicken was cooked through.

    To those saying it didn’t thicken using heavy cream (whipping cream) just let the sauce gently simmer on low for about 5-10 minutes.

  149. I made this last night & it was delicious!! Do you have a recommendation for the type of Parmesan cheese? I used shreaded & it did not melt well. Thank you this recipe…I will definitely be making it again!

  150. Seen this and knew I had to try it even if my husband doesn’t like spinach and I did for him added mushrooms for him and all I heard from him as he was eating was Mmmm OMG this is so good it’s a keeper!!! and he is so fussy I doubled the sauce because I knew we would have leftovers when I reheated it I added crumbled bacon and again all I heard was OMG Mmmmm this is sooooo good so now I am calling it “The OMG this is GOOD DISH!!!!” Thank You!!!! I have share this and the site with my friends!!!! AWESOME!!!!!! couldn’t get the starts to rate it to work but I say 10 stars!!!

    • Seen this and knew I had to try it even if my husband doesn’t like spinach he can pick it out actually i did for him and….added mushrooms for him and all I heard from him as he was eating was Mmmm OMG this is so good it’s a keeper!!! and he is so fussy I doubled the sauce because I knew we would have leftovers when I reheated it I added crumbled bacon and again all I heard was OMG Mmmmm this is sooooo good so now I am calling it “The OMG this is GOOD DISH!!!!” Thank You!!!! I have shared this and the site with my friends!!!! AWESOME!!!!!! couldn’t get the starts to rate it to work but I say 10 stars!!!

  151. Tracy Rodriguez says:

    Oh my goodness…… Soooo oops yummy!!! Hubby is impressed and wants to join pinterest because I have been making some really good dishes lately. Thank you for sharing this with the pinterest world!

  152. What can I use to substitute heavy cream?

  153. Made this tonight😍😍 oh soo good!!

  154. If I don’t have sundried tomatos can u substitute canned diced tomatos?

  155. Dawn Berube says:

    This recipe was delicious! I added fresh garlic, white wine and prosciutto! The sauce was amazing over fettucini! Rustic french bread was a must to wipe it all clean!

  156. Laurie Tipton says:

    I just made this for my husband and it is DELICIOUS!! He’s not a picky eater, but he has a much more discerning palate than I do, so it says a lot about the flavor. He is diabetic, also, so it is not so bad for him.

  157. Made this was so good I added Lipton vegetable dry mix to it and it was so good. Also used half and half I had no whipping cream worked great though just needed to cook it down a little.

  158. Oh my gosh, this was so yummy.

  159. I made this tonight. I seasoned my five chicken, breasts , then sautéed them in olive oil. I also doubled the sauce and added two tablespoons of flour, to thicken the it. Served with brown jasmine rice and roasted asparagus. Absolutely delicious!

  160. This was so delicious! Definitely a keeper!

  161. I am making this tonight for dinner. How do you double the sauce? I am new to cooking and could use a little help… Which ingredients am I doubling exactly? Thanks!!

    • Pam Holland says:

      I double all of the ingredients except the chicken and the sun dried tomatoes. It’s the perfect amount to have plenty of sauce for a pound of pasta. Love it!!!

  162. I usually don’t comment on dishes I make but wow!! Great dish!! I will be making this again!! I felt like a pro 😁

  163. Hi
    The recipe looks fantastic but before I make it could you tell me how much ‘a cup’ is please? I don’t want to get it wrong but we don’t use cups as a measurement in the UK

  164. This recipe is amazing!! I wouldn’t change a thing. We have a new favorite in our house!

  165. Can you give the ingredients in metric measurements please

  166. I’ve made this several times with half and half. Every time I make this my guests think I’m a chef because the flavors are so good! This is my go to get together recipe.

  167. Pam Holland says:

    This recipe is absolutely delicious! It has become my family’s favorite. I double the sauce and it’s exactly enough for a pound of pasta. It’s so easy and perfect for company! I slice the chicken and add it to the sauce along with the pasta for a quick one pot week night meal. Easy Peasy!

  168. Is this powered parmasian or fresh,

  169. One of the best chicken recipes I have ever had!

  170. I don’t usually make recipes for guests that I haven’t tried before but all the 5 start ratings convinced me to try this one. The recipe did not disappoint! My guests loved it. I used fresh garlic and browned the chicken in the oil from the tomatoes. I doubled the recipe and used half Parmesan cheese and half Romano cheese. I served it over egg pasta. Will definitely be making this one again! (I would give this 5 stars but it won’t let me click on the stars)

  171. Erika Poulin says:

    Could this be okay served over white fish like sole

  172. Elizabeth Geroux says:

    I don’t usually comment on recipes but had to leave one for this!

    Man oh man was that absolutely divine! Even my 5 year old picky eater and 3 year old gobbled this up!

    Will be a staple in our house for sure!!

  173. Lee Russell says:

    I just want to say thank you for this recipe!! It was the best thing I have ever made. My whole family loved it too. I made pasta for them to have with it, but I used some more of the spinach I had leftover and put the sauce directly on it. So good. 😊

  174. I just want to say thank you for this recipe!! It was the best thing I have ever made. My whole family loved it too. I made pasta for them to have with it, but I used some more of the spinach I had leftover and put the sauce directly on it. So good. 😊

  175. I liked the flavor of the sauce, but would have liked it to be thicker and creamer, the spinach and sun dried tomatoes were my favorite part. The chicken had no flavor even with the sauce. I LOVE Italian food, but sadly I probably would not make this version of this dish again. A jar sauce would have been better with added spinach and sun dried tomato’s.

  176. Hi! Can’t wait to try this! Do you think I can freeze this? Or not so much?

  177. Nicki maclennan says:

    Try this recipe with wild rice…..amazing

  178. Try this recipe with wild rice….amazing

  179. This looks amazing! && this might seem like an stupid question (new cook lol) but after you add the chicken in with the sauce how long before taking it off the stove to serve? I’m better with knowing a roundabout for minutes lol I just don’t want to over cook the chicken. Thx!

  180. Beyond delicious! Definitely double the sauce and serve over Linguine pasta. 5-star dish!

  181. Jennifer Reynolds says:

    This is so good! My husband loved it and said to add it to my monthly dinner list 😍

  182. Just made this for my family and we loved it 🙂

  183. This was SO good! I did add mushrooms, a little salt and freshly cracked pepper at the end and I sliced up my chicken before tossing with the fettuccine…But that was just a slight deviation… Thank you for sharing 😊

  184. great weeknight meal and so easy and delicious!

  185. I made this and it turned out marvelous. My dinner guest said it was the best ever! Thanks for sharing this easy and good recipe. Will be making again

  186. Do you use shredded or grated parm. Cheese??

  187. Super easy and yummilicious!

  188. Great base recipe! I used low sodium chicken broth, fresh garlic, added a bit of white wine, a bunch of pepper and fresh basil for more flavor and it was delish!

  189. Alyssa: Can this recipe be frozen? Several people have asked but I couldn’t find an answer.

  190. I made this a month ago and my wife loved it. I’m making it for her again tonight but I’m thinking of adding fresh mushrooms. She loves mushrooms. Thanks a bunch for sharing this delicious recipe!

  191. I made this the other day. It was so delicious. Thank you for the recipe. so easy to make!

  192. Lillian Duran says:

    Question I don’t have sun dried tomatoes on hand and I have chicken tenderloins. Can I use the tenderloins and would I be able to use grape tomatoes since that is what I have on hand?

  193. This is very yummy! I did however make a few changes. When I went to make it I realized I didn’t have itiaian seasoning. So I used powdered zesty Italian dressing. Added half a block of cream cheese. And I added some water and corn starch to help thinken the sause up. This is a keeper.

  194. This was wonderful!!!!

  195. Katherine says:

    Holy cow, this is AMAZING! And SO easy. I am funny and actually prefer it without the sun dried tomatoes, but it’s absolutely incredible. Definitely becoming a staple in our house.

  196. Fantastic recipe , have made it as posted and was perfect every time. Really appreciate your site and your time, not sure how you can answer the same questions over and over, patience…I guess. Making this again tomorrow for a dinner party.

  197. Made this last night and it was amazing! Like I was out to eat at an Italian place! Thank you!

  198. can i use drumstick instead?

  199. Mary Scarlett says:

    I made this last night. It was perfect…. quick, easy, and delicious. Thanks!

  200. Delicious!! Easy recipe that my boyfriend and I loved. This recipe will definitely become part of the regular dinner rotation. Thank you!

  201. Tried it last night. It was amazing!!!

  202. This was as yummy to eat as it looks in the picture! Easy, flavorful and has been requested many times since!

  203. So so so good!!!!

  204. This was a solid hit for my family and friends on movie night. Next time I will more than double the cheese when doubling the sauce and maybe a touch of flour to thicken it more. Very easy to prep and cook.

  205. This was sooo delicious. I added about a cup of Parmesan and also so mushrooms! It was delicious! Thank you!

  206. Do you drain the sun dried tomatoes?

  207. I just made this chicken dish and it was fabulous. And very easy!!! Going on my list of meals to make often.

  208. This is DELICIOUS!!! I did not even serve it over anything; it was great on its own. Thank you so much for sharing!

  209. Kristy Rogers says:

    Absolutely marvelous! Wonderful recipe! So good my husband did the dishes for me. He even helped me make it. All I added was fresh bell pepper, diced red onion and diced tomatoes and cooked that with the chicken. Then removed all of that…and then made the sauce . Absolutely wonderful.. my husband says MasterChef ain’t got nothing on me!

  210. Absolutely delicious! The only thing I changed is that I used 1 1/2 c diced tomatoes because I didn’t have sun dried on hand.

  211. This was so easy to make and absolutely delicious.

  212. I’ve tried this twice and both times it gets watery and oily. Not sure why it doesn’t seem very creamy.

  213. Just made it for dinner!! Awesome stuff!

  214. Alyssa, Thank you so much for sharing, I love trying new recipes. My family loved the dish over linguine. After reading the comments about the sauce being a bit thin, I thought I would just play it safe and make a roux after sautéing the chicken. But…I always like to prepare new recipes following the instructions first, then make personal changes later. So, no roux , but would add Buerre manie (kneaded butter/flour) if the sauce needed thickening. Didn’t need it, the parm did it’s job and thickened nicely. Definitely a keeper as is.

  215. Could this be made in a crockpot? I’ve made this a few times now & my boyfriend and I both LOVE it but a crock pot version would be super helpful for busy weeknights. Any insight is appreciated! 🙂 I want to continue making this amazing recipe!!

  216. Michael Wood says:

    for the parmesan cheese, is that fresh off the block parmesan cheese or the kraft stuff in the green can?

    • Alyssa Rivers says:

      Either work. I prefer fresh but often use the packaged cheese out of convenience.

      Good luck and enjoy!

  217. Is there a way to cook this via crockpot?

  218. Cassandra Ruiz says:

    What kind of pasta is used in that picture? I want to buy some but with whole wheat in it as well.


  219. I made this recipe last evening but could not get the sauce to thickened. I used heavy cream and whisked it a great deal. Sauce was flavorful but running. Did I need to used some flour.

  220. this looks wonderful too, thank you for this, nice to have the option of pasta, no pasta, I’d probably just skip the pasta since this recipe looks like it doesn’t need it!

  221. If I was to use fresh garlic instead of garlic powder how much garlic would I add?

  222. Just tried this tonight, so delicious and easy! My entire family loved it, from 2 & 4 year olds to myself and my husband. I did double the sauce recipe because we like our pasta with a lot of sauce, perfect amount with some leftovers. Thanks!

  223. Easy and tasty meal

  224. Mmmmm! Accidently found this recipe online and had everything except the spinach to make it for dinner. Turned out so good! Thank you! Deffinately saving and will check out the rest of your recipes

  225. If I want to double the sauce do I double the spinach and dried tonatoes as well?

    • Alyssa Rivers says:

      Not necessary to do so but I always say to season to your personal taste. Some might want more while others would add less. That is why I love the art of cooking!!

  226. Great dish and very simple! Agree with others to double the sauce. I used coconut milk instead of cream – worked great!

  227. Brittani says:

    I made this tonight and used “smoked sun dried tomatoes”, and it was AMAZING! Perfect amount of light smokiness! Big hit with my family, which includes two 7 year olds and a 2 year old.

  228. Tried it and it was delicious!! I’m making it again- this time for a new mom 🙂 Thank you for sharing such a delish meal!! 5 stars!

  229. I made Creamy Tuscan Garlic Chicken for my family for dinner last night over pasta. They loved it.

  230. I made this last night but the sauce didn’t thicken up at all. I followed the recipe exactly so I’m not sure what I did wrong. It was very good, just wish it would have been thicker.

  231. It’s very good. I use half and half so it’s a bit more runny, and tomato paste instead of sun dried tomatoes as I don’t care for them. Next time I will add a few shakes of red pepper. Thank you for the recipe.

    • You can definitely sub out for half and half. Just whisk in about a tablespoon of flour to thicken it a bit. I am glad you liked it!

  232. This was FABULOUS! Well, to be completely honest, we haven’t eaten it yet, but I’ve sampled the sauce as it is simmering and I am already sold! I substituted boneless,skinless chicken thighs since that is all I had on hand and cooked 10 min. more in oven to ensure they are cooked. Beautiful dish and tastes, as someone else said above, like restaurant quality. Thank you for sharing!

  233. Great share. thanks

  234. I made this last night. Doubled the spinach and sundried tomatoes and used 8 chicken tenders. Served over zucchini noodles. My mom and daughters LOVED it. I will 100% make this again. Thanks!!

  235. Didn’t have any chicken breasts so I cut up some McNuggets. Didn’t have any Parmesan cheese so I used some Kraft singles. Didn’t have any sun dried tomatoes so I used ketchup.

    Just kidding!

    Made this many times since my wife asks for it on my cooking nights. I use sour cream instead of heavy cream and use half again as much cheese, spinach and sun dried tomatoes. I grate the cheese myself and a finer grate seems to work better for thickening. GREAT recipe.

  236. Hafsa Azim says:

    Great recipe! It was very easy to follow and the results were fantastic! Thanks for sharing.

    • Alyssa says:

      Thanks for the great feedback! I am glad it worked well for you and you all had a great meal!

      Your Recipe Critic,

  237. This recipe is truly amazing! I made a couple changes to it and I still couldn’t believe how good it tasted! Everyone loved it.

    Here are my changes:
    I seasoned the chicken with salt and pepper first.
    After I took the chicken out of the oil, I put fresh garlic and oregano on the oil and cooked for about a minute.
    I used fresh diced tomatoes instead of sundried
    And I cant stand spinach so I used Basil instead
    It was truly amazing! Thanks!!

    • Alyssa says:

      Wow , that all sounds great! I am so glad that it worked out well for your family meal! I love all the changes. Thanks for sharing! Xo

      Your Recipe Critic,

  238. Made this and its great!!!

  239. This is by far the best chicken recipe we’ve tried so far! I can’t get over how much we (myself and everyone I’ve introduced to it) love it. AWESOME, thanks.

    • Thank you for sharing! That is SO great to hear! I am so happy it was so good and everyone enjoyed it! Thank you for following along with me! Xo

      Your Recipe Critic,

  240. Kimberly says:

    This was so delicious. I couldn’t believe how easy and fast this was to make. This was better than any dish I could have ordered in an Italian restaurant. My kids loved it too! We doubled the sauce, as we had it over pasta. And it was perfect. I wouldn’t change a thing about this recipe.

  241. This was fantastic! I don’t like frying meats, so I actually baked the chicken in the oven, plain, then added the sauce afterwards. Turned out GREAT! I added sliced mushrooms and more cheese than what the recipe called for. This is very similar tasting to the sauce in Olive Garden’s Ravioli di Portabello. Scrumptious! Thanks for sharing!

    • That is another great way of making this chicken!! I LOVE you ideas!! Thanks so much for sharing! Xo

  242. If you double the amount of sauce, would you double the sun dried tomatoes and spinach as well?

    • If you prefer to have less of the tomatoes and spinach then you should be fine. You are still going to have enough to have the flavor from them. I would recommend maybe adding 1/2 cup more of each if you are okay with that much in your sauce, if not, you can leave them out. Hope that helps!! Happy Cooking! Xo

  243. Jodi Castillo says:

    I can’t stop telling people how delicious this dish is.!!! Seriously, I’ve become obnoxious about it…. Everyone should know how this tastes!!! I doubled the sauce, served with pasta….blew it out of the park!! I am making it again when we have my husbands new boss and his wife over for dinner (I have not met either of them yet) and will serve it with homemade soft breadsticks, a salad, and Cannoli for dessert. Thanks a million for a FANTASTIC recipe!!!!

    • I LOVE THIS!! Thank you so much!! I love your sides. Way to go!! You are a rockstar!! Good luck on the new boss and wife. You picked a great recipe for them! Thanks for sharing!! XO

  244. So I just happened upon an EXACT copy of this recipe on another website. Just FYI.

  245. Stephen Smith says:

    Works well served over black bean or lentil pasta (or zucchini spirals) if you really want to keep the carbs low but have pasta.

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