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

4.8 from 242 reviews
Creamy Tuscan Garlic Chicken
 
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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!
Author:
Serves: 4-6
Ingredients
  • 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
Instructions
  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.
Notes
*If you are serving over pasta and like it saucy, definitely double the sauce. 🙂

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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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Chicken

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  1. I’ve tried it with both chicken and shrimp. Slightly easier to make with shrimp (if they are already peeled), and I like shrimp more than chicken in general. But both versions are delicious! We snip fresh basil on top when serving. Yum!

    Note: When using shrimp, I saute them most of the way through before removing from the pan to make the sauce. Then I finish them off in the sauce.

  2. How long do we add the chicken back to the pan for? If we add it and serve it right away, I worry it wouldn’t absorb the sauce at all, and there wouldn’t be much point, but I am also afraid of overdoing it, too.

    1. You could also leave out the chicken broth. A similar recipe doesn’t include chicken broth in the ingredients. Either way, it’s a delicious recipe….love it!

      1. I think next time I’ll use half the chicken broth. Still a very delicious meal. I substituted sweet peppers in place of sun dried tomatoes. And a side of Zucchini Zoodles!!

  3. This recipe is delicious! I did thicken the sauce up a little with cornflour and used 3 cloves of crushed fresh garlic rather than garlic powder and served it with cauliflower/broccoli/kale rice… highly recommend it!

  4. Love the recipe for creamy Tuscan garlic chicken and want to make it for a family birthday party however some are allergic to milk. What would b the best non dairy substitute for the heavy cream for this particular recipe?

        1. I am not sure where you see oil or 1 cup together. There is olive oil for 2 tablespoons but and 1 cup of heavy cream but other than that there is no 1 cup of oil. I hope that helps clarify and here is the list of ingredients for you with their measurements.
          1½ pounds boneless skinless chicken breasts, thinly sliced
          2 Tablespoons olive oil
          1 cup heavy cream
          1/2 cup chicken broth
          1 teaspoon garlic powder
          1 teaspoon italian seasoning
          1/2 cup parmesan cheese
          1 cup spinach, chopped
          1/2 cup sun dried tomatoes

  5. This was AMAZING!!! Will make again. Made with cherry tomatoes instead and bow tie pasta. Married well with a side salad with avocado and parm cheese.

  6. This was super easy, so yummy and a fam favorite. I served it over zoodles and it upped the veggie game of this dish. It will definitely be put on the rotation. The sauce was perfect. You do have to keep stirring to allow the heavy cream to thicken but take your time. It was worth it. Im so excited there was left overs so i can have it for lunch. Two thumbs up!!

  7. For someone who cooks dinner every night for my family something new is always desired. Let me tell you this was easy to make and was delicious!!! Will be making again!

  8. This was amazing! My 5 year old had seconds and licked her plate clean! We served it with zucchini, which tasted great in the sauce.

  9. This is one of the best meals I have cooked in a while. It really does taste like a restaurant meal. Sooooo good. I fried the chicken and then cut it up before adding it back to the thickened sauce and then mixed the entire pan up with a box of cooked penne. SOO GOOD! I have sent this link to all of my friends raving about it, so delicious 🙂
    I also used fresh garlic, and some extra parmesan.

    1. Freshly grated is always better! The powdery stuff is very dry and I find it never melts into a sauce in the same way.

  10. Tonight I just made a very similar recipe with salmon and it was absolutely amazing. It did not use chicken broth although it would have added another good flavor and I did think about it. But I did add extra Parmesan and after I turned off the heat and let it sit the sauce did start to thicken up more. I can’t do carbs so we ate with veggies. Husband and I can’t wait to try this variation with chicken!

  11. Amazing! thank you! I made it exactly as the recipe said and I did according to the comments I added some cornstarch to the cream sauce prior to cooking. I tripled the sauce and added 4 tablespoons of cornstarch which was perfect. thank you again for the spectacular recipe!

  12. My family loves this recipe. I use freshly grated parmesan and toss in extra, lots of fresh garlic and I double the sauce every time. I’d triple it if serving over pasta. We serve it over steamed broccoli.

  13. Followed the recipe as directed and for my first time making it, it was a hit!! Definitely will make it again!! Hubby approved!! I added pesto pasta!! 🙂

    1. I prefer fresh spinach. Sun dried tomatoes in a package or jar is great too. You can use the frozen spinach it may take longer for you to cook though. Just add a few extra minutes. You are great! Questions are great and the way we all learn. I know this is a great, simple recipe that you will master and love. Thanks for following along with me!

  14. Hi I’m trying to lose weight on the keto diet and am only just starting this diet and can’t wait to start losing weight.

  15. Trying to prep a bunch of meals before baby#2 arrives. Do you think that I could freeze this and reheat in a month or so?

  16. I’ve made this for a few years. I use fresh garlic and no Italian seasoning just fresh basil before serving. My daughter and husband love this.

  17. Great recipe!!! I made it tonight but lightened it up. I used half and half instead of heavy cream, pasta water instead of chicken broth, and left out the parmesan cheese (that was by accident, but it wasn’t missed). I used fresh garlic and sliced sweet red peppers (sauteed the peppers and garlic in the pan after cooking the chicken and before adding half and half) I also added 1 tablespoon of cornstarch to the half and half before adding it to the pan and spiced it up with 1/2 teaspoon of crushed red pepper and I used fresh spinach. It was delicious!!!! My husband loved it and he ate it over angel hair pasta and I had mine over spiralized zucchini. This will definitely become a regular in our house. I ran the numbers on my fitness pal for my version (not including pasta or zucchini) it was as follows:
    Calories 368, Carbs 8, Fat 19, Protein 40, Sugar 4, Sodium 100…. pretty good if you are counting calories!

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