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Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This is a restaurant quality meal that’s easy to make at home in just 30 minutes!
Once you have tried this recipe then you also have to try this Creamy Tuscan Garlic Shrimp and this Insanely Good Creamy Tuscan Garlic Salmon. They are also unforgettable Tuscan Garlic meals your family will be so impressed with!
Creamy Tuscan Garlic Chicken
This Creamy Tuscan Garlic Chicken tastes like it is straight from a restaurant. The first time I made it, 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. Once you try it, it will be love at first bite!
Not only does it taste amazing, but this Tuscan Garlic Chicken is so easy to make. I love that it cooks up in one pan making cleanup a breeze. This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!
Ingredients in Creamy Tuscan Garlic Chicken
Many of these ingredients are basics you will already have in your pantry or refrigerator. They come together so easily to make the BEST Creamy Tuscan Garlic Chicken I have ever had! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Boneless skinless chicken breasts: Thinly sliced chicken will work best because it will cook evenly and quickly.
- Olive oil: This is used to cook the chicken in so that the outside gets golden brown.
- Salt: The salt enhances the flavors in the recipe.
- Heavy Cream: The slightly sweet and creamy base of the sauce.
- Chicken Broth: This adds flavor to the base of the sauce.
- Garlic powder: Adds rich bold garlic flavor to the chicken and sauce.
- Italian Seasoning: This is the perfect blend of seasonings that give your sauce unbelievably good flavor. You can even make it at home with this easy recipe!
- Parmesan Cheese: Use freshly grated cheese from a block if possible for the best consistency in your sauce.
- Spinach: This adds in a beautiful color and flavor (plus it’s healthy!) to the dish.
- Sun Dried Tomatoes: The flavor of the sun-dried tomatoes in the cream sauce is amazing!
How to Make Tuscan Chicken
This is a restaurant quality meal that you can quickly and easily put together at home. It is effortless, but so impressive. The taste is so good you will be obsessed with this dinner!
- Cook the Chicken: In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side (or until browned) and until no longer pink in the center. Remove the chicken and set it aside.
- Make Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to the skillet. Whisk over medium-high heat until it starts to thicken.
- Add Vegetables: Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
- Combine: Add the chicken back to the pan and serve over pasta if desired.
Tips and Variations
Creamy Tuscan Garlic Chicken is one of the best things our family has had. We often serve this over pasta to make it into a delicious meal. You guys are going to love the flavors and versatility of this creamy chicken just as much as we do!
- Serve it with Pasta: You can serve this chicken with so many things! Try your favorite pasta, Instant Pot Mashed Potatoes or Mashed Cauliflower.
- Add Veggies: Freshly steamed veggies or a light salad are great sides to add freshness to the meal.
- Protein: Swap out the chicken for salmon or shrimp. The sweet garlic cream sauce will pair perfectly with these meats as well and give you some variety in your proteins.
- How to know when the chicken is done: To ensure your chicken is cooked throughout, look for the juices to run clear. Also, keep in mind chicken must be cooked to an internal temperature of 165 degrees. So, use a meat thermometer to be sure you have perfectly cooked chicken.
- Use Fresh Cheese (From a Block): For the most creamy sauce, be sure you’re using freshly grated parmesan cheese. Pre-shredded cheeses are coated with preservatives that keep them from melting completely and will result in grainy sauce.
- Room Temperature Chicken: Make sure your creamy tuscan garlic chicken is at room temperature before cooking. It will cook more evenly than if it is still cold. Also, dry it completely and season it with salt as it cooks in the oil coated pan.
Storing Leftovers
We rarely have leftovers of this Creamy Tuscan Garlic Chicken because my kids lick their plates clean! But if you do, it tastes delicious, maybe even better, the next day!
- In the Refrigerator: Let the chicken cool completely. Within 2 hours of cooking, place the chicken in an airtight container and it will last for 3-4 days.
- In the Freezer: You can freeze this after cooking it for a quick and easy freezer meal! Store it in an airtight container and it will last 6 months.
- To Reheat: If frozen, let the chicken thaw in the refrigerator overnight. Once thawed, you can heat up the chicken on the stove over medium heat. You need whisk sauce thoroughly to get the sauce back to its original creamy consistency. Add additional chicken broth or cream if your sauce is breaking.
More Creamy Chicken Recipes
I love creamy chicken because you can easily top it on some pasta or rice to make a delicious and filling meal! Here are some more creamy favorites of mine!
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Creamy Tuscan Garlic Chicken
Ingredients
- 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, drained
Instructions
- In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side (or until browned) and until no longer pink in the center. Remove the chicken and set it aside.
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to the skillet. 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I did the same thing. ?
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
Thank you for your sweet comment Granny!
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
Yes I need to add that in the notes especially if they are serving it over pasta!
Can I use frozen spinach?
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.
You could puree cream cheese with the chicken broth as a subtitute,
Oooh great idea!
I use half fat creme fraiche, it works brilliantly, adds a little sharpness and no risk of splitting.
That is great to know!! Thanks for letting me know!! Xo
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.
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 .
So glad to hear!
I forgot to buy fresh spinach can I substitute frozen spinach if I thaw it first and squeeze out all the liquid??
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.
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.
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.
Thank you for letting us know! I am glad you tried it and that it turned out for you! 🙂
I used milk and added a bit of corn starch.
I substituted 1/4 c whole milk and 1/4 c Greek yogurt which I often do since I don’t keep heavy cream on hand usually. It is creamy and delicious!
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?
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.
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.
This is fabulous! My husband declared it restaurant quality. Thanks so much for sharing it.
I used the oil off my sun dried tomatoes to cook my chicken. Very good dish!
great idea! I’ll try that next time i make it.
I do the same. Adds a bit more flavor
Me too!! I also use real garlic. I fry my garlic up after the chicken is done with the rest of the oil that is left in the pan.
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
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!
Try vegan parmesan tastes identical
You could always leave the cheese out and put in a bit of starch to thicken it up like the cheese would.
Wow, this looks so good. I love sun dried tomatoes and spinach together.
Do you use Spinach or baby spinach?
Either will work! But I used regular spinach.
Can i use this recipe in the crock pot with bonless breasts? (:
I want to know if this can be made in a crock pot as well
I would also like to know if you can make this in a crockpot.
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?
I think it’s a personal decision, I for one can’t do that, or my blood sugar would go nuts. However, this recipe is okay for “my” diet, so I don’t have to worry the rest of the week. To each their own without judgement, is simply wonderful, yes???? : )
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.
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 ?
For 1/5 of recipe, I calculated, 4.4g net carbs, 395 KCALS, 32g protein, 29g fats. def keto friendly! Can’t wait to make it!
What about as a diabetic friendly recipe…..how does it rate??
Can you make this a day ahead for a dinner party? If so how would you warm it up??
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?
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!
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.
oh yummy!