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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.
This was so delicious! Definitely a keeper!
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!
Oh my gosh, this was so yummy.
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.
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.
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!
If I don’t have sundried tomatos can u substitute canned diced tomatos?
I used fire roasted because that is what I had on hand.
Made this tonight?? oh soo good!!
What can I use to substitute heavy cream?
You can use milk, the sauce just won’t be quite as creamy.
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!
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!!!
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!
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.
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.
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. 🙂
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?