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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.
I made this tonight with roasted red peppers instead of sun dried tomatoes. It was awesome! I doubled the sauce and served over penne pasta. Only one serving left over! This is a new family favorite!
That does sound awesome!! Thanks so much for sharing! XOXO
This is definitely a restaurant quality meal. Very tasty, I will definitely be making this again.
Awe! Thank you so much! I really appreciate the compliment! I am glad you enjoyed your meal! Thanks for sharing!! XOXO
Thank you for sharing this recipe. I made this with fresh garlic, a mixture of baby spinach and baby kale, and coconut cream instead of heavy cream because I’m lactose intolerant, and it was delicious! Couldn’t taste the coconut at all.
I love that! Thanks for sharing! XOXO
think the tomato coul dbe left out here?
Distracted sorry . Nightshade free. think it would taste right leaving out the tomato?
This is so good and easy to make. Wish had nutrition facts.
Good recipe overall. I doubled the sauce recipe and seasoned my chicken with garlic powder blend (salt free) pepper and salt and doubled the spinach and sun dried tomatoes served over thin spaghetti yummy! Solid recipe
I am so glad you liked it! I am glad you were able to make it your own! Thanks for sharing!! xoxo
This sounds absolutely delicious. I just have one small problem. I hate cooked spinach or any cooked greens. Any suggestions for a substitute or just leave it out?
the best that I ever ate.
AWE!! That makes me so happy!! Thanks so much for your feedback!!
What a easy delish recipe I tweeked it a little with shrimp instead of chicken and fresh basil instead of spinich. Soooo good!
I love your changes!! That sounds delicious!! Thanks for sharing!
Coconut milk works well in this recipe and is a healthier alternative to the heavy cream!! Great recipe!! ! ?
That is great to know!! Thank you for sharing! XOXO
Hi, Alyssa! First, I wanted to say…you have the patience of a saint!!! Hahaha. If people would just take a little of their time instead of yours they will see you’ve pretty much answered every question in the first 25% of the comments…god bless you! ?
Now, I’ve made this I think since week one, but have never commented. I’ve made it SO many times and ways depending on what I have on hand. The major thing I’d NEVER change is grating my own fresh parm. cheese (which will keep forever IF you store it correctly same with asiago). If you can help it wait till you have fresh parm or asiago DO NOT use that plastic jar powdered interpretation of cheese, I don’t even have it in my fridge. But, maybe I’m a cheese nerd ? hmmm ? why, yes, I believe I am for sure!! ? I even have one of those hand held twist graters they use at the Olive Garden it really does make things quicker when cooking and passing at the table, grating right into sauces while cooking, etc.
Thank you for keeping a beautiful, interesting and “real” food blog it’s appreciated more then you know!!! ALL your recipes are self explanatory (except maybe if your from another country or a BRAND NEW cook!)
Oh yeah…and let’em read! ?
Wishing you all the best cooking joy…Tracey
Thank you so much!! That is awfully sweet of you!! I really appreciate it!! Xo
Works well served over black bean or lentil pasta (or zucchini spirals) if you really want to keep the carbs low but have pasta.
Great idea!! I love that! Thanks for sharing!!
So I just happened upon an EXACT copy of this recipe on another website. Just FYI. http://www.ateaspoonofhome.com/creamy-tuscan-garlic-chicken/#comment-60
UGH, Thank you so much!! This has happened a few times! I appreciate you looking out for me! Xo
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
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
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
Oh good. I was just wondering how it would come out if you baked the chicken. I have made this several times and my family loves it, but I have a large family and I get tired while skillet frying all the chicken.