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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 can’t eat spinach is there anything I can use
You can just leave it out! Or sub with mushrooms or another favorite ingredient.
A locally owned restaurant uses artichoke hearts and roasted red peppers, delicious, .serve with salad and fresh warm Italian bread.
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
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?
I really didn’t have to drain it. There was not a lot left. But you can if you would like! 🙂
Is using fresh tomatoes a bad idea? Where are sun dried found at the store ?
They are usually by the canned tomatoes on the top. I think using fresh tomatoes would also work. This is a very customizable recipe.
Would cherub or cherry tomatoes do?
Substitute fresh garlic for powder, it should be a staple in your kitchen anyways. :), very good though, really enjoyed.
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!
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!
Made this tonight. Doubled the sauce and served it over pasta. Absolutely delicious!! Will absolutely make again!!
I just made this an hour ago, guys can cook too whoop whoop!! Thanks for the recipe it was awesome !
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!!!
Is the chicken brother you used just a tin of brother soup from the supermarket? And brand best?
Use your favorite broth or instant bouillon. White wine works well too.Enjoy!!
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
Do you use the sundried tomatoes in oil or just the dry sundried tomatoes? Looks so yummy, and I want to get it right!
Yes the sundried tomatoes in oil! But both will work! Let me know how you like it!
I used the sundried tomatoes in oil but the oil separated and there were little puddles all over the top of the sauce. It did not affect the taste, however! Delicious!
Do you drain off the oil?
In your recipe it says thinly slice the chicken breast, but the picture the breasts are whole?
Sorry! I need to clarify that. You just use thinly sliced chicken breasts. This helps it to cook evenly and quickly. 🙂
Nicky Davis, when a recipe calls for thinly sliced chicken, you slice the chicken in half lengthwise from end to end to make two breasts out of one, before you cook.
Thanks, I was wondering the same thing.
Absolutely delicious, cheers
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. 🙂
How would you make more sauce? Can you publish the extra amount of ingredients to use for pasta?
I would just double it especially if serving over pasta. 🙂