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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.
Hi, can I skip the parmesan? Maybe sub it with mozerella, will it make the taste different?
I once had grated Parmesan added to some food and really disliked the smell and taste, but this going to get cooked… Should I try cooking with parmasan or sub it?
Unfortunately, that is a key ingredient in the recipe.
I was making this spur of the moment and didn’t realize I was all out of Parmesan until it was too late. I used feta instead, which I wasn’t sure how it would turn out, but tasted great. I added some chili paste and onions. Was really delicious.
Real grated parmasean is totally different than Kraft grated parmasean. It has a strong flavor though so if you want a milder cheese, something like a colby would have a nice flavor. Mozarella is nice on top but does not mix well for sauces.
Try Pecorino Romano, similar to Parmesan but made with sheep’s milk. Slightly different taste but I use it to sub for Parm because I’m allergic to cows milk.
I made this several weeks ago and we are having it again tonight. It’s delicious. We thought it was even a bit better for leftovers the next day as it thickened up a bit. I love your recipes.
How did you reheat the leftovers? I am thinking of making it ahead of time for a dinner party.
Use real Galic cloves, smash with a wide blade knife and tack away the shell. It makes a total difference in taste compared to powder.
I made this for myself. I typically cook on big meal per week for dinners and lunch. I added mushrooms and used canned tomatoes instead of sundried. I doubled the sauce , but had to add flour to thicken it up. I put it over angel hair pasta! I loved this recipe, and will definitely make it again!
Could I make this with steak instead of chicken?
OH! That sounds delicious! Let me know how it turns out! XOXO
Can this be made w canned tomatoes instead of sun dried.
Yes, it will give a different taste but will work out great! Let me know how it turns out! XOXO
I tried this recipe this evening Was very good except when I added the grated Parmesan cheese
the cream sauce separated, cheese looked like a curdled mess and was very watery. Not sure what I did wrong.. I just got bowls out and we ate anyways. Will try again, and see. Wasn’t much to look at, but all was eaten, so not a total fail.
You were right when you wrote that this was a restaurant-quality meal. I made it today, and it was sensational. I doubled the sauce, as you suggested, and served it over a garlic parsley fettuccine from Bed Bath & Beyond. Absolutely delicious!
Awesome and delicious. It was very easy to make. My family totally loved it. Thwy said it was restaurant quality.
looks great..going to add fresh portobello’s and sub the cream for 2% milk..thanks for the recipe.
So delicious, nutritious, beautiful, and EASY!!! I doubled everything and served it over pasta for my family of 5 (who likes leftovers for work lunches). My husband and I both work and I felt like a rockstar when I whipped this up for all of us. Thank you. Oh, Isubbed garlic powder for fresh garlic as each week I chop two heads for meal prep. Our family loves garlic! Xoxo
Yum
Hello! This sounds so good and I want to make it so bad. Just one thing. No one in my house, including myself, likes sun dried tomatoes. Do you know if there are any alternatives for it?
You are welcome to leave it out. You could sub it for mushrooms if that is better. It will just alter the taste of the chicken too though.
Try red bell peppers. Mushrooms. Zucchini or Crookneck squash. Pearl onions.
Red bell peppers. Gives it an extra sweet taste ?
I’ve made this twice now – very good recipe – thank you! I didn’t use sun-dried tomatoes because my husband can’t have the sodium. I did add mushrooms and served over pasta. Now I want to try your honey walnut shrimp. Thank you for posting.
Hi! This looks amazing and I would like to make it into a crockpot meal. Do you have any tips for this?
That sounds great! I think you will add the ingredients and then cook in the slow cooker until it is warm and done. I hope you enjoy it! XOXO
His. I would like to know how the recipe turned out cooked in your crockpot/slow cooker.
Thank you in advance
I’d say, you’d need to slow cook the chicken in the broth, garlic powder an seasoning first, for about 3 or four hours.
I wouldn’t chop it though. I’d just chuck em in whole and shred them up with a fork once cooked.
Anyway, after chucking in your pasta, keep it boiling for around 30 – 40 minutes, or up to an hour for the whole wheat kind, and then after that you slowly pour in the cream while stirring the pot and leave the lid off while stirring from time to time if it’s too thin. Once it’s near the thickness you want to achieve, slowly stir in the parmesan (I would consider using more parmesan or some other cheese than the original recipe) and then chuck in the chopped spinach and sliced sundried tomato and let cook for a little longer if you want, or serve straight away.
I personally would not cook more after adding those last two ingredients, because the meal would be quite heavy and I’d want the freshness of the spinach and juicy sundried tomatoes to counteract the creamy texture of the pasta and sauce.
This would be a more chicken-y, softer, warmer feeling pasta to the original version. The chicken would not have the sweet crispy golden crunch it does when made stove top. Still be yummy but considering how fast the original recipe is, you might be better of just leaving it how it is.
If you want to prep this ahead of time, and that’s why you want to slow cook it, you could make the shredded chicken / broth / seasonings up ahead of time, then and portion into containers and freeze or refridgerate it. Then when you wanted a serving, you could chuck one of broth things you made into a pot, chuck some spiral pasta (when theres enough melted liquid, if you’ve taken it from the freezer) and then add the rest of the ingredients once its boiled off to the consistency you want.
Anyway, I could be wrong about all this but that’s my prediction for how you’d make this in a slow cooker hahaha. Good luck!
Do you have any suggestions that you did in crockpot as far as how long?
Do you have the Nutrition Facts on this Recipe?
Thanks
Staci
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. XOXO