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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.
Love this recipe especially while I am on ketos ?
I NEVER post reviews for recipes, but I had to for this one. Every recipe of yours so far that I have tried has always been successful, but man oh man, this one (Tuscan garlic chicken) was so amazingly delicious! I, like others, don’t really care for sundried tomatoes – so what I did was add sliced cherry tomatoes. I doubled the sauce recipe as suggested and tossed it with fettucine pasta. There is a little bit leftover, and I know we will all be fighting for it on leftover night! Thank you!
AW! Thank you so much! I am so happy that you have enjoyed some of my recipes! Thank you for your comments! XOXO
What’s the calorie count for the creamy Tuscan chicken?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. XOXO
i am always making your recipes. so far all are awesome.
thank you
AWWW! That is so sweet of you! Thank you for your sweet comment! Let me know what other recipes that you have tried! XOXO
This was a huge hit with my family! Thanks so much for the recipe!
My families favourite chicken recipe and so easy to make. Thank you!
This truly fantastic. Your right, a good restaurant quality dish. I have a question. I have a lot of people coming and staying over the holidays and wondered if this Creamy Tuscan Garlic Chicken can be made ahead and frozen.
I made this tonight – family loves it. I used sun dried red peppers because I can’t fine sun-dried tomatoes anywhere. Next time I make it there will be a half pound less chicken, and corn starch to thicken the sauce. Sauce was too thin for us. Strange I can’t give it less that five stars the program wont let me.
Sun-dried tomatoes can be found in any regular grocery store in the produce section or in jars with the tomato products. They are usually in herb oil…and are delicious. If you can’t find them there, you can sometimes get them on Amazon. Just thought I’d give you a heads up.
This is so good and so easy! My daughter just texted me from school asking if I would make it for dinner tonight:)
I love this recipe. Every time I make it for company, I am asked for the recipe. It’s delicious. The first time I made this I did it in my frying pan, the second time my Dutch Oven. I always make this in my Dutch Oven now. Hands down it’s more yummy. There’s something about cooking in a Dutch Oven that enhances the flavor. I love all of your recipes, this is one of our favorites.
I make mine in a cast iron skillet – amazing! And I add 4 minced garlic cloves to the pan after I take out the chicken and sauté until you can smell it. Then I also use the garlic powder because it really makes the recipe. For keto people like myself, you can thicken the sauce with xanthan gum (just a little goes a long way). Then I serve over cauliflower rice that has been sautéed with caramelized onions. Heaven!
Hello,
Just wondering what the nutritional values are in this recipe.
Please let me know. Specially, net carbs
Thank you!
Ps: absolutely Dili should and so easy. A perfect date night dinner
I like to use skinnytaste.com or myfitnesspal.com for any questions in regards to nutrition. Hope those sites can help you! Thanks so much for following along with me! XOXO
This was so good. I had mine over cauliflower rice and my daughter over pasta. ????
This was great! I doubled the sauce over pasta. I used almost an even amount of chicken broth and heavy whipping cream. For the chicken, I threw in smashed garlic and seasoned both sides with salt and pepper. I used fresh tomatoes and mozzarella cheese as I didn’t have parmesan cheese on hand. The sauce didn’t thicken, so I used a little cornstarch mixed with water as a paste. Came out delicious!
I have made this recipe several times for family and company and always get rave reviews. The only thing I altered was the cream. I use whole evaporated milk instead, because that is what I always have on hand. I also cut the chicken up in small slices instead of serving whole chicken breasts. I can stretch 2 chicken breasts to feed 4 to 6 people this way. Serve with green salad and artesean bread for a wonderful meal!
Absolutely delicious!!! Thank you!
So yummy i cooked chicken in chopped garlic and add 3xtra 1/2 cup of fresh parmesan cheese. I put it over zucchini zoodles!