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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.
Sounds great! Fresh or frozen spinach? Sun dried tomatoes –dried in a package or the ones in a jar of oil? Can you tell I’m not a cook??
I prefer fresh spinach. Sun dried tomatoes in a package or jar is great too. You can use the frozen spinach it may take longer for you to cook though. Just add a few extra minutes. You are great! Questions are great and the way we all learn. I know this is a great, simple recipe that you will master and love. Thanks for following along with me!
What do you recommend on the sundried tomatoes? The ones in a jar of oil or a package of dry ones?
Either is great! I prefer in a package but the jar of oil is a little quicker. Hope that helps and you enjoy your meal!
Followed the recipe as directed and for my first time making it, it was a hit!! Definitely will make it again!! Hubby approved!! I added pesto pasta!! ?
Any thoughts on 2% milk instead of heavy cream?
I would recommend heavy cream to keep the thickness and enjoying the flavor more in the sauce. Enjoy!
My family loves this recipe. I use freshly grated parmesan and toss in extra, lots of fresh garlic and I double the sauce every time. I’d triple it if serving over pasta. We serve it over steamed broccoli.
Amazing! thank you! I made it exactly as the recipe said and I did according to the comments I added some cornstarch to the cream sauce prior to cooking. I tripled the sauce and added 4 tablespoons of cornstarch which was perfect. thank you again for the spectacular recipe!
I’ve made this multiple times for the family now and its #1 on the list. Great recipe. Thanks!!!
Fantastic!!! Serving it with green beans and zuchinni noodles!!Flavor was amazing!
Tonight I just made a very similar recipe with salmon and it was absolutely amazing. It did not use chicken broth although it would have added another good flavor and I did think about it. But I did add extra Parmesan and after I turned off the heat and let it sit the sauce did start to thicken up more. I can’t do carbs so we ate with veggies. Husband and I can’t wait to try this variation with chicken!
This has become a favourite in our house thank you for sharing
This recipe is a Must Try! Delicious and easy!
Do I use fresh grated or the powdery parmesan cheese?
Freshly grated is always better! The powdery stuff is very dry and I find it never melts into a sauce in the same way.
I used shredded parmesan in the pouch. worked well
This is one of the best meals I have cooked in a while. It really does taste like a restaurant meal. Sooooo good. I fried the chicken and then cut it up before adding it back to the thickened sauce and then mixed the entire pan up with a box of cooked penne. SOO GOOD! I have sent this link to all of my friends raving about it, so delicious 🙂
I also used fresh garlic, and some extra parmesan.
This was amazing! My 5 year old had seconds and licked her plate clean! We served it with zucchini, which tasted great in the sauce.
For someone who cooks dinner every night for my family something new is always desired. Let me tell you this was easy to make and was delicious!!! Will be making again!
This was super easy, so yummy and a fam favorite. I served it over zoodles and it upped the veggie game of this dish. It will definitely be put on the rotation. The sauce was perfect. You do have to keep stirring to allow the heavy cream to thicken but take your time. It was worth it. Im so excited there was left overs so i can have it for lunch. Two thumbs up!!