This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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 stand spinach is there anythang else I can use? could I use frozen broccoli instead? and also is there anythang that I could use other than sun-dried tomatoes
Broccoli is a great substitute! You can leave the sun-dried tomatoes out if needed. Enjoy!
I tried this tonight over spaghetti squash! It was absolutely delicious ?
Sounds delicious, I’m on WW and I was wondering if you can substitute non fat plain Greek yogurt for the heavy cream?
Yes, you can do that for sure. It may alter your texture and taste but it will work in replace of it. Enjoy!
This dish is amazing! I leave out the tomatoes but follow the instructions to the tee! Thanks for sharing!
It was pretty good. For some reason my parmesan clumped up, maybe that’s why the sauce never really thickened. I thought it needed some salt too, so I did add later after tasting. It might have needed a little more depth, maybe some wine? I didn’t try that though. Thanks for sharing.
This has become a highly requested meal in our home. We always double the sauce to serve over pasta. I do have a question though, we always buy jared sun dried tomatoes. Should they be drained before using?
Forgot to give the recipe it’s well deserved 5 stars! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This was absolutely delish! I followed the recipe except that I did reduce the garlic powder to 1/2 tsp. It was plenty garlicky for us. I served over zucchini noodles as we are trying to follow a keto diet. This chicken is very keto friendly! Thank you for sharing!
The recipe was amazing. I added some red pepper flakes, doubled the sauce and halved the broth. I’m planning on making it for friends.
Great recipe!!! I made it tonight but lightened it up. I used half and half instead of heavy cream, pasta water instead of chicken broth, and left out the parmesan cheese (that was by accident, but it wasn’t missed). I used fresh garlic and sliced sweet red peppers (sauteed the peppers and garlic in the pan after cooking the chicken and before adding half and half) I also added 1 tablespoon of cornstarch to the half and half before adding it to the pan and spiced it up with 1/2 teaspoon of crushed red pepper and I used fresh spinach. It was delicious!!!! My husband loved it and he ate it over angel hair pasta and I had mine over spiralized zucchini. This will definitely become a regular in our house. I ran the numbers on my fitness pal for my version (not including pasta or zucchini) it was as follows:
Calories 368, Carbs 8, Fat 19, Protein 40, Sugar 4, Sodium 100…. pretty good if you are counting calories!
I added small slices of jalapeños for a little spice. It came out delish!
It’s a 10 star recipe! Simple and so tummy!!!!
Yummmy! (Not tummy LOL)
I’ve made this for a few years. I use fresh garlic and no Italian seasoning just fresh basil before serving. My daughter and husband love this.
Could you use this recipe with a crock pot?
Yes, this would work great in a crock pot!
Trying to prep a bunch of meals before baby#2 arrives. Do you think that I could freeze this and reheat in a month or so?
Yes, this is great to freeze for about 2 to 3 months. Hope that helps and congratulations on your new baby!
Hi I’m trying to lose weight on the keto diet and am only just starting this diet and can’t wait to start losing weight.
That sounds great! Good luck with your journey!
Can I use canned spinach
Yes, that will work great too! It is already soft and tender so you will not need to cook as long.