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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 have made this several times in both the instant pot and a crock pot! Super easy and so delish. My entire family of 4 loved it!
Did you do anything special to make it in the IP? Did you still brown the chicken and then remove it?
I made this dish last night and it was absolutely awesome! I served it over fettuccine – simple, easy to follow instructions – thank you so much!
I am going to try this in 2 days. We loved the Creamy Chicken Marsala and even shared some with a friend of my daughter’s and he loved it to!
This is fabulous!!! It was the easiest recipe I have ever made and we all loved it. It makes such a delicious sauce. It also makes a wonderful presentation. Great chefs say you eat with your eyes first and this looks as good as it tastes. The only problem was I didn’t make more. I can’t say enough great things about it. Thank you and keep the recipes coming.
I’ve made this recipe for family and for parties. It’s simple, can be made ahead of time and reheated in a casserole dish. Definitely double the sauce! I serve it over wild rice and always get rave reviews!!
Do I use sun-dried tomatoes dry or jarred in olive oil?
I like the ones in olive oil, but either one will work.
Can this be made a day ahead for larger groups? Does it reheat well?
Yes, that will be great! It will reheat well by slowly reheating it and the cream sauce on a low temperature so it does not curdle.
Make this about 2 months ago, my family is nuts over this recipe. I made one adjustment, I used fresh garlic. I’m making again tonight . We eat a lot of chicken so I am always looking for new ways to prepare, thank you.
Amazing. Poured it over baby red potatoes. Cant wait to try it with gnocchi or rice (like a risotto).
I made as directed and doubled the sauce. Was excellent. No leftovers! It was my husband’s birthday and he even made the comment about he would order this again at a restaurant. Everyone went back for seconds!
YAY! That is exciting! I am so glad it turned out so well!
I’m obsessed! So delicious!
What are the nutritional breakdown? Calories? Carbs? Protein?
I am in the process of adding nutritional facts to each of my recipes at this time. In the meantime you are welcome to use myfitnesspal.com for any questions you may have.
Hi , making this tonight and was wondering , you put thinly sliced for chicken but the video shows it as whole breast . Scared the chicken comes out dry .
Do you cut strips before or after cooking chicken
If the chicken is too thick I will cut the chicken to make two thin chicken pieces, not in half. If they are the frozen chicken thawed out, those are already thin enough. I slice my chicken after cooking them. Hope that helps! Let me know how you like it.
Made this 2 ways once with chicken & once with shrimp. Both are delicious.
If you reserve a couple tablespoons of Bacon grease from the batch of Bacon you wont need any olive oil. Added several. Slices of Bacon to the recipe and it was Fantastic. Found something new to add to the weekly rotation. ???
I made this last night and added noodles to it, it was delicious!
I made this tonight and used noodles in it, it was so delicious,
Family absolutely loved this meal. What is the carb count with this? I did not use noodles with it juat the chicken meal
I am in the process of adding nutritional facts to each of my recipes at this time. In the meantime you are welcome to use myfitnesspal.com for any questions you may have.
What chicken broth would you prefer salted or non salted chicken broth?
I prefer unsalted chicken broth but either is great!