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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 made this twice and each time it was a hit. I didn’t have any sun-dried tomatoes but I did have some grape tomatoes that I sliced in half and I let them simmer with the sauce on a lower heat for a while and it was delicious. Thanks for the great recipe!
I’m making this tonight. I’m going to add frozen artichoke hearts.
This recipe is our go-to recipe if we cannot think of what to have for dinner. We always put it over fresh fettuccine pasta. And, always double the sauce. I forgot to do that once and didn’t notice until it was time to serve. ??♀️ I posted this recipe on Facebook and honestly have half of Lincoln loving it and making it. It’s that good!
I’ve made this tons of times and it’s delicious! However, my sauce will never thicken. It’s still just as yummy, but do I need to do anything to get the sauce to thicken?
If you followed the recipe step by step then the sauce will thicken on its own after time and mixing it thoroughly.
This happens to me too. I’ve tried vigorously whisking, lightly whisking, stirring with the whisk, letting it just simmer, it never thickens lol. I just add a tiny bit of flour and it does the trick. We love this so much we are going to triple the sauce next time. Thank you for this recipe!
I’ve made the Creamy Tuscan chicken dish and the family loved it! Just wondering if I could make it in advance and freeze it!
Definitely worth 5 stars ⭐️
I am wondering the same!!! I am all about meal prep! 🙂
This just became our family’s new favorite dish. Unreal good, its a winner. Mods on my side were dredging the chicken in a light flour/seasoning to help the browning, went 1.5 on sauce ingredients to make more/counter longer simmering, a touch heavier on the cheese above that, heavier on pepper to give more kick vs the creaminess, and then lowering the heat to let the chicken simmer in the sauce for an extended period of time. Would have done fresh garlic however mine had chutes so I had to dump it and go seasoning. Its quick, its rich, and it’s now going to be something we make quite often.
Absolutely DELICIOUS. Our family is all over the place in tastes, and everybody loved this. I’ll be making it for friends tomorrow. I noticed another poster mentioned she made it in the instant pot, Alyssa have you tried this recipe in the IP and if so, any modifications or tips and tricks?
I haven’t tried this in the instant pot yet. Let me know what you think when you make it!
I’ve made this a bunch of times and it always turns out amazing! It reheats well, and is simply delicious. It tastes just like a restaurant meal.
This was so easy to make and taste delicious! I a few shrimp to it and my husband loved it. This recipe is keeper. Thank you ?
*I meant I added a few shrimp.
What is the sodium count on this dish? My Mother is on a low sodium diet.
I like to use myfitnesspal.com for any nutritional information. This will give you the answers you are looking for.
Would you ever put bacon in first & cook the chicken in the residue bacon grease & then chop said cooked bacon & add back in when you put the chicken back in?
Let me know if you try that and how it turns out for you!
Made this last night and it was delicious! FYI: If anyone happens to be out of heavy cream, you can substitute with 3/4 C milk and 1/4 C butter!
Dude! Best recipe evah! Thank you for posting! Yum yum yum!
Do you season the chicken at all? Seems like it would be bland.
You are welcome to season it with your preference but it doesn’t need to be for this recipe.
Looks very delicious. I love all these ingredients. I am definitely going to pin this recipe to make when my wife gets home. Thanks for sharing.
I was wondering the sun dried tomatoes I have a jar of them do you put the oil in too or drain the the tomato’s ?
I like to use the olive oil in them but either one will taste great!
Absolutely fantastic! Thank for sharing this recipe. I make this once a week and dream about it the rest of the week. Lol.
The only thing different thing I add are sautéed mushrooms. I put them in at the end with the chicken.
Also, for more flavor I add the oil from the jarred sundried tomatoes into the skillet I’m cooking the chicken in and into the skillet I’m sautéing the mushrooms in.
Thank you!!!!
I make this regularly and have used both the jarred tomatoes in oil and herbs and the ones that are sealed in a bag or vacuum sealed and I will say that there’s a huge difference in taste. The oil imparts so much flavor. I will usually drain about 1/2 of it off then dump the rest in with the tomatoes.