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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 loved this recipe! I was patient with the sauce and it turned out perfect. I am Keto so I omitted sun dried tomatoes and paired it with zoodles. Yuuuuum!
This dish is absolutely delicious! I used cheese stuffed tortellini with this. It tastes like you would buy it from a restaurant. I did double the sauce and had a little left over. This is a five star recipe!
Love your recipes! I signed up for your emails and am getting the Tried and True challenge for daily meals. The only thing I might suggest is separating the pasta meals or meals that are so much alike, as yesterday I got the fettuccine recipe which the sauce is so much like this one. I’m going to make this in a few days. I found a Mississippi slow cooker pork recipe of yours I will try tonight instead. Thanks for such delicious easy recipes though!
I have now made this almost a dozen times and it is AMAING every time! One pan and super easy too. I don’t put it over pasta (because keto) and eating this almost makes me forget about carbs. Thank you for this!
This was absolutely amazing and so simple. The flavors are fantastic and I will definitely be making this again:)
this was absolutely amazing and so simple. The flavors are fantastic ane I will definitely be making this again:)
Super delicious! My kids love it! Served with pasta 🙂
Delicious
Not sure what went wrong….followed recipe but sauce was runny and grainy. It was like the cheese was separating. I tried to let it thicken more but it didn’t help.
You most likely either needed to let the cream come to room temp. or you boiled it. I’ve had that happen before.
I use fresh shaved Parmesan from the cold section not the Kraft grated kind from a bottle. I didn’t like the texture of the sauce when I used the bottled parm either. It comes out delicious every time. Also, sauce will thicken after it cools a little. My fiancé requests this often. Happy cooking!
A lot of grated cheese has cellulose added to prevent sticking. It can make a sauce like this grainy. To avoid I always but a block of good cheese and grate it myself.
Never knew that. Thx for this info!!
Using REAL parmesan that you grate yourself prevents this issue.
The sauce never “thickens” beyond a creamy consistency unless you add a thickener to it. When it has had a chance to cool a bit and settle the sauce thickens up a bit more and sticks to pasta quite well. You could add a tablespoon of cornstarch if you like it thicker than that but it doesn’t need it imo.
I make this at least twice a month. Now that I’m pregnant it’s one of the few things I can cook and eat that doesn’t make me feel like death lol. I recommend this to everyone as an easy, delicious meal to impress guests and loved ones. I absolutely love this so much. Have served over rice, potatoes and pasta with great success and will be trying with zoodles in the near future. Thank you for posting!!
I’m making it over pasta and so I doubled the sauce but it’s not getting thick! Wondered if you had any tips! Thanks!
Cook it down a bit longer
I added more Italian cheese..that did it
I nailed it. So delicious!
New to this site are there nutrition facts any were?
At this time I am updating all my recipes and their nutritional facts. I will get to all of them soon.
Thank you for including carbs and fiber!
Would help to put up the nutrition.
I am working on getting nutrition for each recipe. I will let you know when I have those done.
If you’re concerned about nutrition, I would avoid any recipe with heavy cream. This recipe is fantastic however, go back to nutritional concerns tomorrow.
If your on KETO then the thickener I use is xanthan gum. Start with 1/8 tsp and add a little at a time unit you get the thickness you want.
flour or cornstarch will make the sauce thicken
But that defeats the purpose of this being a keto recipe.
FANTASTIC!
I used to be a caterer and my hubby was an executive chef! This IS so typical of great Italian recipes! Few, fresh ingredients and oh so flavorful!
I am not a fan of “garlic powder” so I used one clove of garlic! Wonderful!
This recipe is delicious however I add sliced baby portabella mushrooms/ 4 oz of cream cheese (or 4 TB of ricotta cheese) and a few sliced artichokes – it’s always a hit at home and definitely a keeper!
Delicious! I used chicken thighs because that’s what I had. Also added mushrooms because I always do.
How did you cook the thighs first?
This dish is DELICIOUS!! Although I use Italian blend cheese instead of just plain parmesan, and the grocery store didn’t have sundries tomatoes so I added fresh cherry tomatoes as a topper! Sooooo good!