Creamy Tuscan Garlic Chicken

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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!

Also try Creamy Tuscan Garlic Shrimp and Insanely Good Creamy Tuscan Garlic Salmon.  They are also unforgettable Tuscan Garlic meals your family will be so impressed with!

Creamy Tuscan Garlic Chicken in a large pan.

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.  The chicken is so tender and juicy every bite just melts in your mouth!  Everyone who eats this chicken falls in love with it at first bite!

Not only does it taste amazing, but this Tuscan Garlic Chicken is so easy to make!!  The creamy sauce whisks together so perfectly and uses familiar ingredients you already love.  You will want to lick your plate clean because it is that good!  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!

What’s 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!

  • Boneless skinless chicken breasts: Thinly sliced chicken will work best because it will cook evenly and quickly.
  • Olive oil: To cook the chicken in at medium-high heat.
  • Salt: Season chicken breast as it cooks.
  • Heavy cream: The slightly sweet and creamy base of the sauce.
  • Chicken broth: To thin out the sauce a bit.
  • Garlic powder: Adds rich bold garlic flavor to the sauce.
  • Italian seasoning: This is the perfect blend of seasonings that give your sauce unbelievably good flavor.
  • Parmesan cheese: Use freshly grated if possible for the best consistency in your sauce.
  • Spinach: Chop and add to the cream sauce at the end after lowering heat to a simmer.
  • 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 SOO GOOD you will be obsessed with this dinner!

  1. Cook 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 brown on each side and cooked until no longer pink in center. Then, remove chicken and set aside on a plate.
  2. Whisk together cream sauce: Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Immediately begin to whisk over medium high heat until it starts to thicken. Finally, add in the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  3. Combine sauce and chicken: Lastly, add the chicken back to the pan and serve over pasta if desired.

Close up photo of Creamy Tuscan Garlic Chicken.

Tips for Perfectly Creamy Tuscan Chicken

Creamy Tuscan 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 with: Your favorite pasta, Insta Pot Mashed Potatoes or Mashed Cauliflower. Freshly steamed veggies or a light salad are great sides to add freshness to the meal.  Finally, prepare The Best Homemade Garlic Bread, because you will definitely want to be scraping the creamy sauce up with your bread at the end!
  • 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.
  • Creamy Sauce: For the most creamy sauce, be sure you’re using freshly grated parmesan cheese.  Already shredded cheeses are coated with preservatives that keep them from melting completely and will result in grainy sauce.
  • Tender Chicken: Make sure your 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.

Creamy Tuscan Garlic Chicken over noodles in a white bowl with a metal spoon.

Storing Creamy Tuscan Chicken:

Leftovers with this meal are extremely unlikely.  However, it can be made ahead to save you time on a busy night.  To store it you will want to let it cool completely.  Then, within 2 hours of cooking, store it in an airtight container.  After storing, it will remain good for 3-4 days in the refrigerator or 6 months in a freezer.  To thaw from frozen, heat it up on the stove-top.  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.

Overhead photo of Creamy Tuscan Garlic Chicken in a large frying pan.

More Creamy Chicken Recipes:

Creamy Tuscan Garlic Chicken

4.96 from 132 votes
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 6 Servings


  • 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


  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. 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.



Updated on July 20, 2020
Originally Posted on May 20, 2016


Serves: 6

Calories368kcal (18%)Carbohydrates7g (2%)Protein30g (60%)Fat25g (38%)Saturated Fat12g (60%)Cholesterol133mg (44%)Sodium379mg (16%)Potassium821mg (23%)Fiber1g (4%)Sugar4g (4%)Vitamin A1231IU (25%)Vitamin C8mg (10%)Calcium150mg (15%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword creamy tuscan garlic chicken, tuscan chicken, tuscan garlic chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Fantastic recipe!! Get raves when I make it. Had no boneless chicken on hand so used pork tenderloin in its’s place….was just as yummy. So easy to make.

  2. 5 stars
    I made this tonight for my family…ummm delicious everyone has second and third helpings!! Very easy and deliciously filling!
    Thank you!

      1. Maybe less Greek yogurt, thinking 2%? Didn’t think about texture…. Thank you for responding.

  3. 5 stars
    Beautiful recipe. I didn’t have spinach so I subbed for fine brocolli and cauliflower florets. This is such an easy filling recipe. Thanks

  4. Hi Alyssa- I made this tonight and not sure I did it right. When it says thin sliced chicken I bought that though there were lots of pieces??? It didn’t look like the video you did??? Please help. I really want to like this recipe.

      1. I had the same question as KC, the recipe says thinly sliced chicken but the video looks like you are cooking up whole pieces. Do I slice the chicken before cooking or after? This is a great recipe btw! This time I will use the actual cream instead of half and half : )

      2. Sorry, that is a little bit confusing. You will just want to use thin chicken breasts, and you will cook them whole. You can slice up the chicken breasts when they are ready to serve if you would like!

  5. 5 stars
    I made this for dinner today. I absolutely loved it!! My kind of food here!! And it’s an easy dish to prepare!! Thanks for the recipe!!

  6. 5 stars
    I usually pour a little bit of the tomato oil in the recipe. Not much, just a bit. Also, Alyssa, your recipes are off the hook! Great job of introducing folks to a quick, fancy meal. I’ve used shrimp and pork chops in this recipe. (I fry the chops first in a touch of olive oil then remove them from the pan, adding them back in last) Always, always a hit!

  7. 5 stars
    Delicious! Made it last Thursday and again tonight. I left the oil from the sun dried tomatoes in and chopped the tomatoes up. Great recipe! I just need to figure out how to get the sauce to be a little thicker.

    1. If you’re having it with pasta, add a couple of tablespoons of the cooked pasta water. This will thicken it up.

  8. i have made this 4 times now. FanTabUlous!! i like to add capers. just like it came from Olive Garden! i actually just had people who were NOT at my gathering ask me for the recipe after they heard about it. Now that speaks volumes!

  9. 5 stars
    I made this tonight. OMG so easy but looks like a fancy dinner and soooo good. I paired it with a salad of baby spinach, apple, almonds and feta cheese. Definitely adding to the menu rotation.

  10. Made this for our son’s birthday last night! It turned out delicious! Will definitely make it again!

    1. Hey Melissa. I suspect the ones mentioned are the ones that come in oil when you purchase them and then for this recipe, you drain them on paper towel before using. From personal experience, depending which brand you buy, the oil itself is pretty damned good and shouldn’t be discarded out of hand without giving it some thought to other uses.

  11. 5 stars
    This is delicious and I love it just the way it is. However, I am doing while 30 and trying to find a way to make this compliant. Do you think coconut cream would work? Any suggestions are appreciated.

      1. 5 stars
        Hi Alyssa! Pour the spinach you’re using in the recipe in the colander and run cold water over it or just let it sit and defrost. Press it in the colander with a big spoon if it seems too watery but I’ve not had a problem with using frozen. 🙂

    1. Yes, you can use chopped frozen spinach for this. I have done it a few times and it comes out great. I just prefer to use fresh as all the nutrients are still in it hopefully. 🙂

      1. 4 stars
        This tasted lovely but I couldn’t get it thicken at all. Any suggestions please?

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