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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.
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.
Excellent !!! My family and I loved this dish.
I made this tonight for my family…ummm delicious everyone has second and third helpings!! Very easy and deliciously filling!
Thank you!
Can I use 2% Greek yogurt instead of heavy cream?
I haven’t tried that before, but it could work! It might have a slightly different taste and also a thicker texture.
Maybe less Greek yogurt, thinking 2%? Didn’t think about texture…. Thank you for responding.
Beautiful recipe. I didn’t have spinach so I subbed for fine brocolli and cauliflower florets. This is such an easy filling recipe. Thanks
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.
Hi! I’m not quite sure I understand what the problem was for you. Can you give me a little more detail? I would love to help you out!
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 : )
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!
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!!
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!
Thank you SO much!!
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.
If you’re having it with pasta, add a couple of tablespoons of the cooked pasta water. This will thicken it up.
Add more cream and parm too thick add broth
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!
I just made this for dinner. It was awesomely delicious! Thank you for sharing your recipe.
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.
Made this for our son’s birthday last night! It turned out delicious! Will definitely make it again!
Which Sun-dried tomato’s ? Packed in oil? Or dry?
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.
Even though it isn’t clarified in this recipe, I’m guessing it might be the same as what’s in her other very similar recipe— the sun-dried tomatoes in oil, thinly sliced. Hope that works for you! https://therecipecritic.com/stuffed-tuscan-garlic-chicken/
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.
Can you use frozen chopped spinach for this?
You can try that but using frozen vegetables usually adds a lot more liquid to a recipe. I would use fresh if you can!
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. 🙂
I used frozen, and it was great.
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. 🙂