This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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.
Extremely salty
Use less tomatoes, they’re salty… or, maybe rinse them a little?
I don’t like sundried tomatoes so I used canned garlic basil and oregano diced tomatoes turned out really good.
Yummy & easy recipe that tastes very sophisticated. I would recommend seasoning the chicken breasts am with S&P prior to cooking, but otherwise very good.
We loved this recipe! Very easy. We tried it with both boneless chicken breasts and chicken thighs together. Both were equally tasty. Added some marinated peppers in addition to the tomatoes. Served it over egg noodles, with freshly shaved Parmigiano cheese, delicious!
In recipes like this where you list sun dried tomatoes, are you using the ones that are in a jar packed in olive oil or the dehydrated ones that usually come in a foil pouch or plastic bag?
I use the ones in the oil but I always make sure to drain the oil out before using the tomatoes in the recipe.
Thank you! I am making it tonight & I was stumped on the tomatoes.
Super fantastic flavor combination. I served over noodles. Next time I will double the sauce.
Is the nutritional information per serving? I’m watching my carbs, I just want to log them appropriately.
Yes, this is per serving!
Can you cook the chicken a few hours ahead for a large dinner party?
Sure! Just store it in an airtight container in your fridge and reheat it just before serving.
My comments are more questions- #1. What needs to be done to thicken the sauce?
#2. Is it FRESH Parmesan that is needed, or the container Parmesan cheese? It looks so good, I can’t wait to try it!
This sauce is thick and creamy when you make it as is. Are you looking for it to be a different consistency? You can use parmesan cheese from the container but I always like to try and use fresh ingredients when I can!
I make this many times a year and always love it. I personally love more bold flavors and extra sauce, so I add a bit to make it so. Occasionally I’ll add crushed red pepper I make from the cayennes in my garden. Thanks!
I made this dish last night and everyone commented how delicious it is! the only thing I changed is that after cooking the chicken as directe, I cut the chicken into good size pieces and the served over egg noodles!
This is one of mine and my family’s favorite dishes but I for some reason can never get a handle on the oil in the dish after adding sun dried tomatoes
I let mine drain in a strainer then use the oil to cook the chicken 😉
I’ve made this for years. Mom tip: instead of adding spinach as is, purée 2-3 cups of spinach with the broth and cream and tell your kids it’s monster spaghetti. 🙂 I also use shrimp instead of chicken a lot. My kiddos love it and so do I.
Thanks for the shrimp idea. I will try that.
Yummmmm!!!! 10 Stars ⭐️
Thank you for this wonderful recipe. No problems with thickening, the sauce was still a bit loose when I put the chicken back in the pan so I let it just hang around in there simmering a bit more so it all came together and warmed the chicken at the same time. I too will be doubling the spinach…and maybe I will use 1 1/2 times the cream sauce recipe just to be indulgent, I could have eaten it all out of the pan!! Delicious! I served it with BowTie pasta, that was fun and a tiny bit more parm. Next time I will do Cauliflower rice for a YUMMY low carb meal, can’t wait!
Thank you for this amazing comment! I love hearing when people cook something that they think is delicious… This recipe is definitely a favorite at our house too. And great idea to serve it with some cauliflower rice! YUM!
Super! I used to make this often, and forgot about it. This week a friend texted “do you have that recipe I sent you ages ago? I can’t find it!” Luckily I had it bookmarked. I decided to make it this week as well. I forgot how much everyone loves it. I definitely don’t have trouble with the sauce thickening. I use 35% cream and a good quality cheese. It takes about 10 minutes to reduce. Definitely can use more spinach than the recipe calls for!
Lioks delicious! Could I make this in the slow cooker, if so on what setting and for how long.
Here is a recipe for cooking it in the crockpot: Crockpot Tuscan Chicken
Had some trouble with the sauce not thickening so I just kept adding more shredded parmigiana…could have been thicker but the flavor was terrific. Guests asked for recipe.
Sauce would not thicken at all