Creamy Tuscan Garlic Chicken

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!

Creamy Tuscan Garlic Chicken

One more week left of school.  One.  As I look back at this last school year it has flown by!   I feel like we were just celebrating Christmas and now we are heading into summer.   We are all looking forward to the summer time at our house.  Bring on the BBQs, s’mores, swimming, and late nights!

We have been so busy with moving into our new house that we have hardly had any time for a home cooked meal.  This Tuscan Garlic Chicken was the first meal that I have made in a while and it is TO DIE FOR!!!

Creamy Tuscan Garlic Chicken 2

This meal tastes like it is straight from a restaurant.  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.  We all fell in love with the first bite.  I couldn’t believe how easy and amazing it was!

Put this meal at the top of your must make list!  It was one of the best things our family has had.  You can even serve this over pasta making it a delicious meal.

You guys are going to love this just as much as we did!

Creamy Tuscan Garlic Chicken 3

4.9 from 296 reviews
Creamy Tuscan Garlic Chicken
Prep time
Cook time
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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!
Serves: 4-6
  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
  1. 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.
  2. 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.
*If you are serving over pasta and like it saucy, definitely double the sauce. 🙂

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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. I’d say, you’d need to slow cook the chicken in the broth, garlic powder an seasoning first, for about 3 or four hours.

        I wouldn’t chop it though. I’d just chuck em in whole and shred them up with a fork once cooked.

        Anyway, after chucking in your pasta, keep it boiling for around 30 – 40 minutes, or up to an hour for the whole wheat kind, and then after that you slowly pour in the cream while stirring the pot and leave the lid off while stirring from time to time if it’s too thin. Once it’s near the thickness you want to achieve, slowly stir in the parmesan (I would consider using more parmesan or some other cheese than the original recipe) and then chuck in the chopped spinach and sliced sundried tomato and let cook for a little longer if you want, or serve straight away.

        I personally would not cook more after adding those last two ingredients, because the meal would be quite heavy and I’d want the freshness of the spinach and juicy sundried tomatoes to counteract the creamy texture of the pasta and sauce.

        This would be a more chicken-y, softer, warmer feeling pasta to the original version. The chicken would not have the sweet crispy golden crunch it does when made stove top. Still be yummy but considering how fast the original recipe is, you might be better of just leaving it how it is.

        If you want to prep this ahead of time, and that’s why you want to slow cook it, you could make the shredded chicken / broth / seasonings up ahead of time, then and portion into containers and freeze or refridgerate it. Then when you wanted a serving, you could chuck one of broth things you made into a pot, chuck some spiral pasta (when theres enough melted liquid, if you’ve taken it from the freezer) and then add the rest of the ingredients once its boiled off to the consistency you want.

        Anyway, I could be wrong about all this but that’s my prediction for how you’d make this in a slow cooker hahaha. Good luck!

  1. I’ve made this twice now – very good recipe – thank you! I didn’t use sun-dried tomatoes because my husband can’t have the sodium. I did add mushrooms and served over pasta. Now I want to try your honey walnut shrimp. Thank you for posting.

  2. Hello! This sounds so good and I want to make it so bad. Just one thing. No one in my house, including myself, likes sun dried tomatoes. Do you know if there are any alternatives for it?

  3. So delicious, nutritious, beautiful, and EASY!!! I doubled everything and served it over pasta for my family of 5 (who likes leftovers for work lunches). My husband and I both work and I felt like a rockstar when I whipped this up for all of us. Thank you. Oh, Isubbed garlic powder for fresh garlic as each week I chop two heads for meal prep. Our family loves garlic! Xoxo

  4. You were right when you wrote that this was a restaurant-quality meal. I made it today, and it was sensational. I doubled the sauce, as you suggested, and served it over a garlic parsley fettuccine from Bed Bath & Beyond. Absolutely delicious!

  5. I tried this recipe this evening Was very good except when I added the grated Parmesan cheese
    the cream sauce separated, cheese looked like a curdled mess and was very watery. Not sure what I did wrong.. I just got bowls out and we ate anyways. Will try again, and see. Wasn’t much to look at, but all was eaten, so not a total fail.

  6. I made this for myself. I typically cook on big meal per week for dinners and lunch. I added mushrooms and used canned tomatoes instead of sundried. I doubled the sauce , but had to add flour to thicken it up. I put it over angel hair pasta! I loved this recipe, and will definitely make it again!

  7. Use real Galic cloves, smash with a wide blade knife and tack away the shell. It makes a total difference in taste compared to powder.

  8. I made this several weeks ago and we are having it again tonight. It’s delicious. We thought it was even a bit better for leftovers the next day as it thickened up a bit. I love your recipes.

  9. Hi, can I skip the parmesan? Maybe sub it with mozerella, will it make the taste different?
    I once had grated Parmesan added to some food and really disliked the smell and taste, but this going to get cooked… Should I try cooking with parmasan or sub it?

      1. I was making this spur of the moment and didn’t realize I was all out of Parmesan until it was too late. I used feta instead, which I wasn’t sure how it would turn out, but tasted great. I added some chili paste and onions. Was really delicious.

    1. Real grated parmasean is totally different than Kraft grated parmasean. It has a strong flavor though so if you want a milder cheese, something like a colby would have a nice flavor. Mozarella is nice on top but does not mix well for sauces.

    2. Try Pecorino Romano, similar to Parmesan but made with sheep’s milk. Slightly different taste but I use it to sub for Parm because I’m allergic to cows milk.

  10. I have made this recipe several times for family and company and always get rave reviews. The only thing I altered was the cream. I use whole evaporated milk instead, because that is what I always have on hand. I also cut the chicken up in small slices instead of serving whole chicken breasts. I can stretch 2 chicken breasts to feed 4 to 6 people this way. Serve with green salad and artesean bread for a wonderful meal!

  11. This was great! I doubled the sauce over pasta. I used almost an even amount of chicken broth and heavy whipping cream. For the chicken, I threw in smashed garlic and seasoned both sides with salt and pepper. I used fresh tomatoes and mozzarella cheese as I didn’t have parmesan cheese on hand. The sauce didn’t thicken, so I used a little cornstarch mixed with water as a paste. Came out delicious!

  12. Hello,
    Just wondering what the nutritional values are in this recipe.
    Please let me know. Specially, net carbs
    Thank you!

    Ps: absolutely Dili should and so easy. A perfect date night dinner

  13. I love this recipe. Every time I make it for company, I am asked for the recipe. It’s delicious. The first time I made this I did it in my frying pan, the second time my Dutch Oven. I always make this in my Dutch Oven now. Hands down it’s more yummy. There’s something about cooking in a Dutch Oven that enhances the flavor. I love all of your recipes, this is one of our favorites.

    1. I make mine in a cast iron skillet – amazing! And I add 4 minced garlic cloves to the pan after I take out the chicken and sauté until you can smell it. Then I also use the garlic powder because it really makes the recipe. For keto people like myself, you can thicken the sauce with xanthan gum (just a little goes a long way). Then I serve over cauliflower rice that has been sautéed with caramelized onions. Heaven!

  14. I made this tonight – family loves it. I used sun dried red peppers because I can’t fine sun-dried tomatoes anywhere. Next time I make it there will be a half pound less chicken, and corn starch to thicken the sauce. Sauce was too thin for us. Strange I can’t give it less that five stars the program wont let me.

    1. Sun-dried tomatoes can be found in any regular grocery store in the produce section or in jars with the tomato products. They are usually in herb oil…and are delicious. If you can’t find them there, you can sometimes get them on Amazon. Just thought I’d give you a heads up.

  15. This truly fantastic. Your right, a good restaurant quality dish. I have a question. I have a lot of people coming and staying over the holidays and wondered if this Creamy Tuscan Garlic Chicken can be made ahead and frozen.

  16. I NEVER post reviews for recipes, but I had to for this one. Every recipe of yours so far that I have tried has always been successful, but man oh man, this one (Tuscan garlic chicken) was so amazingly delicious! I, like others, don’t really care for sundried tomatoes – so what I did was add sliced cherry tomatoes. I doubled the sauce recipe as suggested and tossed it with fettucine pasta. There is a little bit leftover, and I know we will all be fighting for it on leftover night! Thank you!

  17. Made this tonight!! It was so good. I did make a few subtle changes. I doubled the sauce but used a 1/2 cup of chicken broth and a 1/2 cup of white wine, and instead of garlic powder I used 4 cloves fresh garlic and also added about a teaspoon of red pepper flakes. Served over fettuccine. Double thumbs up from everyone!

  18. I followed your recipe exactly and the kids couldn’t believe it didn’t come from a restaurant. We loved it. Thank you!

  19. Loved it, big eating firefighter was a huge fan.
    Minor changes:
    Season hammered chicken with salt and pepper
    Let them brown longer than instructed
    Add cornstarch to thicken
    Used 1/2 tbsp Italian and garlic powder
    Used about 2 cups spinach uncooked
    Add linguine for the non keto family members

  20. Delicious! A new favorite in my house. I’m trying to do Keto friendly meals so I paired the chicken with a side of mashed cauliflower to make it complete. The only things I changed were that I seasoned the chicken with sea salt and black pepper before cooking and used 1 tsp. of minced garlic and sautéed that in the pan after removing the chicken, before adding the other ingredients. I also added a little sea salt and black pepper to the sauce. It came out perfect and I can’t wait to make it again soon!

  21. This recipie was amazing! I doubled the chicken a made four times the sauce. I added some minced garlic and a dash of onion powder, as well as salt and some fresh cracked pepper. In addition to this I cut the chicken in to strips before returning it to the sauce, and roasted some pine nuts to add to it. I served it over penne pasta and sprinkled some fresh Parmesan on top. It was absolutely delicious and so easy!

  22. I made this last night. Very easy and beautiful to look at. I doubled the sauce. Instead of the cream I used half and half with a small amount of cornstarch to save on the fat content. I also added a small jar of artichoke hearts, rinsed, and fresh garlic. It was delicious!

  23. Fam FAV alert! This dish is so DELICIOUS! I used Italian julienne cut sun dried tomatoes in a bag from Giant aka Martins and oh my goodness the flavor is amazing!

  24. Recipes look amazing . Thank you . Can you tell me if you post carbs per portion please . Sorry if I’ve missed it . I’m looking forward to making the Tuscan chicken next weekend 😁

    1. Hello Carol,
      Thanks for the question. I use a couple of different websites for nutritional facts, and They are both great ways to track any facts that you need. Thanks for following along with me. Please let me know how the recipe goes.

  25. So this was AMAZING!! Thank you for such a great recipe.

    Some things I added: about 1/4 of a yellow onion, sauteed in a little butter before adding the half and half
    Used garlic cloves instead of powder and Doubled the Sauce.
    Subbed half and half for the heavy cream and it was fantastic. Might try evaporated milk to see how that is next time. This recipe seems like a tough one to mess up, even for me!

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