This creamy Tuscan garlic chicken is a cozy, restaurant-style skillet dinner with juicy seared chicken, a rich garlic Parmesan cream sauce, and pops of spinach and sun-dried tomato in every bite.

Creamy Tuscan Garlic Chicken (Easy One-Pan Restaurant-Style Dinner)

The rich sauce gets brightness and color from tangy sun-dried tomatoes and fresh baby spinach, so it tastes layered and special without needing any fancy techniques. You can spoon it over pasta, mashed potatoes, rice, or veggies – it truly works with whatever you already have in your kitchen.

It’s the kind of recipe friends ask you for after the first bite, and the leftovers (if there are any!) taste just as good the next day. Once you try this creamy Tuscan garlic chicken, you’ll see why it’s a total reader-favorite style meal and a perfect easy weeknight dinner.

Why You’ll Love This Creamy Tuscan Garlic Chicken

• Ultimate comfort food: Juicy chicken in a rich garlic cream sauce with spinach and sun-dried tomatoes is cozy, comforting, and perfect for a chill night in.
• Better than restaurant: The sauce tastes like a fancy Italian restaurant copycat, but you can adjust the seasoning, richness, and spice exactly to your taste.
• Easy one-pan dinner: Everything cooks in the same skillet for a true one-pan meal and quick cleanup on busy weeknights.
• Fast but impressive: You’re looking at about 30 minutes start to finish, but the creamy Tuscan garlic chicken looks and tastes like you fussed all evening.
• Great for meal prep: The sauce reheats beautifully, so it’s perfect for making ahead for lunches or a make-ahead dinner.
• Flexible and family-friendly: Serve it over pasta, mashed potatoes, rice, or veggies, and swap proteins or add extra veggies to fit your family’s favorites.

Ingredients for Creamy Tuscan Garlic Chicken

/imagine prompt: Realistic amateur photo from Facebook. Taken with a Samsung Galaxy S25 Ultra.
Flatlay of ingredients for creamy tuscan garlic chicken arranged on a wooden counter, including raw chicken breasts, a small pitcher of heavy cream, a measuring cup of chicken broth, grated parmesan cheese in a bowl, a jar of sun dried tomatoes, a handful of fresh spinach, olive oil, garlic powder, and italian seasoning in small pinch bowls.
Home made, realistic, in kitchen, meticulous with details, without marbre, without marble, photorealistic, Hyperrealistic, vibrant, natural look, soft natural lighting, ambient daylight, slight shadow variations, handheld angle, make it in center middle. sharp focus center, blurred edges, shallow depth of field, DSLR style, bokeh effect. –ar 1:1 –v 6.1 –no cinematic, fantasy, render, glow, dramatic, hdr, octane, unreal –raw

You don’t need anything fancy to make this silky, restaurant-style meal. Here’s what goes into your creamy Tuscan garlic chicken, plus some easy swaps if you need them.

Chicken

• Boneless skinless chicken breasts (about 1½ pounds, thinly sliced): Thin cutlets cook quickly and stay juicy. You can buy thin-sliced or halve larger breasts horizontally. Boneless, skinless chicken thighs also work and stay extra tender.
• Olive oil (2 tablespoons): Helps the chicken brown and keeps it from sticking to the pan. Avocado oil or canola oil can be used in a pinch.
• Salt and pepper: Season the chicken on both sides so it’s flavorful all the way through. Use kosher salt for more even seasoning.

Creamy Garlic Tuscan Sauce

• Heavy cream (1 cup): Creates that luscious, restaurant-style cream sauce that clings to the chicken and pasta. Half-and-half will work for a slightly lighter sauce, but it won’t be quite as thick and rich.
• Chicken broth (½ cup): Thins the sauce to the perfect texture and adds savory depth. Choose low-sodium broth so you can control the salt. Vegetable broth works if you’re making a meatless version.
• Garlic powder (1 teaspoon): Adds warmth and garlic flavor throughout the sauce without burning, especially since this cooks quickly. You can use 2–3 cloves of fresh minced garlic plus a pinch of garlic powder if you love lots of garlic.
• Italian seasoning (1 teaspoon): A blend of herbs like basil, oregano, and thyme that makes this taste like an Italian restaurant favorite. If you don’t have a blend, use a mix of dried basil and oregano.
• Grated Parmesan cheese (½ cup): Melts into the sauce to thicken it slightly and add salty, nutty richness. Freshly grated Parmesan from a block melts much better than pre-shredded cheese (which can make the sauce grainy).
• Chopped fresh spinach (1 cup): Adds color, nutrients, and a fresh note to balance the creaminess. You can use baby spinach, roughly chopped regular spinach, or even baby kale.
• Sun-dried tomatoes in oil, drained and julienned (½ cup): These bring tangy, slightly sweet bursts of flavor that make Tuscan chicken so unforgettable. Dry-packed sun-dried tomatoes work too—just rehydrate them in hot water for about 10 minutes and pat dry.

Optional for Serving

• Cooked pasta (like fettuccine, penne, or rotini): The creamy Tuscan garlic chicken sauce is perfect over noodles for a full one-pan pasta dinner.
• Mashed potatoes, rice, or cauliflower mash: All soak up the sauce beautifully if you’d rather skip the pasta.
• Fresh basil or parsley: A sprinkle on top adds fresh flavor and color right before serving.

Creamy Tuscan Garlic Chicken Recipe Step-by-Step

1. Sear the chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken in a single layer. Sear for about 3–4 minutes per side, until the outside is deep golden and the center is cooked through to 165°F. If your pan is small, cook in batches so the pieces can brown properly instead of steaming. Transfer the cooked chicken to a plate and tent loosely with foil.
2. Deglaze the pan: Turn the heat down to medium. If the pan looks very dry, add a tiny splash of chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the skillet—this is where tons of flavor lives and it will melt into your sauce.
3. Make the creamy garlic sauce: Pour the heavy cream and chicken broth into the skillet. Add the garlic powder, Italian seasoning, and grated Parmesan. Whisk constantly over medium to medium-high heat for 4–5 minutes, until the sauce is smooth and starting to bubble gently. It should begin to thicken enough to lightly coat the back of a spoon. If it ever looks too thick, whisk in an extra splash of broth or cream until it’s silky again.
4. Add the spinach and sun-dried tomatoes: Stir in the chopped spinach and julienned sun-dried tomatoes. Let the sauce simmer for another 1–2 minutes, stirring occasionally, just until the spinach is wilted and the tomatoes are heated through. Taste and adjust seasoning with a pinch more salt or pepper if needed.
5. Return the chicken to the sauce: Nestle the seared chicken breasts back into the skillet, spooning some of the creamy Tuscan sauce over the top of each piece. Let everything simmer together for another 2–3 minutes so the flavors can mingle and the chicken warms back through.
6. Serve and enjoy: Serve the creamy Tuscan garlic chicken straight from the skillet over hot cooked pasta, mashed potatoes, or rice. Spoon plenty of sauce over each serving and garnish with extra Parmesan and fresh herbs if you like. If the sauce thickens as it sits, a small splash of warm broth or cream whisked in will loosen it back up.

Tips for Perfect Creamy Tuscan Garlic Chicken

• Dry and season the chicken well: Patting the chicken dry helps it brown instead of steam, and seasoning both sides with salt and pepper makes every bite flavorful.
• Don’t overcrowd the pan: If the chicken pieces are touching or stacked, they won’t brown properly. Sear in batches for the best golden crust.
• Use freshly grated Parmesan: Parmesan grated from a block melts smoothly and gives the sauce a silky texture. Pre-shredded cheese can stay grainy and clump.
• Control the heat: Keep the sauce at a gentle simmer, not a hard boil, so the cream doesn’t scorch or separate. If it bubbles too aggressively, lower the heat.
• Adjust sauce thickness: If the sauce looks thin, simmer it a few extra minutes while stirring. If it’s too thick, whisk in a splash of broth or cream until it’s just right.
• Finish with a taste test: Right before serving, taste the sauce and adjust with a little extra salt, pepper, or even a small squeeze of lemon for brightness.

Variations & Substitutions

• Use chicken thighs: Boneless, skinless chicken thighs are extra juicy and very forgiving. Swap them in for the breasts and cook until they reach 165°F.
• Try a different protein: This creamy Tuscan garlic sauce is amazing with shrimp, salmon, pork chops, or even seared tofu for a meatless option.
• Add more veggies: Toss in mushrooms, halved cherry tomatoes, or steamed broccoli florets with the spinach for extra color and nutrition.
• Make it a spicy Tuscan chicken: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a gentle kick.
• Lighten it up: Use half-and-half instead of heavy cream and reduce the Parmesan slightly for a lighter, still-creamy version. It won’t be as thick but will still taste delicious.
• Make it gluten-free: This dish is naturally gluten-free if you serve it over gluten-free pasta, rice, or mashed potatoes. Check your broth and sun-dried tomatoes to be sure they’re gluten-free too.
• Low-carb twist: Skip the pasta and serve your creamy Tuscan garlic chicken over zucchini noodles, cauliflower rice, or roasted veggies for a cozy low-carb dinner.
• Lazy one-pot pasta: Add uncooked short pasta and extra broth directly to the skillet after making the sauce, then simmer until the pasta is tender. Stir often and add more broth as needed.

Storing & Reheating

• In the refrigerator: Let leftovers cool to room temperature (no more than 2 hours), then transfer to an airtight container. Store in the fridge for up to 3–4 days.
• In the freezer: Cream-based sauces can sometimes change texture when frozen, but this one actually reheats pretty well. Freeze cooled chicken and sauce together in a freezer-safe container or bag for up to 2–3 months.
• Thawing: For best results, thaw frozen creamy Tuscan garlic chicken overnight in the refrigerator before reheating.
• Reheating on the stovetop: Place the chicken and sauce in a skillet over low to medium-low heat. Add a splash of cream or broth and stir gently as it warms to bring the sauce back to a smooth consistency. Heat just until the chicken is hot all the way through.
• Reheating in the microwave: Cover loosely and heat in short 30–45 second bursts, stirring the sauce in between. Add a spoonful of cream or broth if the sauce seems too thick.

What to Serve with Creamy Tuscan Garlic Chicken

• Pasta: Fettuccine, linguine, penne, or rotini all work beautifully with the creamy sauce.
• Potatoes: Spoon the chicken and sauce over mashed potatoes or roasted baby potatoes for a hearty, cozy meal.
• Rice or grains: Serve over rice, quinoa, or farro to soak up every bit of sauce.
• Light salad: A simple green salad with a tangy vinaigrette balances the richness of the cream sauce.
• Roasted or steamed veggies: Broccoli, green beans, asparagus, or Brussels sprouts make fresh, easy sides.
• Crusty bread: A warm baguette or garlic bread is perfect for swiping up the extra sauce in the pan.

Reader Review (from my kitchen testers): “We make this creamy Tuscan garlic chicken almost every week. The sauce tastes like a fancy restaurant but it’s so easy. My family always asks for seconds!”

Once you’ve tried this creamy Tuscan garlic chicken, I’d love to hear how you serve it—over pasta, potatoes, or something totally different. Leave a rating and comment, snap a quick photo, and tag your creation so others can see your delicious twist!

Creamy Tuscan Garlic Chicken (Easy One-Pan Restaurant-Style Dinner)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Donald Anderson
• Total Time: 25
• Yield: 4-6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This creamy Tuscan garlic chicken is an easy one-pan dinner with golden seared chicken breasts in a rich garlic-Parmesan cream sauce, finished with spinach and sun-dried tomatoes for big Italian-inspired flavor.

---

Ingredients

– 2 tablespoons olive oil

– 1½ pounds thinly sliced boneless skinless chicken breasts

– Salt and pepper, to taste

– 1 cup heavy cream

– ½ cup low-sodium chicken broth

– 1 teaspoon garlic powder (or 2–3 cloves fresh minced garlic plus a pinch of garlic powder)

– 1 teaspoon Italian seasoning

– ½ cup freshly grated Parmesan cheese

– 1 cup chopped fresh spinach (baby spinach works best)

– ½ cup drained julienned sun-dried tomatoes in oil

**Optional for serving:**

– Cooked pasta, mashed potatoes, rice, or cauliflower mash

– Extra grated Parmesan and chopped fresh basil or parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side, until golden brown and cooked through to 165°F. Transfer to a plate and tent with foil.

2. Reduce the heat to medium. If the pan is very dry, add a small splash of chicken broth and scrape up the browned bits from the bottom of the skillet with a wooden spoon.

3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan to the skillet. Whisk over medium to medium-high heat for 4–5 minutes, until smooth, slightly thickened, and gently bubbling.

4. Stir in the chopped spinach and sun-dried tomatoes. Simmer 1–2 minutes, until the spinach is wilted and the tomatoes are heated through. Taste and adjust seasoning as needed.

5. Return the chicken and any juices on the plate to the skillet, nestling the pieces into the sauce. Spoon some sauce over the top and simmer 2–3 minutes more, until the chicken is warmed through.

6. Serve the creamy Tuscan garlic chicken over pasta, potatoes, rice, or veggies, with extra sauce and Parmesan on top.

Notes

– Chicken options: Boneless, skinless chicken thighs can be used instead of breasts; cook until they reach an internal temperature of 165°F.

– Sauce consistency: If the sauce is too thin, simmer a bit longer while stirring. If it’s too thick, whisk in a splash of cream or chicken broth until it reaches your desired thickness.

– Make-ahead: Cook the recipe completely, cool, and refrigerate for up to 3–4 days. Reheat gently on the stovetop with a splash of cream or broth.

– Gluten-free: The chicken and sauce are naturally gluten-free; just serve over gluten-free pasta, rice, potatoes, or veggies.

– Tools: A large, heavy skillet (cast iron or stainless steel) works best for browning the chicken and building flavor in the sauce.

• Prep Time: 10
• Cook Time: 15
• Category: Dinner
• Method: Stovetop, Skillet
• Cuisine: Italian-American