This creamy Tuscan garlic chicken tastes like something you’d order at a cozy Italian restaurant, but it’s actually a simple one-pan dinner you can make at home in about 30 minutes. Tender chicken fillets are seared until golden, then simmered in a garlicky Parmesan cream sauce with spinach and sun-dried tomatoes. Every bite is rich, silky, and packed with flavor.
You’ll love how the sauce clings to the chicken and how the sun-dried tomatoes give little bursts of sweetness in contrast to the savory garlic and Parmesan. The spinach melts right into the sauce for a bit of freshness and color, so it feels indulgent and comforting but still balanced.
This creamy Tuscan garlic chicken is perfect for busy weeknights when you want something fast but special, and it’s fancy enough to serve for guests. Spoon it over pasta, rice, or mashed potatoes, or keep it lighter with zucchini noodles or a big green salad. Either way, it’s the kind of recipe people always ask you for after just one bite.
Why You’ll Love This Creamy Tuscan Garlic Chicken
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- Restaurant-style at home: It has all the rich, creamy, garlicky flavor of your favorite Italian restaurant dish without leaving your kitchen.
- One-pan wonder: The chicken sears, the sauce simmers, and everything finishes together in a single skillet for easy cleanup.
- Ready in around 30 minutes: Perfect for busy weeknights when you still want a cozy, comforting dinner.
- Ultra flavorful sauce: Garlic, sun-dried tomatoes, Parmesan, and cream come together into a silky, spoon-licking sauce.
- Easy to customize: Swap the greens, change the protein, or tweak the richness to fit your taste and pantry.
- Crowd-pleasing favorite: It feels special and indulgent, making it great for date nights, family dinners, or impressing guests.
Ingredients for Creamy Tuscan Garlic Chicken
These simple ingredients transform into a rich, creamy Tuscan-style chicken skillet. Here’s what each one does and how you can tweak it.
Chicken & Seasoning
- Chicken fillets (4 pieces, about 5–6 ounces each): Thin-sliced boneless skinless chicken pieces cook quickly and stay tender. You can slice regular chicken pieces in half horizontally to make your own fillets.
- Salt and black pepper: Season the chicken on both sides before searing to build flavor from the start.
- All-purpose flour (1/4 cup): Lightly coats the chicken so it sears beautifully and also helps thicken the sauce as everything simmers. You can skip it for a lighter, gluten-free friendly version and thicken the sauce with a slurry instead.
- Italian seasoning (1 teaspoon): A mix of dried herbs that gives the chicken classic Italian-style flavor. You can use dried basil, oregano, and thyme if you don’t have a blend.
Pan & Sauce Base
- Olive oil (2 tablespoons): Helps brown the chicken and adds a fruity, savory base flavor.
- Butter (2 tablespoons): Adds richness and helps the chicken brown; also forms the base of the creamy sauce.
- Garlic (4–5 cloves, minced): The star of the show for that garlicky Tuscan flavor. Use more or less to taste; garlic powder can stand in if you’re out of fresh.
Creamy Tuscan Sauce
- Chicken broth (1 cup, low-sodium if possible): Loosens the pan drippings and forms a savory base for the cream sauce. Low-sodium broth keeps you in control of the salt.
- Heavy cream (1 cup): Makes the sauce thick, silky, and restaurant-level luxurious. You can use half-and-half for a lighter version, but the sauce will be slightly thinner.
- Grated Parmesan cheese (3/4 cup): Melts into the sauce to thicken and season it with salty, nutty flavor. Freshly grated Parmesan melts more smoothly than pre-shredded.
- Sun-dried tomatoes in oil (1/2 cup, drained and sliced): Add chewy texture, sweetness, and a rich tomato punch that makes this dish feel Tuscan-inspired.
Greens & Garnish
- Baby spinach (2 cups, loosely packed): Wilts into the sauce for color, freshness, and a little extra veggie power. You can also use kale, but it needs a few extra minutes to soften.
- Red pepper flakes (pinch, optional): For a little gentle heat if you like a mild kick.
- Fresh basil or parsley (for garnish): Sprinkled over the top right before serving for a fresh, bright finish.
Creamy Tuscan Garlic Chicken Recipe Step-by-Step
- Season and dredge the chicken: Pat the chicken fillets dry with paper towels. Season both sides with salt, pepper, and half of the Italian seasoning. Place the flour on a plate and lightly coat each piece on both sides, shaking off any excess. This light crust helps the chicken brown beautifully and slightly thickens the sauce later.
- Sear the chicken: Heat the olive oil and butter together in a large skillet over medium-high heat. When the butter is melted and foamy, add the chicken fillets in a single layer (work in batches if needed). Sear for 4–5 minutes per side, until golden and cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
- Sauté the garlic: Turn the heat down to medium. In the same skillet, add the minced garlic (and a tiny splash of oil if the pan looks dry). Sauté for 30–60 seconds, stirring constantly, until fragrant and just lightly golden at the edges. Be careful not to let it burn.
- Deglaze and build the sauce: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet—those are full of flavor. Stir in the remaining Italian seasoning and bring the mixture to a gentle simmer for 2–3 minutes.
- Add cream, Parmesan, and tomatoes: Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan until smooth. Add the sliced sun-dried tomatoes and a pinch of red pepper flakes if using. Simmer gently for 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. If it looks too thick, stir in a splash more broth; if it’s too thin, simmer another minute or two.
- Wilt the spinach: Add the baby spinach to the skillet and stir until wilted and blended into the sauce, about 1–2 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
- Return the chicken to the pan: Nestle the seared chicken fillets back into the skillet, spooning some of the creamy Tuscan sauce over the top of each piece. Simmer on low for another 2–3 minutes to rewarm the chicken and let the flavors marry.
- Serve: Sprinkle with fresh basil or parsley. Serve the creamy Tuscan garlic chicken right from the skillet over pasta, mashed potatoes, rice, or with crusty bread to soak up all that glorious sauce.
Tips for Perfect Creamy Tuscan Garlic Chicken
- Don’t overcrowd the pan: Sear the chicken in batches if needed so it browns instead of steaming. Golden color means more flavor.
- Control the heat: Keep the sauce at a gentle simmer, not a hard boil, once you add cream to keep it silky and prevent separation.
- Use freshly grated Parmesan: It melts more smoothly and gives the sauce a better texture than pre-shredded cheese.
- Adjust sauce thickness: Add small splashes of broth if it gets too thick, or let it simmer a few extra minutes to reduce if it’s too thin.
- Taste as you go: Between the Parmesan and sun-dried tomatoes, the sauce can get salty quickly. Always taste before adding extra salt.
- Slice chicken evenly: Using similar-sized fillets helps them cook at the same rate and stay juicy.
Variations & Substitutions
- Lighter version: Use half-and-half instead of heavy cream and reduce the Parmesan slightly. The sauce will be thinner but still delicious.
- Extra veggie boost: Add sliced mushrooms or zucchini when you sauté the garlic, or stir in extra spinach for more greens.
- Different protein: Swap the chicken fillets for thin pork cutlets or turkey fillets, or use shrimp—just adjust cook time so you don’t overcook.
- Spicier Tuscan chicken: Add more red pepper flakes or a drizzle of hot sauce to the sauce for extra heat.
- Herb twist: Use a mix of dried basil and thyme instead of Italian seasoning, and finish with plenty of fresh basil for a more herb-forward dish.
- Gluten-free option: Skip the flour dredge and sear the chicken in just oil and seasoning, then thicken the sauce with a cornstarch slurry if you’d like it extra thick.
- Lower-carb sides: Serve over zucchini noodles, spaghetti squash, or steamed cauliflower instead of pasta or potatoes.
Make-Ahead, Storing & Reheating
Creamy Tuscan garlic chicken keeps well and reheats beautifully with a few simple tricks.
- Storing: Let the chicken and sauce cool, then transfer to an airtight container and refrigerate for up to 3–4 days.
- Reheating on the stovetop: Warm gently in a covered skillet over low to medium-low heat, stirring the sauce occasionally. Add a splash of cream or broth if it has thickened too much.
- Reheating in the microwave: Reheat in short 30–60 second bursts, stirring the sauce between each to prevent hot spots and separation.
- Make-ahead tip: You can sear the chicken fillets in advance and refrigerate them. When ready to serve, make the sauce, then slide the chicken into the skillet to finish warming through.
- Freezing: The cream sauce can change texture slightly once frozen and thawed, but it still works. For best results, freeze just the seared chicken and sauce without the spinach, and add fresh spinach when reheating.
What to Serve with Creamy Tuscan Garlic Chicken
- Fettuccine or linguine: Toss the pasta with a bit of extra sauce and serve the chicken on top.
- Mashed potatoes: Creamy mashed potatoes are perfect for soaking up the garlicky Parmesan sauce.
- Rice or risotto: White rice, brown rice, or simple risotto all pair well with the Tuscan flavors.
- Roasted vegetables: Try roasted broccoli, green beans, or asparagus on the side for extra veggies.
- Simple green salad: A crisp salad with mixed greens and a light vinaigrette balances the richness.
- Crusty bread: For mopping up every last drop of that creamy Tuscan sauce.
“I made this creamy Tuscan garlic chicken for a weeknight dinner and everyone at the table went quiet on the first bite. The sauce was incredible—we ended up dipping bread in the skillet after the chicken was gone!”
If you make this Creamy Tuscan Garlic Chicken, I’d love to hear how you served it—over pasta, rice, or something else. Leave a rating, drop a comment, and share a photo so everyone can see your cozy, restaurant-style dinner!
Creamy Tuscan Garlic Chicken – Easy, Cozy & Restaurant-Style
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This creamy Tuscan garlic chicken is a one-pan dinner with golden seared chicken fillets simmered in a rich garlic Parmesan cream sauce with spinach and sun-dried tomatoes. It’s fast enough for weeknights but special enough for guests, and it’s amazing served over pasta, rice, or mashed potatoes.
Ingredients
Scale
- 4 chicken fillets (thin-sliced boneless skinless pieces, about 5–6 ounces each)
- 1 teaspoon salt, divided (or to taste)
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning, divided
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4–5 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 3/4 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- Pinch red pepper flakes (optional)
- 2 cups loosely packed baby spinach
- Fresh basil or parsley, chopped, for garnish
Instructions
- Pat the chicken fillets dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and half of the Italian seasoning. Place the flour on a plate and lightly dredge each piece, shaking off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear 4–5 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the minced garlic to the skillet and cook 30–60 seconds, stirring, until fragrant.
- Pour in the chicken broth, scraping up browned bits from the bottom of the pan. Stir in the remaining Italian seasoning. Simmer 2–3 minutes.
- Add the heavy cream, Parmesan, sun-dried tomatoes, and red pepper flakes if using. Stir and let the sauce simmer gently 3–5 minutes, until slightly thickened.
- Stir in the baby spinach and cook 1–2 minutes, until wilted. Taste and season with remaining salt and pepper as needed.
- Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the top and simmer on low 2–3 minutes to warm through.
- Garnish with fresh basil or parsley and serve hot over pasta, rice, mashed potatoes, or with crusty bread.
Notes
– For a lighter version, use half-and-half instead of heavy cream and reduce Parmesan to 1/2 cup.
– To make it gluten-free, skip the flour dredge and thicken the sauce if needed with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
– Add mushrooms or extra spinach for more vegetables.
– Leftovers keep in the fridge for 3–4 days; reheat gently with a splash of broth or cream.
– Great served over zucchini noodles or cauliflower mash for a lower-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired