My Easy Recipe for Creamy Tuscan Garlic Chicken

Ever find yourself staring into the fridge at a pack of chicken breasts, willing them to magically turn into something exciting? We’ve all been there. That’s why I’m so glad you’re here. This Creamy Tuscan Garlic Chicken is my weeknight hero—a one-pan wonder that brings a little Italian sunshine right to your table. It’s rich, comforting, and comes together faster than you can set it. Seriously, what’s not to love about a creamy sauce packed with spinach, sun-dried tomatoes, and garlic? Let’s get cooking.

Top Reasons To Make It

This dish is a total winner for so many reasons. First, it all comes together in one skillet, which means fewer dishes to wash later. Second, it’s incredibly versatile. You can use fresh chicken breasts, or shred up a rotisserie chicken to get dinner on the table even faster. And honestly, that creamy, garlicky sauce? So good. It’s a healthy dinner idea that feels indulgent but is packed with good-for-you ingredients like fresh spinach. It’s a simple chicken recipe you’ll want to make again and again.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts: pounded to an even thickness for quick, even cooking.
• 1 tsp Italian seasoning: the flavor foundation.
• Salt and black pepper: to taste.
• 2 tbsp olive oil: for searing the chicken to a perfect golden brown.
• 3 cloves garlic, minced: because you can never have too much.
• 1 cup chicken broth: forms the base of our creamy sauce.
• 1/2 cup sun-dried tomatoes (in oil, drained and chopped): for a sweet, tangy punch.
• 1 cup heavy cream or full-fat coconut milk: for that lush, creamy texture.
• 2 cups fresh spinach: wilts down beautifully and adds a pop of color and nutrients.
• 1/4 cup grated Parmesan cheese (or nutritional yeast): adds a salty, savory depth.

Instructions

1. Prep the chicken: Pat the chicken breasts dry with a paper towel. Pound them to an even ½-inch thickness. This is a crucial step for tender chicken! Season both sides generously with Italian seasoning, salt, and pepper.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes per side, until beautifully golden brown and cooked through. Transfer the chicken to a clean plate and set aside.
3. Build the sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom.
4. Simmer and combine: Add the chopped sun-dried tomatoes and heavy cream. Stir well and let it simmer for 2-3 minutes to allow the flavors to meld. Stir in the Parmesan cheese until it’s melted and the sauce is smooth.
5. Finish the dish: Add the fresh spinach to the sauce, stirring until it just wilts, about 1-2 minutes. Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let everything heat through for another minute. Serve immediately.

Variations & Substitutions

This recipe is wonderfully adaptable! For a dairy-free version, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan. Not a fan of spinach? Swap it for chopped kale. You can also add a splash of balsamic vinegar at the end for a little extra zing. If you’re looking for shredded chicken recipes, you can absolutely use about 3 cups of shredded rotisserie chicken here. Just warm it through in the sauce at the end.

Serving Ideas & Pairings

This creamy chicken is fantastic over a bed of pasta, rice, or creamy polenta to soak up all that incredible sauce. For a lower-carb option, try it with zucchini noodles or cauliflower rice. A simple side salad with a sharp vinaigrette helps cut through the richness beautifully. It’s the ultimate quick and easy dinner recipe that feels special enough for company but simple enough for a Tuesday night.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a small splash of broth or cream to help loosen the sauce. I don’t recommend freezing this one, as the creamy sauce can separate and become grainy when thawed.

Pro Tips For Perfect Results

• Pound your chicken! This ensures it cooks quickly and evenly, preventing dry, overcooked edges.
• Don’t rush the sear. Getting a good golden-brown crust on the chicken adds a ton of flavor to the whole dish.
• Use the sun-dried tomatoes that are packed in oil—they’re more tender and flavorful than the dry ones.
• If your sauce seems too thin, let it simmer for a few extra minutes to reduce. If it’s too thick, add a touch more broth.
• Honestly, taste the sauce before you add the chicken back in. This is your chance to adjust the seasoning to your liking!
• Get the kids to stir in the spinach. It’s a fun job and they love watching it disappear into the sauce.

Frequently Asked Questions

• Can I use milk instead of cream? I wouldn’t. Milk doesn’t have the fat content needed and is very likely to curdle when simmered. Stick with cream or a full-fat non-dairy alternative for the best results.
• What are some other healthy chicken recipes I can try? This dish is a great healthy dinner idea! You could also try a lemon herb baked chicken or a simple chicken and veggie stir-fry for other quick options.
• How do I know when the chicken is done? The safest way is to use an instant-read thermometer; it should read 165°F in the thickest part. If you don’t have one, the juices should run clear when pierced.
• Is this one of those easy meals I can make ahead? You can prep the components ahead—season the chicken, chop the tomatoes and garlic—but it’s best cooked fresh so the sauce stays creamy and the chicken doesn’t dry out.