Creamy Tuscan Garlic Chicken Recipe

chicken

An easy one-pan creamy Tuscan garlic chicken recipe with tender chicken, sun-dried tomatoes, spinach, and a rich garlic cream sauce. Perfect for weeknight dinners or entertaining.

Why You’ll Love This Recipe

This creamy Tuscan garlic chicken is an easy, restaurant-quality weeknight dinner made in one pan. Packed with tender chicken, sun-dried tomatoes, spinach, and a rich garlic cream sauce, it’s perfect for families or entertaining.

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Yield

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes

Ingredients

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 3 cups baby spinach
  • Fresh parsley, chopped for garnish
  • Optional pinch red pepper flakes for heat

Instructions

  1. Season chicken on both sides with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and cooked through. Remove chicken to a plate and tent loosely with foil.
  3. Reduce heat to medium and add butter to the same skillet. When melted, add minced garlic and shallot. Sauté 1–2 minutes until fragrant, stirring constantly.
  4. Add sun-dried tomatoes and cook 1 minute to release flavor.
  5. Pour in chicken broth and deglaze the pan, scraping up browned bits. Let simmer 1–2 minutes.
  6. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
  7. Add baby spinach and cook until wilted, about 1 minute. Adjust sauce consistency with additional broth or water if needed.
  8. Return chicken to the skillet and spoon sauce over each piece. Simmer 2–3 minutes to reheat chicken and meld flavors.
  9. Garnish with chopped parsley and a pinch of red pepper flakes if using. Serve immediately.

Serving Suggestions

  • Serve over cooked pasta, mashed potatoes, or creamy polenta to soak up the sauce.
  • Pair with a crisp green salad or roasted vegetables for a balanced meal.

Make-Ahead and Storage

  • Make sauce up to 2 days ahead; reheat gently before adding freshly cooked chicken.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or cream to restore sauce texture.
  • To freeze, cool completely, place in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tips for Success

  • Pound chicken to even thickness for uniform cooking and juiciness.
  • Use oil-packed sun-dried tomatoes for better texture and deeper flavor; rehydrate dry-packed if needed.
  • Grate Parmesan from a block for best melting and flavor.
  • Avoid boiling the sauce; a gentle simmer keeps it creamy and prevents separation.
  • For a lighter version, substitute half-and-half for heavy cream and reduce simmer time.

Variations

  • Add mushrooms for an earthy boost.
  • Swap spinach for kale or arugula.
  • Make it spicy by doubling red pepper flakes or adding sriracha.
  • Use boneless skinless thighs instead of breasts for richer flavor and tenderness.

Frequently Asked Questions

How do I thicken the sauce if it is too thin?

  • Simmer a few minutes to reduce. For quicker thickening, mix 1 teaspoon cornstarch with 1 tablespoon cold water, whisk into simmering sauce, and cook until thickened.

Can I make this dairy-free?

  • Yes. Substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. Flavor will vary slightly.

Can I cook this in the oven?

  • Yes. Sear chicken, transfer to an oven-safe dish, pour sauce over, and bake at 375°F until chicken reaches 165°F, about 10–15 minutes depending on thickness.

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