Creamy Tuscan Garlic Chicken

There’s something about a creamy garlic sauce clinging to golden, pan-seared chicken that feels like a treat, even on a Tuesday night. This Tuscan chicken has become my go-to whenever I want dinner to feel special without spending an hour at the stove.

Everything happens in one skillet, and the sun-dried tomatoes and spinach make it look far fancier than the 35 minutes it actually takes.

Prep: 10 min  |  Cook: 25 min  |  Total: 35 min  |  Serves: 4

Why You’ll Love This Recipe

• It all comes together in a single skillet, so cleanup is easy.
• The sauce is rich and creamy but balanced by garlic and parmesan.
• It’s naturally low-carb and pairs with almost anything.
• Ready in about 35 minutes from start to finish.

Creamy Tuscan Garlic Chicken

Golden pan-seared chicken in a creamy garlic-parmesan sauce with sun-dried tomatoes and spinach. A restaurant-worthy dinner in one skillet.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 large boneless, skinless chicken breasts, halved lengthwise
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan cheese
• 1/3 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

Method

 

1. Season the chicken pieces on both sides with salt, pepper, and half of the Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden and cooked through (165°F internal). Transfer to a plate.
3. Lower the heat to medium and add the butter and garlic. Cook for about 30 seconds, until fragrant.
4. Pour in the chicken broth and heavy cream, scraping up any browned bits. Stir in the parmesan and remaining Italian seasoning and simmer for 2-3 minutes until slightly thickened.
5. Add the sun-dried tomatoes and spinach, and cook until the spinach wilts, about 2 minutes.
6. Return the chicken to the skillet, spoon the sauce over the top, and simmer for another 2 minutes before serving.

Tips for the Best Results

• Halving the chicken breasts lengthwise helps them cook quickly and evenly.
• Freshly grated parmesan melts far more smoothly than the pre-shredded kind.
• If the sauce gets too thick, loosen it with a splash of extra broth.

Variations

• Swap the spinach for chopped kale or baby arugula.
• Add sliced mushrooms with the garlic for extra depth.
• Use half-and-half instead of heavy cream for a lighter sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of broth or cream to bring the sauce back together.