I’m sharing my Creamy Tuscan Garlic Chicken, a one-skillet recipe that combines chicken, garlic, spinach and tomatoes into a cream sauce in just 35 minutes.

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I still laugh thinking about the first time I made this Creamy Tuscan Garlic Chicken because I didn’t expect it to taste so bold. The garlic blooms and the spinach melts into the sauce so every bite feels like a small surprise.

I kept asking myself, is this what people mean by Creamy Chicken With Spinach or did I stumble onto a new favorite, and then it kept getting better with every forkful. I won’t give away all the secrets but trust me you will wanna know why it feels impossibly rich and why you keep going back for more.

Ingredients

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Chicken breasts, high in lean protein low carbs, keeps the dish hearty and filling.
Garlic, pungent and savory adds depth and aroma, may boost immune system.
Sun-dried tomatoes, concentrated sweet tang adds umami and chewy texture.
Heavy cream makes the sauce rich and velvety, high fat so use sparingly.
Parmesan cheese, salty and sharp, adds savory depth and calcium, melts nicely.
Spinach leafy green gives fiber and vitamins, brightens sauce without extra calories.
Basil, fresh herb adds sweet peppery note, lifts the overall freshness.
Lemon juice optional, adds bright acid and cuts richness, a little goes far.
Olive oil cooks chicken and gives heart healthy fats, subtle fruity flavor.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts (about 3 to 4 pieces)

1/4 cup all-purpose flour

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

3 large garlic cloves, minced

1/3 cup sun-dried tomatoes, chopped (jarred, drained)

1/2 cup low-sodium chicken broth

1 cup heavy cream

1/2 cup freshly grated parmesan cheese

1 tsp Italian seasoning

1/4 tsp red pepper flakes, optional

2 cups fresh baby spinach, packed

1/4 cup fresh basil, chopped

1 tbsp lemon juice, optional

How to Make this

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1. Prep the chicken: slice each breast in half horizontally or pound to about 1/2 inch thick so they cook evenly, pat them dry, then dredge in a shallow bowl with 1/4 cup all-purpose flour, 1 tsp kosher salt and 1/2 tsp black pepper.

2. Heat a large skillet over medium-high and add 2 tbsp olive oil plus 1 tbsp of the unsalted butter, when the pan is hot sear the chicken 4 to 5 minutes per side until golden and cooked through (internal temp about 165 F), transfer to a plate and loosely tent with foil, dont crowd the pan or you’ll steam the chicken.

3. Turn heat to medium, add the remaining 1 tbsp butter, then add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes (jarred and drained), sauté 30 to 45 seconds until fragrant but not burned.

4. Pour in 1/2 cup low-sodium chicken broth and scrape up the browned bits from the bottom of the pan, let the broth reduce for about 1 to 2 minutes so you get good flavor.

5. Stir in 1 cup heavy cream, 1/2 cup freshly grated parmesan cheese, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes if you want a little heat, bring to a gentle simmer and cook until the sauce thickens slightly, about 3 to 4 minutes, taste and tweak salt and pepper as needed.

6. Return the chicken to the skillet, spoon sauce over each piece and simmer 2 to 3 more minutes so the chicken reheats and the flavors meld, if the sauce gets too thick thin with a splash more broth.

7. Add 2 cups packed fresh baby spinach and 1/4 cup chopped fresh basil, stir until the spinach wilts and mixes into the sauce, about 1 to 2 minutes.

8. Finish with 1 tbsp lemon juice if using to brighten the sauce and another little sprinkle of parmesan, stir and let rest a minute so the sauce settles, its ready to serve.

9. Serve the chicken and creamy sauce over pasta, rice or mashed potatoes and garnish with extra chopped basil or parmesan if you like, and remember: grate the parmesan fresh for best melt and flavor, jarred parm wont give the same result.

Equipment Needed

1. 12-inch heavy skillet (nonstick or stainless) — you’ll sear and finish the sauce in this
2. Tongs and a thin spatula for flipping the chicken, dont crowd the pan
3. Meat mallet or rolling pin to pound breasts to 1/2 inch
4. 1 shallow bowl for the flour dredge (or 2 if you like separate stations)
5. Measuring cups and spoons for broth, cream, cheese and seasonings
6. Chef’s knife and cutting board for garlic, sun-dried tomatoes and basil
7. Microplane or fine grater for freshly grated parmesan
8. Instant-read thermometer plus a plate and foil to tent the cooked chicken

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless thighs work great and are more forgiving. Cook them until they reach 165°F (about 6 to 8 min per side for thicker pieces), bone-in will take longer.

Q: How do I keep the chicken juicy and not overcooked? A: Pound breasts to an even thickness, sear in a hot pan to get color, finish in the sauce, and use an instant read thermometer. Pull at 165°F and let rest 5 minutes, it helps the juices redistribute.

Q: Can I make this gluten free? A: Sure, swap the all-purpose flour for cornstarch or a 1:1 gluten free flour. If using cornstarch, mix with a little water to make a slurry and add near the end to thicken the sauce.

Q: I dont have heavy cream, what can I use instead? A: Mix half and half with a tablespoon of cream cheese for richness, or use whole milk plus a tablespoon of butter. For dairy-free try full fat coconut milk but the flavor will change.

Q: My sun-dried tomatoes are oil packed, can I use them? A: Yes, just drain and roughly chop. You can save a little of the oil to sauté the garlic for extra flavor, but reduce the olive oil called for so it isnt too greasy.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days, or freeze up to 2 months. Reheat gently on low in a skillet with a splash of broth or cream to loosen the sauce, microwave works but sauce may separate a bit.

Creamy Tuscan Garlic Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs or turkey cutlets. Thighs bring more flavor and stay juicy, they might need a couple more minutes to finish cooking though.
Heavy cream: use half and half plus 2 tablespoons melted butter per cup for similar richness, or use full fat canned coconut milk for a dairy free creamy result that still tastes great.
Parmesan cheese: try Pecorino Romano for a sharper saltier bite, or nutritional yeast if you want a vegan cheesy note, just taste and add salt as needed.
All purpose flour: swap with cornstarch or arrowroot to lightly coat the chicken for frying, or use finely ground almond flour for a gluten free dredge but almond flour browns faster so watch the heat.

Pro Tips

Tip 1: Pound or slice the chicken to even thickness and pat it really dry before you flour it, if its damp the coating wont stick and you wont get that good crust. let the cooked pieces rest a few minutes while you make the sauce so the juices settle and the meat stays juicy.

Tip 2: Get the pan properly hot and dont crowd it, cook in two batches if needed. Use a splash of oil first then a little butter for flavor since butter alone burns too fast, that combo gives good browning without smoking out the pan.

Tip 3: Always deglaze with the broth and scrape those brown bits, they are pure flavor, reduce the broth a bit before adding cream so the sauce isnt bland. If the sauce thickens too much thin it with a splash more broth or some reserved pasta water, that keeps the texture silky not gloopy.

Tip 4: Finish at the very end with fresh basil lemon juice and freshly grated parmesan, add the spinach last so it just wilts and keeps a bright color. also taste before salting its easier to add salt than take it away.

Creamy Tuscan Garlic Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Creamy Tuscan Garlic Chicken, a one-skillet recipe that combines chicken, garlic, spinach and tomatoes into a cream sauce in just 35 minutes.

Servings

servings

Calories

722

kcal

Equipment: 1. 12-inch heavy skillet (nonstick or stainless) — you’ll sear and finish the sauce in this
2. Tongs and a thin spatula for flipping the chicken, dont crowd the pan
3. Meat mallet or rolling pin to pound breasts to 1/2 inch
4. 1 shallow bowl for the flour dredge (or 2 if you like separate stations)
5. Measuring cups and spoons for broth, cream, cheese and seasonings
6. Chef’s knife and cutting board for garlic, sun-dried tomatoes and basil
7. Microplane or fine grater for freshly grated parmesan
8. Instant-read thermometer plus a plate and foil to tent the cooked chicken

Ingredients

1 1/2 lb boneless skinless chicken breasts (about 3 to 4 pieces)
1/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 large garlic cloves, minced
1/3 cup sun-dried tomatoes, chopped (jarred, drained)
1/2 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes, optional
2 cups fresh baby spinach, packed
1/4 cup fresh basil, chopped
1 tbsp lemon juice, optional

Directions

Prep the chicken: slice each breast in half horizontally or pound to about 1/2 inch thick so they cook evenly, pat them dry, then dredge in a shallow bowl with 1/4 cup all-purpose flour, 1 tsp kosher salt and 1/2 tsp black pepper.
Heat a large skillet over medium-high and add 2 tbsp olive oil plus 1 tbsp of the unsalted butter, when the pan is hot sear the chicken 4 to 5 minutes per side until golden and cooked through (internal temp about 165 F), transfer to a plate and loosely tent with foil, dont crowd the pan or you'll steam the chicken.
Turn heat to medium, add the remaining 1 tbsp butter, then add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes (jarred and drained), sauté 30 to 45 seconds until fragrant but not burned.
Pour in 1/2 cup low-sodium chicken broth and scrape up the browned bits from the bottom of the pan, let the broth reduce for about 1 to 2 minutes so you get good flavor.
Stir in 1 cup heavy cream, 1/2 cup freshly grated parmesan cheese, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes if you want a little heat, bring to a gentle simmer and cook until the sauce thickens slightly, about 3 to 4 minutes, taste and tweak salt and pepper as needed.
Return the chicken to the skillet, spoon sauce over each piece and simmer 2 to 3 more minutes so the chicken reheats and the flavors meld, if the sauce gets too thick thin with a splash more broth.
Add 2 cups packed fresh baby spinach and 1/4 cup chopped fresh basil, stir until the spinach wilts and mixes into the sauce, about 1 to 2 minutes.
Finish with 1 tbsp lemon juice if using to brighten the sauce and another little sprinkle of parmesan, stir and let rest a minute so the sauce settles, its ready to serve.
Serve the chicken and creamy sauce over pasta, rice or mashed potatoes and garnish with extra chopped basil or parmesan if you like, and remember: grate the parmesan fresh for best melt and flavor, jarred parm wont give the same result.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.