This creamy Tuscan garlic chicken is a one-skillet dinner with big restaurant flavor. Golden seared chicken is returned to a garlicky Parmesan cream sauce filled with wilted spinach and sweet sun-dried tomatoes. It is rich, savory, and ready in about 35 minutes, so it works for busy weeknights and company dinners alike.
Everything happens in a single pan. You sear the chicken, set it aside, and build the sauce right in the same skillet where the browned bits add depth. A pinch of chili flakes and a handful of fresh basil finish the dish with a little heat and freshness.
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Why This Works
Slicing the chicken breasts in half horizontally is the trick that makes this dinner fast. Two large breasts become four thinner cutlets that cook through in just a few minutes per side, so the meat stays juicy instead of drying out while you wait for the center to cook.
The sauce gets its flavor from simple, strong ingredients. Garlic gives it aroma, Parmesan adds salty depth and helps thicken the cream, and sun-dried tomatoes bring a sweet, tangy note that balances the richness. Spinach goes in last, so it wilts quickly and stays bright green.
Returning the chicken to the sauce for the last few minutes lets the flavors come together and keeps the chicken warm without overcooking it.
Ingredients
- 2 large boneless skinless chicken breasts, about 1 1/2 pounds total, sliced in half horizontally into 4 cutlets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- 1/3 cup chopped sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- Fresh basil, torn, for garnish
How to Make Creamy Tuscan Garlic Chicken
1. Slice and season the chicken.
Slice each breast in half horizontally to make four cutlets. If any piece is much thicker than the others, pound it lightly so they are even. Season both sides with the salt and black pepper.
2. Sear the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 5 minutes per side, until golden brown and cooked through. Check that the thickest part reaches 165 degrees F, then move the chicken to a plate.
3. Cook the garlic.
Lower the heat to medium. Add the garlic to the same skillet and stir for about a minute, until fragrant. Watch it closely so it does not burn.
4. Make the sauce.
Pour in the heavy cream and stir in the Parmesan, Italian seasoning, and chili flakes if you are using them. Simmer gently for a few minutes, scraping up the browned bits, until the cheese melts and the sauce is smooth.
5. Add the vegetables.
Stir in the spinach and sun-dried tomatoes and cook until the spinach wilts, about 1 to 2 minutes.
6. Return the chicken.
Place the chicken back into the skillet, spoon sauce over the top, and cook for a few more minutes so the flavors meld. Garnish with fresh basil and serve right away.
How to Serve
The sauce is meant to be soaked up, so serve this chicken over something that can catch it. Lemon orzo risotto is a creamy partner, and a warm fluffy homemade dinner roll is perfect for mopping up the plate. For a green side, try sauteed asparagus and mushrooms or honey glazed roasted Brussels sprouts with bacon.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over low heat, stirring often, and add a splash of cream or broth if the sauce has thickened. Slice the chicken before reheating so it warms quickly and evenly. The sauce can separate if it gets too hot, so keep the heat gentle.
Tips and Variations
Use a thermometer so the chicken is both safe and juicy. The FDA Safe Food Handling guide lists 165 degrees F as the safe temperature for poultry, and it also recommends refrigerating cooked leftovers within two hours.
For a lighter sauce, replace part of the cream with chicken broth, although it will be thinner and a little less rich. You can also swap the spinach for kale, which needs a couple of extra minutes to soften.
If you like extra vegetables, add sliced mushrooms to the pan after the chicken comes out. A splash of white wine or lemon juice added after the garlic cuts through the cream. Serve the chicken over pasta, rice, or mashed potatoes for a full meal.
FAQ
Why is it called Tuscan chicken?
The name comes from the Italian-style ingredients: garlic, sun-dried tomatoes, spinach, and Parmesan. It is an American restaurant-style dish inspired by Tuscan flavors rather than a traditional recipe from Italy.
Can I use chicken thighs?
Yes. Boneless skinless thighs are juicy and forgiving. They may need a few extra minutes per side, so check that they reach 165 degrees F before moving on to the sauce.
Can I make the sauce without heavy cream?
Half-and-half gives a thinner sauce, and evaporated milk is another option. Heavy cream is the richest and the least likely to separate, so it gives the most reliable result.
Should I use oil-packed or dry sun-dried tomatoes?
Either works. Oil-packed tomatoes are soft and ready to use after draining. If you use dry ones, soak them in hot water for a few minutes first, then drain and chop them.
Can I freeze Tuscan garlic chicken?
Cream sauces can separate after freezing, so this dish is best fresh. If you must freeze it, thaw it in the refrigerator and reheat it slowly, stirring in a splash of cream to bring the sauce back together.
Creamy Tuscan Garlic Chicken
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 pounds total, sliced in half horizontally into 4 cutlets
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cup fresh baby spinach packed
- ⅓ cup sun-dried tomatoes chopped
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional
- fresh basil torn, for garnish
Instructions
Cooking
- Slice each chicken breast in half horizontally to make 4 cutlets and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3 to 5 minutes per side until golden and cooked through to 165 degrees F. Move it to a plate.
- Lower the heat to medium, add the garlic, and cook for about 1 minute until fragrant.
- Pour in the heavy cream and stir in the Parmesan, Italian seasoning, and chili flakes. Simmer gently until smooth.
- Stir in the spinach and sun-dried tomatoes and cook for 1 to 2 minutes until the spinach wilts.
- Return the chicken to the skillet, spoon the sauce over it, and cook for a few more minutes. Garnish with basil.
