Description

If you’re craving a rich, flavorful dinner that’s both comforting and elegant, this Creamy Tuscan Garlic Chicken is the perfect choice. With tender chicken simmered in a luxurious garlic cream sauce infused with spinach and sun-dried tomatoes, this dish feels like something straight from an Italian restaurant — yet it’s quick and easy enough for a busy weeknight. Ready in just 30 minutes, this recipe delivers the perfect balance of creamy, savory, and slightly tangy flavors that will make your family ask for seconds.

Ingredients

2 tablespoons olive oil
1½ pounds thinly sliced boneless skinless chicken breasts
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup grated Parmesan cheese
1 cup chopped spinach
½ cup drained julienned sun-dried tomatoes

Instructions

In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and cook for 3–4 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove from the skillet and set aside.
In the same skillet, pour in the heavy cream and chicken broth. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat for about 4–5 minutes until the sauce starts to thicken.
Stir in the chopped spinach and sun-dried tomatoes. Cook for another 1–2 minutes until the spinach begins to wilt.
Return the cooked chicken to the skillet, coating it generously in the creamy Tuscan sauce. Simmer until everything is heated through.
Serve immediately — this dish pairs beautifully with pasta, rice, or mashed potatoes.

Notes

- Serving Suggestions: Pair with fettuccine, roasted potatoes, or garlic bread. Add a side salad for a complete meal.
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm on the stove over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain creaminess