Creamy Tuscan garlic chicken smells like Florence and tastes like heaven! Rich and filling, it’s perfect for long days and special occasions!
It is not hard to believe that creamy Tuscan garlic chicken comes from the same region as the inimitable Florence Nightingale and Michelangelo’s David. Parmesan breaded chicken, pan-fried in olive oil, and topped with a garlic cream sauce that’s loaded with spinach and sun-dried tomatoes? Where do I sign away my life’s savings?? Maybe, a plate of creamy Tuscan garlic chicken will do for now!
On the off chance that the smells and tastes conjured up by that list of ingredients isn’t enough to tempt you, may I share that the recipe takes just thirty minutes and only one pan to prepare? Incredible!
Though the prep work is super easy, I like to save this dish for special occasions. Think anniversaries, birthdays, Valentine’s day… Note that the meal is best consumed in one sitting, so prepare just enough for your target audience!
If you love Italian-inspired chicken dishes, I hope you’ll try my slow cooker chicken cacciatore, Italian dressing chicken, chicken Francaise, and balsamic chicken recipes!
Buon Appetito!
What I Love Most About This Tuscan Chicken:
- Tuscan chicken is both quick and high quality.
- I love that it sneaks in spinach and tomatoes!
- The buttery cream sauce is absolutely heavenly.
- The smell of sautéing garlic brings the whole neighborhood running!
What is Creamy Tuscan Garlic Chicken?
Tuscan garlic chicken is a Buca di Beppo quality Italian chicken dish smothered in a buttery cream sauce. It’s a family favorite, and it is not too tough on the chef, either!
Tuscan Garlic Chicken Ingredients
- Chicken: Boneless chicken breast halves.
- Salt and Pepper
- Flour: All-purpose flour.
- Parmesan Cheese: I prefer to use grated Parm in this recipe.
- Olive Oil + Butter
- Garlic: I use fresh garlic straight from the head of garlic.
- Broth: I like chicken broth.
- Cream: I use heavy whipping cream.
- Sun-Dried Tomatoes: In this recipe, I use the come in a bag, not the type that are packed in oil in a jar.
- Spinach: I like fresh baby spinach.
- Italian Seasoning: Is typically composed of sage, rosemary, basil, thyme, parsley, oregano, and garlic powder, with some variations
Tips
- Cooking the chicken thoroughly: A good thermometer can be of use here. The thickest part of the breast should reach 165ºF (74ºC). (Remove from heat at 160 for best results, then check to make sure that you’ve got the extra five degrees after letting it sit for a couple of minutes.)
- If you don’t have or don’t like using a thermometer, there are a few other tricks to try. The chicken shouldn’t jiggle when you shake it, and the juice should run clear (instead of pink) when you make a small cut. Another good rule of thumb is five minutes per side when cooking on the stovetop.
Storing + Freezing
- How To Store: While it tastes best hot off the stove, you can store this dish in the fridge for about two to three days! As always, opt for an airtight container. You can reheat the dish using either the stove or the microwave.
- Freezing: Garlic Tuscan chicken does not freeze very well. It is easy to overcook the chicken when you reheat it, and you may end up with soggy vegetables and textureless sauce.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
We love this with copycat Olive Garden bread sticks, buttery homemade garlic and herb Parker House rolls. or our favorite garlic bread with fresh herbs.
For vegetables, we like roasted Brussels sprouts with pancetta and sage, simple roasted peppers, roasted green beans, or sautéed asparagus (with lotsa garlic).
How Do You Make Creamy Tuscan Garlic Chicken?
- Dry chicken breasts with paper towels. Season it with salt and pepper.
- Mix Parmesan cheese and flour in a shallow bowl or plate.
- Dredge chicken breasts in flour mixture. Shake the excess.
- Heat olive oil in a skillet. Brown chicken on both sides until well cooked. Remove chicken to a plate and loosely cover with aluminum foil.
- In the same skillet, add garlic and butter.
- Saute it until fragrant.
- Add chicken broth to the skillet and bring to a boil. Stir well to loosen the brown bits on the bottom. Reduce the heat and simmer, uncovered, until the broth is reduced to about 1/4 of the cup.
- Add heavy cream.
- Stir in parmesan, sun-dried tomatoes, spinach, salt, pepper, and Italian seasoning.
- Add chicken back into the sauce and flip it over once to coat.
- Serve on individual plates then pass the grated Parmesan.
***See the full instructions below.
Creamy Tuscan Garlic Chicken Recipe
This recipe is one of my go-to dinners when I need a quick, easy, decadent meal in a hurry. If you’re serving pasta with this, bring your pasta water to a boil first so you don’t have to wait for it, because this creamy Tuscan garlic chicken recipe is ready in less than 30 minutes!
This dish is a huge hit on my family dinner table and I bet it will be on yours. It’s also great to serve for company. ♥
More Easy Chicken Recipes
- Chicken Vesuvio
- Chicken Lazone
- Chicken Scarpariello
- Chicken Murphy
- Chicken Milanese
- Parmesan Crusted Chicken
- Chicken Riggies
- Chicken Florentine
- Chicken Lombardy
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Creamy Tuscan Garlic Chicken
Ingredients
- 4 boneless chicken breast halves
- salt divided
- pepper divided
- 2 tablespoons all-purpose flour
- 1/2 cup, plus 2 tablespoons parmesan cheese
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes
- 1 cup Fresh spinach, chopped
- 2 teaspoons Italian seasoning
Instructions
- Pat chicken breast (4) dry with paper towels to remove any moisture. Season chicken with salt and pepper.
- Mix together the flour (2 tablespoons) and 2 tablespoons of Parmesan cheese in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
- Heat olive oil (4 tablespoons) in a large skillet until it begins to shimmer. Brown the chicken on both sides, over medium heat, and continue to cook until the chicken is cooked through Remove the chicken to the plate and loosely cover with aluminum foil to keep it warm.
- Add 2 tablespoons of butter and the garlic (1 tablespoon) to the same skillet and saute on low heat, until the garlic is fragrant.
- Add the chicken broth (1/2 cup) to the skillet and bring to a boil over medium heat, stirring well to loosen all the brown bits on the bottom of the pan. Reduce the heat and simmer uncovered, until the broth is reduced to about 1/4 of a cup.
- Stir in heavy cream (1 1/2 cups), parmesan (1/2 cup), sun-dried tomatoes (1/2 cup), spinach (1 cup), 1/2 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning (2 teaspoons).
- Add chicken back into the sauce and flip it over once to coat. Serve.
Fans Also Made:
Notes
- Cooking the chicken thoroughly: A good thermometer can be of use here. The thickest part of the breast should reach 165ºF (74ºC). (Remove from heat at 160 for best results, then check to make sure that you’ve got the extra five degrees after letting it sit for a couple of minutes.)
- If you don’t have or don’t like using a thermometer, there are a few other tricks to try. The chicken shouldn’t jiggle when you shake it, and the juice should run clear (instead of pink) when you make a small cut. Another good rule of thumb is five minutes per side when cooking on the stovetop.
Family loves this recipe. Thank you. ?
Yay! Thank you so much, Amy. I’m glad your family love this 🙂
This recipe is do delicious! Thank you so much for sharing such wonderful recipes. I have tried many and my family and I love them all.
Thank you so much, Jackie! I’m glad you like this recipe 🙂
It was soooo good!!
Yay! I’m sooo happy you liked the Creamy Tuscan Garlic Chicken! I Love it too!! <3
This was awesome! I usually tweak recipes but did not and would not change a thing! I want to make it tomorrow and the next day and the next!!…..
Thank you, Carol! You absolutely made my day <3
This sounds like the PERFECT chicken dish! Can’t wait to give it a try!!!
Thank you, Lindsey! I hope you like it!