Why You’ll Love This Recipe

Rich, restaurant-quality flavor with minimal effort—ready in about 30 minutes
One-skillet convenience means easy prep and cleanup
Adaptable and crowd-pleasing—add cherry tomatoes, swap proteins, or serve it over pasta, rice, or veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken

Boneless, skinless chicken breasts (thin‑sliced or thawed and flattened)
Olive oil
Salt & pepper
Optional dredge: flour + grated Parmesan

For the creamy Tuscan sauce

Butter + olive oil
Garlic (fresh minced or garlic powder)
Chicken broth
Heavy cream
Parmesan cheese (freshly grated preferred)
Italian seasoning (or oregano)
Spinach (fresh, chopped)
Sun‑dried tomatoes or cherry tomatoes
Optional: onion, paprika, lemon wedges

directions

Cook the chicken: Season (and optionally flour-coat) chicken breasts. Sear in olive oil until golden and cooked through, about 3–8 minutes per side depending on thickness. Remove and keep warm
Sauté aromatics: In the same pan, melt butter (or add more oil), then sauté garlic (and optional onion) until fragrant (~1 min)
Build the sauce: Deglaze the pan with chicken broth, simmer to reduce briefly. Stir in heavy cream and Parmesan; whisk until the sauce thickens (~3–5 min)
Add veg: Mix in sun-dried or cherry tomatoes and spinach; simmer until the spinach wilts (~1–2 min)
Finish: Return chicken to the pan, spoon sauce over it, and warm through (~2–5 min). Serve with lemon wedges if using

Servings and timing

Yields: 4 servings (about 4 chicken breasts)
Prep time: 10 min
Cook time: 15–20 min
Total time: ~25–30 min

variations

Cherry tomatoes: Swap sun-dried tomatoes for fresh cherry tomatoes to add sweetness and color .
Protein swap: Try salmon, shrimp, or even chicken thighs—just adjust cooking time .
Gluten-free option: Skip the flour dredge or use gluten‑free flour.
Herbed twist: Stir in chopped fresh basil or thyme before serving.
Lighter version: Use half-and-half instead of heavy cream, or a lighter cream.
Spicy kick: Add crushed red pepper flakes or diced jalapeño to the sauce.

storage/reheating

Refrigerator: Store in an airtight container for 3–4 days .
Freezer: Sauce and chicken freeze best separately; freeze up to 3 months.
Reheat: Gently warm in a skillet or microwave, adding a splash of broth or cream to refresh the sauce.

FAQs

How do I ensure the chicken cooks evenly?

Flatten thicker breasts or slice them thinly (⅓–½ inch) so they sear evenly in the pan .

Can I use chicken thighs instead of breasts?

Yes! Thighs work beautifully—just cook until they reach 165°F internal temperature.

Do I need to dredge the chicken?

No—it adds texture and thickens the sauce, but is optional. Skip for gluten-free or lighter versions.

Can I use milk instead of cream?

Half-and-half works; milk will thin the sauce—you may need a little flour slurry to thicken.

What kind of tomatoes should I use?

Choose sun‑dried for intense flavor or cherry tomatoes for freshness and juiciness.

Is it okay to substitute garlic powder?

Yes—1 tsp garlic powder in the sauce works fine, though fresh garlic adds more depth.

How do I thicken the sauce if it’s too thin?

Simmer a few extra minutes, or whisk in a little grated Parmesan or a butter-cornstarch slurry.

Can I prepare this ahead of time?

Yes—cook the chicken and sauce separately, then reheat and combine when ready to serve.

What sides pair well?

Pasta, mashed potatoes, rice, or roasted veggies are ideal for soaking up the sauce .

Can I make this dairy-free?

Use dairy-free cream alternatives (like cashew cream) and skip Parmesan or use nutritional yeast.

Conclusion

Creamy Tuscan Garlic Chicken brings rich, comforting flavors to your table with minimal fuss. Ready in about half an hour and fully customizable—from protein swaps and dairy adjustments to veggie additions—this one-pan favorite is perfect for weeknight dinners or casual entertaining. Serve it over your favorite starch or alongside steamed greens for a satisfying, restaurant-quality meal at home.