Creamy Tuscan Garlic Chicken

This Tuscan Garlic Chicken is my new favorite chicken recipe. It has a creamy garlic sauce with spinach and dried tomatoes that is absolutely delicious. And when you place the chicken and sauce over pasta it tastes like something you would eat from a restaurant. Yum!

This dish takes about 30 minutes to make. And to make it even better, my family loved it and wanted second helpings. This is definitely a recipe you’ll want to add to your recipe collection.

Here is how to make the Creamy Tuscan Garlic Chicken. In a large sauce pan, heat olive oil. Then cook the sliced chicken on medium-high heat for 3-5 minutes on each side until the center is no longer pink. Remove chicken from pan and set it aside on a dish. Using the same sauce pan, add the heavy cream, chicken broth, garlic powder, Italian seasoning and Parmesan cheese. Whisk the ingredients together until it begins to thicken.

Stir in the spinach and sun-dried tomatoes, and simmer for a few minutes until the spinach begins to wilt. Add the chicken back into the pan and coat in with the creamy sauce. Serve this dish hot over your favorite pasta.

Print the Creamy Tuscan Garlic Chicken recipe below.

Creamy Tuscan Garlic Chicken

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4-5 servings

This Tuscan Garlic Chicken has a creamy garlic sauce with spinach and dried tomatoes that is absolutely delicious and is ready in 30 minutes. And when you place the chicken and sauce over pasta it tastes like something you would eat from a restaurant.

Ingredients

2 pounds chicken breasts, boneless skinless, and sliced in thin strips
2 Tablespoons olive oil
2 cups heavy cream
1 cup chicken broth
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 cup Parmesan cheese
1 cup spinach, chopped
½ cup sun-dried tomatoes, chopped

Instructions

In a large sauce pan, heat olive oil. Then cook sliced chicken on medium-high heat for 3-5 minutes on each side. Remove chicken from pan and set aside on a dish.
Add the heavy cream, chicken broth, garlic powder, Italian seasoning and Parmesan cheese to the skillet. Whisk until it begins to thicken.
Stir in the spinach and sun-dried tomatoes. Simmer for a few minutes until the spinach begins to wilt. Add the chicken back into the pan and coat with the creamy sauce.
Serve this dish hot over pasta.