Creamy Tuscan Chicken Recipe | Restaurant-Quality Garlic Cream Sauce

Creamy Tuscan chicken is the kind of restaurant-quality dish that looks and tastes incredibly impressive but is surprisingly easy to make at home. This elegant Italian-inspired recipe features perfectly seared chicken breasts smothered in a luscious, garlicky cream sauce loaded with sun-dried tomatoes, fresh spinach, and Parmesan cheese. The combination of rich cream, tangy tomatoes, aromatic garlic, and tender chicken creates a symphony of flavors that will make you feel like you're dining in a Tuscan villa.

What makes Tuscan chicken so beloved? It's the ultimate comfort food that doesn't feel heavy or one-dimensional. The sun-dried tomatoes add a concentrated burst of sweet-tart flavor, the cream creates silky richness, the spinach adds freshness and color, and the Parmesan brings nutty, salty depth. All of this comes together in one skillet in about 30 minutes - perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen.

This recipe has taken social media by storm (you might know it as "Marry Me Chicken") because it's so delicious that people joke it will make someone propose! Whether or not that happens, you'll definitely want to make this again and again. It's versatile enough to serve over pasta, rice, mashed potatoes, or with crusty bread to soak up every drop of that incredible sauce. The leftovers (if there are any!) are even better the next day.

This foolproof recipe delivers juicy, tender chicken with a perfectly balanced cream sauce that's rich but not overwhelming, with layers of flavor from garlic, herbs, and those essential sun-dried tomatoes. You'll learn the secrets to perfect pan-seared chicken, creating a silky cream sauce, timing everything perfectly, and making this dish your own. Let's make the best creamy Tuscan chicken you've ever tasted!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Difficulty: Easy
Cuisine: Italian, Tuscan-Inspired
Restaurant-Quality: Impressive but easy
One-Pan Meal: Minimal cleanup
Date-Night Worthy: Perfect for special occasions
Quick Weeknight Dinner: Ready in 30 minutes!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)

• 1/2 cup all-purpose flour (for dredging)

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 2 tablespoons butter (divided)

For the Tuscan Cream Sauce:

• 4 garlic cloves, minced

• 1/2 cup sun-dried tomatoes in oil, drained and chopped

• 1 1/2 cups heavy cream (or half-and-half for lighter version)

• 1/2 cup chicken broth

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1/2 teaspoon red pepper flakes (optional, for heat)

• 2 cups fresh spinach, roughly chopped

• Salt and black pepper to taste

For Garnish:

• Fresh basil leaves, chopped

• Extra Parmesan cheese, grated

• Fresh parsley

• Red pepper flakes

Optional Add-Ins:

• 1/4 cup white wine (add before cream)

• Fresh cherry tomatoes, halved

• Capers for briny flavor

• Fresh thyme or oregano

How to Make Creamy Tuscan Chicken

Instructions:

Step 1: Prepare the Chicken

1. Pound the chicken to even thickness: This is THE most important step for juicy chicken! Place chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or heavy skillet, gently pound them to an even 3/4-inch thickness throughout. Why this matters: Even thickness = even cooking. No more dry edges with raw centers!

2. Pat completely dry: Use paper towels to thoroughly pat both sides of each chicken breast dry. Moisture prevents browning and creates a beautiful golden crust. A dry surface is essential for proper searing.

3. Prepare the dredging mixture: In a shallow dish or plate, mix together the flour, Italian seasoning, garlic powder, salt, and black pepper. Whisk or stir until evenly combined. This seasoned flour creates a light coating that helps brown the chicken and thickens the sauce later.

4. Dredge the chicken: Working with one piece at a time, coat each chicken breast in the seasoned flour mixture. Press gently so the flour adheres to both sides. Shake off any excess flour - you want a light, even coating, not thick clumps. Set dredged chicken on a clean plate.

Step 2: Sear the Chicken

5. Heat the pan: Heat a large skillet (at least 12 inches) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Let the butter melt and the foam subside. The pan should be hot but not smoking. Pro tip: A heavy-bottomed skillet or cast-iron pan works best for even heat distribution.

6. Sear the chicken: Carefully place the dredged chicken breasts in the hot pan, leaving space between each piece. Don't overcrowd! If your pan isn't large enough, work in batches. Important: Don't move the chicken once you place it down! Let it cook undisturbed for 5-6 minutes.

7. Achieve the golden crust: The chicken should develop a beautiful golden-brown crust on the bottom before you flip it. If you try to flip too early, it will stick - a properly seared crust releases easily from the pan. Look for golden edges forming around the chicken.

8. Flip and finish: Using tongs or a spatula, carefully flip each chicken breast. Cook the second side for another 5-6 minutes until golden brown and the chicken is cooked through (internal temperature of 165°F). The chicken should feel firm to the touch and juices should run clear.

9. Check for doneness: Insert an instant-read thermometer into the thickest part of the chicken. It should read 165°F. If not quite there, cook for another 1-2 minutes. Pro tip: Slightly undercooked is fine because the chicken will continue cooking in the sauce.

10. Remove and rest: Transfer the seared chicken to a clean plate and tent loosely with aluminum foil to keep warm. Don't wipe out the pan - those browned bits (fond) on the bottom are pure flavor gold!

Step 3: Make the Tuscan Cream Sauce

11. Reduce heat: Turn the heat down to medium. The pan should still be hot but not screaming hot.

12. Add remaining butter and garlic: Add the remaining 1 tablespoon of butter to the pan. Once melted, add the minced garlic. Sauté for 30-60 seconds, stirring constantly, until the garlic is fragrant and golden but not burned. Critical: Watch the garlic carefully - burned garlic is bitter and will ruin the sauce!

13. Add sun-dried tomatoes: Add the chopped sun-dried tomatoes to the pan. Sauté for 1-2 minutes, stirring frequently, to release their oils and intensify their flavor. The tomatoes should become aromatic and start to soften slightly. Pro tip: If your sun-dried tomatoes are very dry, add a tablespoon of their oil for extra flavor.

14. Deglaze (optional but recommended): If using white wine, add it now! Pour in 1/4 cup dry white wine and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half. This step adds incredible depth of flavor.

15. Add chicken broth: Pour in 1/2 cup of chicken broth. Bring to a simmer, scraping up any remaining browned bits from the bottom of the pan. These bits add tremendous flavor to your sauce!

16. Add the cream: Pour in 1 1/2 cups of heavy cream. Stir well to combine with the broth. The mixture will look thin at first - don't worry, it will thicken!

17. Add Parmesan and seasonings: Sprinkle in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Whisk or stir constantly until the Parmesan is fully melted and incorporated into the sauce, about 2-3 minutes. Important: Keep the heat at medium - too high and the cream can curdle or the Parmesan can become grainy.

18. Simmer and thicken: Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens to a creamy, sauce-like consistency that coats the back of a spoon. If it's too thick, add a splash of chicken broth. If too thin, let it simmer a bit longer.

19. Taste and adjust: Take a small spoonful (let it cool!) and taste the sauce. It should be rich, creamy, savory, with bursts of tangy tomato flavor. Add salt and black pepper to taste. Need more garlic? Add a pinch of garlic powder. Want more cheese? Add another tablespoon of Parmesan.

Step 4: Add Spinach and Chicken

20. Wilt the spinach: Add the fresh chopped spinach to the simmering sauce. Stir gently until the spinach wilts and reduces in volume, about 1-2 minutes. The spinach will look like a lot at first but will cook down significantly. Pro tip: Fresh baby spinach works best - avoid frozen spinach as it releases too much water.

21. Return chicken to the pan: Nestle the seared chicken breasts back into the sauce, along with any juices that accumulated on the plate. Spoon some of the sauce over the top of the chicken to coat it.

22. Simmer together: Let everything simmer together for 2-3 minutes over medium-low heat. This allows the chicken to reheat, finish cooking if needed, and absorb some of the sauce flavors. The sauce will also thicken slightly as it simmers. Important: Don't let it boil vigorously or the cream can separate.

23. Final sauce check: The sauce should be thick, creamy, and luxurious - coating the chicken and vegetables beautifully. If it's too thick, add a splash of chicken broth or cream. If too thin, let it simmer uncovered for another 2-3 minutes.

Step 5: Serve

24. Plate beautifully: Transfer each chicken breast to a serving plate or shallow bowl. Spoon generous amounts of the creamy Tuscan sauce over and around the chicken, making sure each serving gets plenty of sun-dried tomatoes and spinach.

25. Garnish like a pro: Sprinkle with freshly chopped basil and parsley for color and fresh flavor. Add extra grated Parmesan cheese on top. Finish with a pinch of red pepper flakes if you like heat and an extra crack of black pepper.

26. Serve immediately: This dish is best enjoyed hot and fresh! The cream sauce is at its best right after cooking. Serve with your choice of accompaniments.

27. Serving suggestions: Creamy Tuscan chicken pairs beautifully with:

    • Pasta (fettuccine, penne, or angel hair)

    • Creamy mashed potatoes or garlic mashed potatoes

    • Cauliflower mash (low-carb option)

    • Steamed rice or risotto

    • Crusty Italian bread or garlic bread (to soak up the sauce!)

    • Roasted vegetables

    • Simple green salad

28. Wine pairing: Serve with a crisp white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. The acidity cuts through the richness beautifully!

Variation 2: Tuscan Chicken Pasta (Complete Meal)

Additional Ingredients:

• 12 ounces fettuccine or penne pasta

• Extra chicken broth (1/2 cup)

• Extra Parmesan cheese

Instructions:

1. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.

2. Make Tuscan chicken as directed through step 23.

3. Add cooked pasta directly to the sauce in the pan.

4. Toss pasta with sauce, adding reserved pasta water as needed to thin.

5. Slice the chicken and arrange on top of the pasta.

6. This creates a complete one-pan meal!

7. The starchy pasta water helps the sauce cling to the noodles.

Variation 3: Lighter Tuscan Chicken (Lower Calorie)

Ingredient Modifications:

• Replace: Heavy cream with half-and-half or milk + cream cheese

• Reduce: Parmesan to 1/4 cup

• Add: 2 tablespoons cornstarch mixed with 2 tablespoons water (to thicken)

• Option: Use Greek yogurt for part of the cream (add at the end, don't boil)

Instructions:

1. Follow main recipe, using half-and-half instead of heavy cream.

2. The sauce will be thinner, so add cornstarch slurry while simmering to thicken.

3. Reduce Parmesan slightly.

4. For tangier flavor, stir in 1/4 cup Greek yogurt at the very end (off heat).

5. This version is lighter but still creamy and delicious!

6. Calories reduced by about 200 per serving.

Variation 4: Slow Cooker Tuscan Chicken

Ingredient Modifications:

• Skip the flour dredging

• Reduce cream to 1 cup (less evaporation in slow cooker)

• Add 1/4 cup cream cheese for extra thickness

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning.

2. Place chicken in slow cooker.

3. Mix garlic, sun-dried tomatoes, chicken broth, cream, Parmesan, and seasonings.

4. Pour over chicken.

5. Cook on LOW for 3-4 hours or HIGH for 2-3 hours until chicken is tender.

6. Add spinach in the last 15 minutes.

7. Stir in cream cheese at the end for extra creaminess.

8. Perfect for busy days - come home to dinner ready!

Variation 5: Keto/Low-Carb Tuscan Chicken

Ingredient Modifications:

• Skip: Flour (use pork rind crumbs or almond flour if desired)

• Replace: Chicken broth with bone broth

• Increase: Spinach to 3 cups

• Add: Artichoke hearts, mushrooms for extra veggies

• Serve: Over cauliflower rice or zucchini noodles

Instructions:

1. Coat chicken in almond flour or skip coating entirely.

2. Sear as directed.

3. Make sauce with heavy cream (no flour needed - cream is naturally keto).

4. Add extra low-carb vegetables: mushrooms, artichokes, more spinach.

5. Serve over cauliflower rice or zucchini noodles.

6. This version is under 10g net carbs per serving!

Variation 6: Spicy Tuscan Chicken (Extra Kick)

Ingredient Modifications:

• Add: 1-2 teaspoons red pepper flakes (increase from 1/2 teaspoon)

• Add: 1/4 cup sliced pepperoncini peppers

• Add: 1 tablespoon hot sauce or calabrian chili paste

• Add: Fresh jalapeños, sliced

Instructions:

1. Follow main recipe, increasing red pepper flakes significantly.

2. Add pepperoncini peppers with sun-dried tomatoes.

3. Stir in hot sauce or calabrian chili paste with the cream.

4. For extra heat, add sliced fresh jalapeños.

5. The cream mellows the heat while keeping bold flavor.

6. Perfect for those who love spicy food!

7. Serve with extra hot sauce on the side.

Chef's Tips & Pro Secrets:

• Pound chicken evenly: This single step is crucial! Even thickness = even cooking = juicy chicken every time. No more dry edges or raw centers.

• Don't skip the flour dredging: The light flour coating helps the chicken brown beautifully and thickens the sauce slightly. It's a small step with big impact!

• Use full-fat cream: Half-and-half or milk won't create the same luxurious, silky sauce. Heavy cream is worth the indulgence for this recipe!

• Fresh Parmesan is essential: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting. Grate fresh from a block for the best sauce texture.

• Don't boil the cream sauce: Keep it at a gentle simmer. Boiling can cause cream to separate or curdle. Medium to medium-low heat is perfect.

• Save those browned bits: Don't wipe out the pan after searing chicken! Those bits (fond) add incredible flavor to the sauce. Scrape them up when you add liquid.

• Add spinach at the end: Spinach wilts quickly - adding it too early makes it overcooked and mushy. Add it just before serving for the best color and texture.

• Taste and adjust always: Cream sauces need proper seasoning. Always taste before serving and adjust salt, pepper, or Parmesan to your preference.

• Make it ahead: You can make this dish 1-2 days ahead! Store chicken and sauce separately, refrigerate, and reheat gently. Add a splash of cream when reheating.

• Thin with pasta water: If serving over pasta, reserve pasta water! The starchy water helps thin and bind the sauce to the noodles beautifully.

• Sun-dried tomatoes in oil vs. dry: Oil-packed are preferred - they're softer and add richness. If using dry-packed, rehydrate in hot water for 10 minutes first.

• Scale up easily: This recipe doubles perfectly for entertaining! Use a very large skillet or work in batches for the chicken.

Nutrition Information (Per Serving - 1/4 of recipe):

• Calories: 565

• Protein: 42g

• Carbohydrates: 14g

• Fiber: 2g

• Sugar: 4g

• Fat: 38g

• Saturated Fat: 20g

• Cholesterol: 185mg

• Sodium: 680mg

• Potassium: 820mg

• Vitamin A: 35% DV

• Vitamin C: 15% DV

• Calcium: 20% DV

• Iron: 15% DV

Health Benefits - Making It Healthier:

While Tuscan chicken is definitely a rich, indulgent meal, it does provide substantial nutrition! The chicken offers high-quality lean protein (42g per serving) which supports muscle maintenance, tissue repair, and keeps you full for hours. Chicken breast is one of the leanest protein sources, providing B vitamins (especially niacin and B6) which support energy metabolism.

The spinach adds impressive nutrition - it's loaded with vitamins A, K, and C, iron, folate, and powerful antioxidants. Even a small amount provides significant nutrients! Sun-dried tomatoes contribute concentrated lycopene (a potent antioxidant), vitamin C, and potassium.

The garlic provides allicin and other sulfur compounds with anti-inflammatory and immune-boosting properties. Parmesan cheese adds calcium for bone health and additional protein.

The heavy cream, while high in saturated fat, provides vitamins A and D. The key is portion control and balance - this is a special occasion meal, not an everyday dinner.

To make Tuscan chicken healthier: use half-and-half instead of heavy cream (saves 100+ calories), reduce cream to 1 cup and increase chicken broth, skip the flour dredging, add more vegetables (mushrooms, bell peppers, zucchini), reduce Parmesan to 1/3 cup, serve over cauliflower rice instead of pasta for low-carb, or increase spinach to 3-4 cups for more vegetables and nutrients.

The lighter version with half-and-half is still creamy and delicious while being significantly lower in calories and saturated fat!

Frequently Asked Questions (FAQ):

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs work beautifully and stay even more moist than breasts. They may need 1-2 minutes longer cooking time. Bone-in, skin-on thighs also work but need 25-30 minutes total cooking time.

Q: Can I make this ahead of time?
A: Yes! Make it 1-2 days ahead and refrigerate separately (chicken in one container, sauce in another). Reheat gently on the stovetop, adding a splash of cream or broth to thin the sauce. Don't freeze - cream sauces don't freeze well.

Q: What can I use instead of heavy cream?
A: Half-and-half works but is thinner (add cornstarch to thicken). Coconut cream makes it dairy-free. Evaporated milk is lower-calorie. Greek yogurt works if added at the end (don't boil). Heavy cream creates the best texture!

Q: Can I make this dairy-free?
A: Use coconut cream instead of heavy cream, skip the Parmesan (or use nutritional yeast), and use dairy-free butter. The flavor will be different but still delicious with coconut undertones.

Q: Why is my sauce too thin/watery?
A: Didn't simmer long enough, used half-and-half instead of heavy cream, or added too much broth. Solution: simmer uncovered for 5-10 more minutes to reduce, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Q: Can I use dried spinach or frozen spinach?
A: Fresh spinach is strongly recommended - it wilts beautifully and doesn't add excess water. Frozen spinach releases too much liquid and can make the sauce watery. If you must use frozen, thaw completely and squeeze out ALL the water first.

Q: What if I don't have sun-dried tomatoes?
A: Use cherry tomatoes (halved) or regular diced tomatoes, but the flavor will be much milder. Sun-dried tomatoes add concentrated, sweet-tart flavor that's hard to replicate. They're worth buying!

Q: Can I use pre-grated Parmesan?
A: It will work in a pinch but doesn't melt as smoothly due to anti-caking agents. Freshly grated Parmesan from a block creates a much silkier sauce. It's worth the extra effort!

Q: How do I store and reheat leftovers?
A: Store in airtight container in refrigerator for 3-4 days. Reheat gently on stovetop over medium-low heat, stirring frequently. Add splash of cream or broth to thin if needed. Microwave works but can make chicken rubbery.

Q: Is this recipe gluten-free?
A: Almost! Just skip the flour dredging or use gluten-free flour blend. Everything else is naturally gluten-free. The sauce will still be delicious without the flour coating.

Storage & Meal Prep Instructions:

Refrigerator Storage:

• Cool completely to room temperature

• Store chicken and sauce together or separately in airtight containers

• Refrigerate for 3-4 days

• Sauce may thicken significantly when cold - this is normal

Not Recommended for Freezing:

• Cream-based sauces don't freeze well - they can separate and become grainy when thawed

• If you must freeze: freeze up to 1 month, thaw in refrigerator overnight, reheat very gently while whisking constantly, add fresh cream to restore texture

Reheating Instructions:

• Stovetop (best): Heat gently in skillet over medium-low heat, stirring frequently. Add splash of cream or chicken broth to thin if needed. 5-7 minutes until hot.

• Microwave: Heat on 50% power in 1-minute intervals, stirring between. Add liquid if too thick. Can make chicken rubbery if overheated.

• Oven: Place in oven-safe dish, cover with foil, bake at 325°F for 20-25 minutes until hot.

Meal Prep Strategy:

Option 1 - Fully Cooked:

1. Make complete recipe on Sunday

2. Portion into individual containers with sides (rice, pasta, vegetables)

3. Refrigerate for 3-4 days

4. Reheat gently as needed

5. Perfect for grab-and-go lunches!

Option 2 - Sauce Separate:

1. Cook and sear chicken, store separately

2. Make sauce, store in jar

3. When ready to serve: heat sauce, add chicken, simmer together

4. Sauce stays fresh for 4-5 days

5. Tastes freshly made every time!

Using Leftovers:

• Slice chicken and toss with pasta

• Serve over rice or quinoa

• Make into sandwiches or wraps

• Add to salads

• Use sauce as dip for bread

Troubleshooting Common Problems:

Chicken is dry and tough? Overcooked or chicken wasn't pounded to even thickness. Use instant-read thermometer and remove at exactly 165°F. Pound chicken evenly before cooking.

Sauce is too thin/watery? Not simmered long enough or used half-and-half. Simmer uncovered for 5-10 more minutes to reduce and thicken.

Sauce is too thick? Reduced too much or too much Parmesan. Thin with chicken broth, cream, or pasta water, 2 tablespoons at a time.

Sauce is grainy/separated? Heat too high caused cream to curdle, or Parmesan didn't melt smoothly. Keep heat at medium or medium-low. Use freshly grated Parmesan.

Sauce tastes bland? Not enough salt or Parmesan. Cream sauces need generous seasoning! Add salt, more Parmesan, or a pinch of garlic powder.

Chicken stuck to pan? Pan wasn't hot enough, or tried to flip too early. Make sure pan is properly heated and wait for golden crust to form before flipping.

Spinach is overcooked and mushy? Added too early. Add spinach in the last 2 minutes only - it wilts very quickly!

What to Serve with Creamy Tuscan Chicken:

• Pasta (fettuccine, penne, angel hair, or linguine)

• Garlic mashed potatoes or regular mashed potatoes

• Cauliflower mash (low-carb)

• Rice (white, brown, or wild rice)

• Risotto

• Crusty Italian bread or garlic bread

• Roasted asparagus or green beans

• Caesar salad or simple green salad

• Roasted Brussels sprouts

• Grilled vegetables

• White wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)

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• Spaghetti Bolognese Recipe

• Honey Garlic Salmon Recipe

• Classic Beef Tacos Recipe