Creamy Tuscan Garlic Chicken has a cheesy garlic sauce with cherry tomatoes and fresh spinach! Serve over pasta for a restaurant quality meal in under 30 minutes!
Pro Tip- Make sure you pound your chicken breasts or tenders to even thickness. This ensures they cook evenly and remain tender.
This Tuscan chicken recipe was originally published in March 2018. The images and recipe notes were updated in March 2025.
Aimee’s Recipe Notes
- Taste & Texture – Juicy chicken in a creamy garlic-Parmesan sauce with spinach and tomatoes for balance.
- Ingredient Swaps – Use chicken thighs for extra juiciness, half-and-half for a lighter sauce, or swap Parmesan with Pecorino Romano. Spinach can be replaced with kale or arugula, and cherry tomatoes with grape or Roma tomatoes.
- Ease- This dinner cooks up in a single large skillet, which means clean up is a breeze.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or broth.
- Serving Suggestions- serve with a loaf of my easy, no knead artisan bread. You’ll feel like you have a restaurant quality dinner on the table.
Top Comment⭐⭐⭐⭐⭐
“I have made this almost exactly like this and it is so delish!!! Yummy good stuff here! Thanks.” -Jill
Ingredient Notes
If you’re looking to make this dinner, scroll down to the recipe card for full ingredient list with measurements.
- Chicken Breasts – You’ll need boneless, skinless chicken breasts for this recipe. Pound them out into thinner pieces so that they cook more evenly – and more quickly – in the skillet.
- Heavy Whipping Cream – Also labeled as heavy cream, this helps form the base of my sauce. You’ll want the full fat kind.
- Parmesan Cheese – You’ll need a full cup of grated Parmesan cheese to help flavor and thicken the sauce. Go for the real deal, not the kind in a shake can.
- Spinach – Regular spinach or baby spinach can be used here, but it should be FRESH spinach, not frozen. It’ll wilt down into the sauce.
- Cherry Tomatoes – These are easy to find year-round, but you could substitute another type of fresh tomato, chopped, for this recipe.
How to Make Tuscan Chicken Skillet
Prep First – If serving with noodles, start boiling water before cooking the chicken. Have all ingredients ready.
Pound the Chicken – Flatten to 1/4 inch for even cooking.
Season & Cook – Season chicken with salt and pepper, then sear in a skillet. Remove once cooked.
Make the Sauce – Simmer cream sauce until thick, then stir in spinach and tomatoes until wilted.
Finish & Serve – Return chicken to the skillet, coat in sauce, and serve over hot cooked noodles.
More Easy Dinners
- Creamy Tuscan Garlic Blackened Salmon Pasta has a cheesy garlic sauce with cherry tomatoes and fresh spinach! Serve over pasta for a restaurant quality meal in under 30 minutes!
- This Sausage Egg Roll Skillet recipe is ready in about 20 minutes. It’s low carb and an easy weeknight meal idea!
- Cajun Sausage Pasta is a delicious, colorful, spicy, and easy to make dinner recipe, you’ll want to put this dish on your menu!
- You’ll love this delicious Gnocchi Alfredo with Portobello Mushrooms for your next weeknight meal! Ready in 30 minutes, it’s perfect for your busy nights, yet impressive enough to serve guests for dinner!
- Love easy 30 minute dinners? My chicken pesto pasta is rich and delicious. Or give my easy sausage alfredo pasta recipe a try soon.
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One Pan Tuscan Chicken Recipe
Creamy Tuscan Garlic Chicken has a cheesy garlic sauce with cherry tomatoes and fresh spinach! Serve over pasta for a restaurant quality meal in under 30 minutes!
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 ½ cups chicken broth
- 1 ½ cup heavy whipping cream
- 4 cloves garlic pressed
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch red pepper flakes
- 1 cup parmesan cheese
- 3 cups fresh spinach
- 1 ½ cups cherry tomatoes sliced in half
- pasta for serving
Instructions
- Cook pasta according to package directions while making chicken.
- In a large ziploc bag, add chicken. Pound until desired thickness, about 1/4 inch or less.
- In a large skillet, heat olive oil over medium high heat. Add chicken. Season with salt and pepper (about 1 tsp kosher salt and 1/2 tsp pepper). Cook for about 3-5 minutes, each side, until no longer pink in the center. Remove chicken and set aside.
- To the skillet, add chicken broth, heavy cream, garlic, salt, pepper and parmesan cheese. Whisk over medium high heat until thick and bubbly (this takes a couple minutes). Add in spinach and tomatoes and cook for a couple minutes until spinach has wilted down. Return chicken to skillet and serve over pasta. ENJOY!
Notes
- Pound out the chicken breasts. I buy big bulky organic chicken breasts, and in order to have them cook evenly in the skillet, and in little time, I put them in a ziploc bag and pound them with a meat tenderizer. My goal is to get them about 1/4-inch thick.
- Remove the chicken to make the sauce. The chicken will be cooked through after being seared in the pan. Remove it to a plate and keep warm while you make the sauce. The chicken gets added back to the pan at the end.
- Thicken the sauce. Allow the sauce to get nice and thick and bubbly in the pan before you add the vegetables and return the chicken to the pan. It just takes a few minutes but makes the sauce that much more rich and luxurious!
Nutrition
Calories: 823kcal, Carbohydrates: 20g, Protein: 66g, Fat: 53g, Saturated Fat: 27g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 269mg, Sodium: 1284mg, Fiber: 2g, Sugar: 5g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
I have made this almost exactly like this and it is so delish!!! Yummy good stuff here! Thanks.
The sauce was good but it didn’t get thick at all🥺🥺🥺🥺
Beautiful ! Thank you !