Go Back
To make creamy garlic Tuscan chicken, gather these simple ingredients: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1 cup heavy cream - 1/2 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/4 cup freshly grated Parmesan cheese - Salt and freshly ground black pepper, to taste - Fresh basil leaves for garnish You can add a few ingredients to boost flavor: - 1/4 teaspoon red pepper flakes for a kick - 1 tablespoon lemon juice for brightness - 1/2 cup mushrooms for earthiness If you need substitutions, here are some ideas: - Use chicken thighs instead of breasts for a juicier bite. - Swap heavy cream with half-and-half for a lighter sauce. - Use frozen spinach if fresh is not available; just thaw it first. This recipe is flexible, so feel free to adjust based on what you have at home. For the full recipe, check the complete list. First, gather all your ingredients. This makes cooking easier and more fun. You need: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1 cup heavy cream - 1/2 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/4 cup freshly grated Parmesan cheese - Salt and freshly ground black pepper, to taste - Fresh basil leaves for garnish Next, season both sides of the chicken with salt and pepper. This adds great flavor. Now, heat the olive oil in a large skillet over medium-high heat. Wait until it shimmers, then carefully add the chicken breasts. Cook them for 6-7 minutes on each side. They should be golden brown and reach 165°F (75°C). Once cooked, transfer the chicken to a plate and cover it to keep warm. In the same skillet, lower the heat to medium. Add the minced garlic and sauté it for about 30 seconds. Stir it constantly until it smells great, but don’t let it burn. Then, toss in the halved cherry tomatoes. Cook them for another 2-3 minutes until they soften and burst. Pour in the heavy cream and add the dried oregano and basil. Stir well and let it simmer for 2-3 minutes. This thickens the sauce just right. Gradually mix in the grated Parmesan cheese while stirring. This will give your sauce a rich, creamy texture. Next, add the fresh spinach to the sauce. Stir it in until it wilts, which will take about a minute. Return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken and let everything cook together for 2 more minutes. Before you serve, taste the sauce. Adjust the seasoning with more salt and pepper if needed. Serve each chicken breast on a vibrant plate, topped with the creamy sauce and wilted spinach. Add some fresh basil leaves for a lovely touch. Enjoy your meal! For the full recipe, check out the detailed instructions above. To cook chicken perfectly, start with good heat. I recommend using a large skillet. Heat the olive oil until it shimmers. This shows it is hot enough. Season the chicken well with salt and pepper. This step adds flavor. Sear the chicken for 6-7 minutes on each side. Look for a golden brown color. Use a meat thermometer to check the temperature. It should reach 165°F (75°C). This ensures it is safe to eat. To make your sauce creamy, you need heavy cream. Add it to the skillet after cooking the garlic and tomatoes. Stir the cream gently. Add dried herbs like oregano and basil for more flavor. Then, gradually mix in grated Parmesan cheese. Keep stirring until it melts. This creates that rich, creamy texture you want. Don't forget to add spinach. It wilts quickly and adds color. For a balanced meal, pair this dish with pasta or crusty bread. The sauce complements these sides well. You can also serve it with a fresh salad. A simple green salad adds crunch. If you want something hearty, try roasted vegetables. They offer great colors and flavors. Serving this dish with fresh basil on top adds a nice touch. For the full recipe, check out the earlier sections. {{image_4}} To make a lighter version of Creamy Garlic Tuscan Chicken, you can swap heavy cream for Greek yogurt. Greek yogurt adds creaminess without all the fat. You can also use chicken broth instead of oil. This keeps the chicken moist and cuts calories. Use low-fat cheese for a lighter touch, too. If you want a vegetarian twist, replace chicken with firm tofu or seitan. These options soak up flavors well. You can also use portobello mushrooms for a meaty texture. For protein, add chickpeas or lentils. You can follow the same steps in the full recipe, just swap the protein. To boost flavor, try adding red pepper flakes for heat. You can also use fresh herbs like thyme or rosemary for a fragrant touch. Instead of just oregano and basil, mix in some parsley or dill for freshness. A squeeze of lemon juice adds brightness. Store your creamy garlic Tuscan chicken in an airtight container. Let it cool first. Place it in the fridge if you plan to eat it within three days. If you need more time, consider freezing it. To reheat, use a skillet over medium heat. This helps keep the chicken juicy. Add a splash of cream or broth to keep the sauce from drying out. Stir often until it’s heated through. You can also use the microwave. Just heat it in short bursts, stirring in between. For freezing, ensure the chicken is completely cooled. Wrap it tightly in plastic wrap, then foil. This will help prevent freezer burn. You can freeze it for up to three months. When ready, thaw it overnight in the fridge. Reheat as mentioned above to enjoy that creamy flavor again. For the full recipe, refer to the original source. You can serve this dish with various sides. Here are some great options: - Pasta, like fettuccine or spaghetti - Rice or quinoa for a healthy base - Crusty bread to soak up the sauce - A fresh green salad for added crunch - Roasted vegetables for extra flavor Pairing these sides makes the meal feel complete and satisfying. Yes, you can use frozen chicken. However, it’s best to thaw it first. Thawing helps ensure even cooking. If you cook it from frozen, increase the cooking time. Use a meat thermometer to check for doneness. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, with no pink inside. Yes, you can prepare it ahead. Cook the chicken and sauce, then cool them quickly. Store them in airtight containers in the fridge. When ready to serve, simply reheat on the stove. This helps save time on busy nights. You can find the full recipe here. This blog post covered everything about Creamy Garlic Tuscan Chicken. We explored key ingredients, steps for cooking, and useful tips. You learned how to make this dish lighter, or try vegetarian options. Storing and reheating tips help with leftovers, too. In the end, cooking should be fun and easy. Use these ideas to create your own flavor-filled meals. Enjoy every bite, and make it a regular on your table.

Creamy Garlic Tuscan Chicken

Indulge in a deliciously easy Creamy Garlic Tuscan Chicken that will elevate your dinner game! This mouthwatering recipe features tender chicken breasts simmered in a rich garlic cream sauce with cherry tomatoes and fresh spinach. Perfect for a weeknight meal or a special occasion, it’s ready in just 30 minutes. Click through to discover the full recipe and impress your family with this creamy delight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 cup heavy cream

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Begin by heating the olive oil in a large skillet over medium-high heat until it shimmers.

    While the oil is heating, generously season both sides of the chicken breasts with salt and freshly ground black pepper.

      Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Sear them for about 6-7 minutes on each side, or until they achieve a golden brown color and are thoroughly cooked. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a plate and cover to keep warm.

        In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for approximately 30 seconds, stirring constantly until fragrant, being careful not to let it burn.

          Add the halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes or until they begin to soften and burst, releasing their juices.

            Pour in the heavy cream, and sprinkle in the dried oregano and basil. Stir well, allowing the cream to simmer gently for about 2-3 minutes to thicken slightly.

              Gradually mix in the grated Parmesan cheese, stirring continuously until the cheese is fully melted and incorporated into the sauce, creating a rich and creamy texture.

                Next, add the fresh spinach to the sauce, stirring it in until just wilted, which should only take about a minute.

                  Return the cooked chicken breasts to the skillet and spoon the luscious creamy sauce over the top. Allow everything to cook together for another 2 minutes to meld the flavors.

                    Before serving, taste the sauce and adjust seasoning with additional salt and pepper if needed.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Serve each chicken breast on a vibrant plate, generously topped with the creamy sauce and wilted spinach. Garnish with a few fresh basil leaves for an appealing burst of color. Pair with a side of crusty bread or over a bed of pasta for a complete meal.