Creamy Garlic Tuscan Chicken
A proper restaurant-style creamy chicken, built in stages so every layer actually has flavour. Sun-dried tomato, garlic, and white wine form the base before the cream even goes in.
Searing the chicken properly first matters here, it only gets a brief reheat once it goes back into the sauce, so that initial sear is what actually cooks it through.
Parmesan and spinach stirred through right at the end round it out, and it’s the kind of sauce you’ll want bread on hand to mop up.
Creamy Garlic Tuscan Chicken
CHICKEN · DINNER · MEDIUM
A Sauce Built in Real Layers
Reducing the sauce at each stage, after the wine, after the stock, and again during the final simmer, is what gives it real depth instead of tasting thin or watery.
Sun-dried tomatoes bring a concentrated sweetness that balances the richness of the cream and parmesan, so it never feels one-note.
And searing the chicken to a deep golden colour before it goes anywhere near the sauce means it stays juicy rather than turning rubbery from a second round of cooking.
Creamy Garlic Tuscan Chicken
Ingredients
Chicken & Seasoning
- 4 Chicken Breasts Sliced or Diced
- 15 ml Olive Oil
- 4 g Onion Powder
- 4 g Garlic Powder
- 2 g Sweet or Smoked Paprika
- Salt & Pepper
Tuscan Sauce
- 14 g Unsalted Butter
- 1 Brown (Yellow) Onion Diced
- 6 Garlic Cloves Minced
- 20 g Tomato Paste
- 100 g Sun-Dried Tomatoes Chopped
- 1 g Dried Oregano
- 2 g Sweet or Smoked Paprika
- 125 ml Dry White Wine
- 180 ml Chicken Stock
- 400 ml Thickened Cream
- 60 g Parmesan Cheese Grated
- 10 g Fresh Basil Torn or Chopped
- 120 g Baby Spinach Washed
- Salt & Pepper To Taste
Method
- Place the chicken breasts into a mixing bowl and add the olive oil, onion powder, garlic powder, paprika, and seasoning to taste. Mix to combine.
- Place a large high-rimmed pan or pot over medium-high heat, add the seasoned chicken, and sear for 5-6 minutes on each side, or until cooked through to an internal temperature of 74°C (165°F). Remove and keep warm.
- In the same pan or pot, add the butter, allow it to melt, and add the onion. Sauté for 3 minutes. Add the garlic, tomato paste, sun-dried tomato, dried oregano, paprika, and salt to taste. Sauté for 1 minute. Add the wine and deglaze for 1 minute.
- Add the chicken stock and reduce for 1 minute, stirring regularly. Add the cream and mix to combine. Bring to a boil, reduce the heat to low, and simmer for 6 minutes.
- Add the parmesan cheese, most of the basil, and the baby spinach. Mix to melt the cheese and cook for 1 minute to wilt the spinach.
- Add the seared chicken into the sauce along with any resting juices. Mix to combine, check and adjust the seasoning, and remove from the heat.
- Serve in bowls with a variety of your favourite sides. Serve with bread and garnish with the reserved basil leaves. Dig in.
Hi, Jack
I made this recipe 4 dinner 2night. It was absolutely beautiful! However, i would like the sauce to be a bit thicker. To achieve this, should i cook the sauce longer b4 or after ive added the chicken?
Thanks.
Hi, Leslie. So glad you enjoyed it. Yes, the best way to achieve a thicker sauce is to reduce the sauce for longer, then add the chicken back in right at the end.
I don’t usually take the time to make a recipe like this during the work week but I was motivated to give it a try. I did have a huge complaint from the family, though – I didn’t make enough of it! I was hoping for leftovers but there was nothing but empty dishes at the end of the meal. I can’t wait to try some of the other recipes that look equally as good.
I really do appreciate hearing this. Haha, I was worried when I first read this but that’s awesome. Glad you all enjoyed it.
Sir, the Tuscan chicken recipe is the best! My wife does not cook so as a male Im always looking for tasty but simple recipes to make. This Tuscan Chicken is perfect. Thank you very much.
kind Regards, TB
Thank you very much! Great to hear you enjoyed it. This is great to hear!
Hi Jack,
I have now done this three times and it is now my favourite chicken recipe. Doing again this Sunday for some of my family one of whom is 1/4 Italian!. You definitely need to get everything organised and near at hand before you start cooking.
I made too much sauce last time and have frozen it-I will try to use it when there is only my wife and I in case it doesn’t work out.
Hi Ray. Great to hear you’ve been enjoying it and hope your friends do too. Thank you
Omg!!!! Delicious! Fabulous with rice or I just cooked up some lovely pasta to make it a pasta meal with some added veggies as there is so much sauce. Outstanding recipe.
I have been trying to copy a pasta recipe with sauce like this and chicken from a local restaurant and as I tasted the sauce, I realized this is it
Hey Sandy. Ever so sorry for the late response. I am happy you enjoyed this dish. Thank you for the kind words
Omg!!!! Delicious! Fabulous with rice or I just cooked up some lovely pasta to make it a pasta meal with some added veggies as there is so much sauce. Outstanding recipe.
I have been trying to copy a pasta recipe with sauce like this and chicken from a local restaurant and as I tasted the sauce, I realized this is it
Hey Sandra. Ever so sorry for the late response. I am happy you enjoyed this dish. Thank you for the kind words
Probably the best meal I’ve made to date. Makes it to our table at least once every week. Now my fiancé calls me little Tuscan boy, a title I wear with honor. 11/10.
Wow! That’s awesome to hear. Glad you’ve been enjoying it. Haha great nickname 😉
Hi Jack! This is the family favorite, it’s perfect, easy and so delicious. It’s making its way to our Sunday family dinner tonight….everything prepped and ready. I actually saved a bit of the sun dried tomatoes and parmesan cheese & added it to my focaccia bread to serve along and soak up any extra sauce. I usually serve this with my orzo. Thank you and keep making fabulous meals!!!
That sounds incredible — love the idea of adding the sun-dried tomatoes and parmesan to your focaccia! Perfect way to soak up that sauce. Thanks so much for making it part of your family dinners and for the kind words — really appreciate the support!
Hi Jack, is there a substitute for the onion, as my daughter does not like it. Love all your recipes l have tried. Thank you Jack.
Hi, Sue. Any recipe that has onion in it can be left out.
I’ve made this a dozen times for my family. It’s become a regular in the rotation.
Everyone loves it!
Thank you for sharing with us.
Glad youve been enjoying it
Love this recipe – an absolute family favourite now. Thank you. Could you say how much one serving weighs for your values? Thanks
Thank you! Per portion, it would roughly be 400g