Name: Creamy Italian Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Roman-American
Ingredients: 1½ pounds chicken breasts without skin or bones, cut into thin slices.; 2 Tablespoons oil from olives.; 1 cup thick cream.; 1/2 cup broth made from chicken.; 1 teaspoon powder of garlic.; 1 teaspoon herbs from Italy.; 1/2 cup cheese from Parma region.; 1 cup leafy spinach, cut small.; 1/2 cup tomatoes dried in sun, liquid removed.

A plate of creamy garlic chicken served over a bed of spinach and pasta, garnished with sun-dried tomatoes. | emilyscooks.com

My crew goes nuts for this Creamy Tuscan Garlic Chicken every time. It's wild how a few basic chicken breasts turn into something fancy with that smooth garlic sauce, fresh spinach, and those yummy sun dried tomatoes. And guess what? It takes just half an hour to whip up this fancy-looking dinner that tastes straight from a restaurant.

What Makes This So Irresistible

This dish is totally worth talking about—it all comes together in one pan but tastes like you spent hours at a top Italian spot. The sauce gets all that garlic flavor soaked in, the spinach brings some freshness, and those sun dried tomatoes pack the perfect tang. Even my picky kids ask for more veggies when I make this one!

What You'll Need

Chicken Breasts: 4 thinly sliced ones so they cook up quick and even
Olive Oil: 2 tablespoons to get that nice brown crust
Heavy Cream: 1 cup for that rich, dreamy sauce
Chicken Broth: 1/2 cup to give everything more flavor
Garlic Powder: 1 teaspoon so you get that yummy taste in every bite
Italian Seasoning: 1 teaspoon of this perfect herb mix
Parmesan: 1/2 cup fresh-grated because it melts way better
Fresh Spinach: 2 cups that'll shrink down nicely
Sun Dried Tomatoes: 1/2 cup of these flavor bombs

Simple Cooking Steps

Brown Those Chicken Pieces: Start by warming your olive oil in a big pan over medium-high. When it's nice and hot, drop in those chicken breasts and let them get golden brown, about 3-5 minutes per side. Once done, put them on a plate for now.
Whip Up Your Dreamy Sauce: Using that same pan with all those tasty chicken bits, pour in the cream, broth, garlic powder, and Italian seasoning. Throw in the parmesan and stir everything until it starts getting a bit thick—your kitchen will smell amazing.
Toss In The Colorful Stuff: Here's where it gets good—add your spinach and sun dried tomatoes. Watch the spinach shrink down while those tomatoes get juicy and tasty in the sauce.
Put It All Together: Now tuck those chicken pieces back into the pan, letting them snuggle into that yummy sauce. I always spoon extra sauce on top so every bite is super flavorful.

A skillet filled with chicken breasts cooked in a creamy sauce with spinach and sundried tomatoes. | emilyscooks.com

Helpful Cooking Tricks

After making this tons of times, I've picked up a few tricks. Always grate parmesan yourself since the bagged stuff doesn't melt right. Take chicken out of the fridge about 20 minutes before cooking so it cooks more evenly. And don't forget to check it hits 165°F inside before serving.

Switch Things Up

You can tweak this dish so many ways. Try it with quick-cooking shrimp or fancy it up with salmon fillets. Adding mushrooms makes it extra hearty, and artichoke hearts bring something special. The herbs are flexible too—try adding some rosemary or thyme for a new twist.

Perfect Pairings

We usually serve this over fettuccine or penne since those shapes catch lots of sauce. It's also super tasty with buttery mashed potatoes or fluffy white rice. And grab some crusty bread to mop up every bit of that amazing sauce.

Storing What's Left

If you don't gobble it all up right away, this keeps nicely in the fridge for about 4 days. When you want to eat it again, warm it slowly on the stove. I usually add a little splash of broth or cream to make the sauce creamy again.

A bowl of fettuccine pasta topped with grilled chicken, creamy sauce, spinach, and sun-dried tomatoes. | emilyscooks.com

Freezing Advice

This dish freezes great if you want to save some for later. Just put it in a sealed container and it'll stay good up to 6 months. Thaw it in the fridge overnight when you're ready. Heat it slowly on the stove and mix in a splash of cream to bring back that silky texture.

Zesty Addition

Sometimes I squeeze fresh lemon over everything right before serving. It cuts through the richness and makes all those flavors pop. The tangy citrus works great with the garlic and spinach for that perfect finishing touch.

Fancy Without The Fuss

This meal looks super impressive but it's actually so simple. I love making it when friends come over—they think I've been slaving away all day. The way the flavors come together just feels special and fancy.

Weekly Meal Planning

I often cook a double batch on Sunday for easy meals all week. Just portion it out with some pasta or rice and lunch is sorted. The funny thing is, it actually tastes even better after sitting in the fridge for a day or two.

Drinks To Match

This goes down real nice with a cold glass of white wine. Try a Sauvignon Blanc or Pinot Grigio—they both cut through the creamy sauce while matching those Mediterranean flavors perfectly.

A bowl of fettuccine pasta topped with creamy sauce, spinach, sun-dried tomatoes, and a piece of chicken. | emilyscooks.com

Swap Your Greens

Don't worry about sticking to the exact veggies I use. Try kale instead of spinach or swap in some roasted cherry tomatoes if you don't have sun dried. Colorful bell peppers look great in here, and mushrooms add a nice earthy flavor. Go with what you've got!

Total Crowd-Pleaser

This dish has really become our go-to family meal. That creamy sauce wins over everyone, even the veggie-haters, and I love that it packs in some greens. It's quick enough for regular weeknights but fancy enough when company drops by.

Remix Your Extras

Got some left? Pull that chicken apart and mix it with pasta for a completely new dinner. It makes awesome lunch wraps too, or try mixing it into a baked pasta dish with extra cheese on top—total comfort food!

Works For Any Occasion

The best thing about this dish is how well it fits any situation. It's fast enough for busy school nights, nice enough for a romantic dinner, and always gets compliments when you've got friends over for dinner.

Lighter Options

Want to trim some calories? Try half and half instead of heavy cream. Throw in extra vegetables for more nutrients and serve it over cauliflower rice or zucchini noodles. It's still super creamy and tasty, just a bit healthier.

A skillet filled with creamy chicken breasts garnished with spinach and sun-dried tomatoes. | emilyscooks.com

Common Questions

→ Can I use chicken thighs instead of breasts?: Absolutely, boneless thighs are a tasty option here. They'll need to cook a bit longer but they'll turn out super juicy and full of flavor.
→ What can I substitute for heavy cream?: You can try half and half, but your sauce won't get as thick. For the tastiest results, go with heavy cream to get that really rich, smooth texture.
→ What sides go well with this dish?: This goes great with noodles, rice, or creamy potatoes to soak up all that yummy sauce. A chunk of crusty bread and some extra veggies work nicely too.
→ Can I make this ahead of time?: Sure thing, it'll keep for a couple days in the fridge. Just warm it up slowly on your stove or in the microwave, and maybe add a splash more cream if it's too thick.
→ Can I freeze this dish?: The problem with freezing is the cream sauce might split apart when thawed. It's safe to eat, but won't look as pretty. This one's much better fresh or within a few days.

Delightful Garlic Cream Chicken