Entrees Recipes

Creamy Tuscan Chicken

I love Olive Garden, probably more-so because there isn’t a single Olive Garden location here in Saskatchewan just yet (you always want what you can’t have, right?) So, when we travel I make a point of visiting an Olive Garden if there’s one nearby! Obviously, when I see an Olive Garden copy-cat recipe online I’m eager to try it, if only for a little taste of that forbidden fruit – or pasta as the case may be!

I’m “carb-conscious”, as I explained on Instagram the other day, this January. Keto is HARD, ya’ll, and not something that’s going to work for this girl long term. For almost three years now I’ve been losing weight and maintaining the weight by being realistic and keto is anything-but for a busy wife and mom of three. So, instead I’m continuing my journey of learning about nutrition which now involves keeping an eye on those carbs. Olive Garden will still be in my life (thank God!) but I can also find ways to keep an eye on carbs and calories at other times, like subbing cauliflower-rice for pasta in this recipe (and the sauce is so good you guys, that you really don’t even notice, true story!)

5.0 from 10 reviews
Creamy Tuscan Chicken
  • 4 boneless skinless chicken breasts, thinly sliced (you can cube, slice the whole breast, or fillet size)
  • 2 Tablespoons olive oil
  • 1 cup heavy cream (you can also use half & half or evaporated milk)
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach
  • ½ cup sun dried tomatoes
  1. In a large skillet, heat olive oil and cook the chicken on medium high heat for 3-5 minutes each side, or if cubed/strips about 10 minutes. Basically cook until no longer pink in the center.
  2. Remove chicken and set aside on a plate.
  3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  4. Whisk over medium high heat until it starts to thicken.
  5. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and serve over pasta, cauliflower rice, or mashed potatoes - this sauce is amazing and worth every drop!
It's definitely worthwhile to double the sauce if you like it saucy!


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