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My creamy Tuscan chicken recipe features juicy chicken simmered in a rich and creamy sauce with sun-dried tomatoes and spinach. Ready in 10 minutes with multiple cooking methods!
Need more Italian chicken recipes? Try my marry me chicken, chicken Florentine, and chicken piccata next.
My family loves it when I make my famous Tuscan-inspired chicken. And me, well, I love any recipe that wins me brownie points with the family.
Named after Tuscany, a region in central Italy beloved for its hearty cuisine, this recipe features chicken fillets pan-seared until crisp, then simmered in an aromatic cream sauce alongside sundried tomatoes, spinach–and heaps of garlic.
Table of Contents
Why I love this recipe
- It’s a one-pot meal. So clean-up is done well before dinner’s ready.
- Deceptively healthy. The whole recipe has a whopping ½ cup of heavy cream, making this a fairly high-protein, low-carb dish.
- An easy weeknight dinner option. From prep to plate, it’s ready in under 20 minutes.
- Multiple cooking options. I tested several different methods, and while I preferred the stovetop, I included my Instant Pot and crockpot methods, just in case.
★★★★★ REVIEW
“I followed the recipe exactly as written. This was absolutely delicious! Even my husband, who’s not a huge fan of chicken, loved it. Bonus — it’s quick and easy!!” – Jodi
Ingredients needed
- Chicken breasts. I prefer skinless, boneless chicken breasts, but chicken thighs are also delicious. Just note that thighs take more time to cook.
- Olive oil. To pan-fry the chicken.
- Salt and black pepper. To taste.
- Flour. Optional, but helps the sauce stick to it once cooked.
For the Tuscan cream sauce:
- Heavy cream. For the creamy factor.
- Chicken broth. To thin out the sauce.
- Half and half. For extra creaminess without using too much heavy cream.
- Garlic. A must for an Italian-inspired chicken recipe.
- Italian seasoning. For aroma and flavor. If you don’t have a mix, combine dried rosemary, thyme, and oregano.
- Parmesan cheese. To thicken the sauce and add savoriness. If possible, I find freshly grated parmesan is always best.
- Spinach. I used baby spinach, but mature spinach also works, though the latter will need to be washed, dried, and de-stemmed.
- Sun-dried tomatoes. Opt for the kind packed in oil (not water), as those have more flavor.
How to make Tuscan chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1. Season the chicken breasts with salt and pepper, and dust with flour.
Step 2- Cook the chicken. Add oil to a non-stick skillet over medium heat. Once hot, cook the chicken for 4-5 minutes, flipping halfway through. Set aside.
Step 3- Build the sauce. Add the broth and bring to a simmer. Once simmering, add half and half and cream and boil. Once boiling, stir in the seasonings, cheese, and baby spinach until wilted.
Step 4- Assemble and serve. Reduce the heat to low, add the chicken and tomatoes, and simmer for 5-6 minutes or until thickened.
Alternative cooking methods
While I prefer the stovetop method for cooking my chicken, I’ve included tested Instant Pot and slow cooker options because I know some of you prefer using those! Here is how.
Instant Pot method: Season the chicken, then cook it in the pressure cooker on the Sauté setting until cooked. Add the remaining ingredients, seal, and pressure cook for 5 minutes at High Pressure. Let the steam release naturally for 10 minutes, then manually release the remaining pressure.
Slow cooker method: Add all of the ingredients to a slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
Arman’s recipe tips
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Don’t fret if it’s not fully there after the first sear,it will continue cooking once its added back to the pan.
- Dredge the chicken in flour before searing. This helps give the chicken a beautiful golden color and deepens the flavor.
- Deglaze the pan. After removing the chicken, turn the heat to high, then add a splash of broth or dry white wine. Use a wooden spatula to scrape the pan and lift the brown bits. Let the broth boil for a few minutes, then finish building the sauce.
- Add sautéed onions and mushrooms. For more flavor, add onions and mushrooms to the pan after the chicken and sauté until tender and caramelized.
- Garnish with fresh parsley or basil for a pop of color.
Sides to serve with this
There are no wrong answers when it comes to what to pair with your Tuscan-inspired chicken. Here are some suggestions:
- Cauliflower fried rice
- A side salad (like a wedge salad or green goddess salad)
- Air fryer frozen green beans
- Air fryer garlic bread
- Roasted potatoes and carrots
When in doubt, I love serving this dish over a bed of buttery pasta or zucchini noodles for a low-carb dish.
Storage instructions
To store: Store cooled leftovers in an airtight container in the refrigerator for 4-5 days.
To freeze: Let the chicken cool, transfer it to an airtight container or freezer-safe bag, and freeze for up to six months. Thaw in the fridge before reheating.
To reheat: Reheat the chicken in a baking dish in a 350F oven until warm, or microwave the chicken in 30-second intervals. Add a splash of broth if needed to thin out the sauce.
Frequently asked questions
Yes, you can use other types of meat instead of chicken, such as pork or turkey. However, you’ll need to reduce the cooking time to compensate (pork and turkey typically cook faster than chicken).
More easy chicken dinners
- Greek chicken
- Air fryer chicken breast
- Smoked chicken breast
- Parmesan crusted chicken
- Or any of these chicken recipes
Creamy Tuscan Chicken
Video
Ingredients
- 4 chicken breasts skinless and boneless, 4-6 ounces each
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 tablespoon Italian seasoning
- 1/2 cup parmesan cheese freshly grated
- 2 cups baby spinach loosely packed
- 1/2 cup sun dried tomatoes packed in oil
Instructions
- Season the chicken breasts with salt, pepper, and dust with flour.
- Add oil to a non-stick skillet and place over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes, flipping halfway through. Remove the chicken.
- Add the chicken broth and bring it to a simmer. Once simmering, add the half and half and heavy cream and bring to a boil. Once boiling, stir through the Italian seasonings, parmesan cheese and baby spinach until wilted.
- Reduce the heat to low, add the chicken and the sun dried tomatoes and let everything simmer for 5-6 minutes, until it has thickened.
Notes
Nutrition
Originally updated April 2023, updated and republished October 2024
Can you just advise me how can I make my own sun dried tomatoes? Cut them and put on hot Sun for days, months..?
Delicious would serve this on special occasions
Thanks, Carm!
Looks as really Italian dish. I want to try.
Absolutely delicious!
Thanks, Lynda!
I followed the recipe exactly as written. This was absolutely delicious! Even my husband, who’s not a huge fan of chicken, loved it. Bonus — it’s quick and easy!!
Made this tonight and wow! Tons of flavor. The kids didn’t even complain about the spinach.
Fantastic flavors. I did need to make a couple modifications and I hate when people do this. We are gluten free so I omitted the flour. Added lots of sautéed mushrooms because we love them.
What is 1/2 cup half and half in the recipe
A blend of half cream half milk