This creamy Tuscan chicken recipe features juicy chicken simmered in a creamy sauce. The addition of sun dried tomatoes and spinach takes it to another level!
Chicken dinners can sometimes be redundant, but when done correctly, you can enjoy them almost every night of the week.
We have a slew of chicken breast recipes on here, and some highlights include chicken parmesan, baked chicken, and even in the air fryer. When we are feeling a little fancy, we love to make creamy Tuscan chicken.
Named after Tuscany, a region in central Italy known for its classic hearty cuisine, this dish features tender chicken fillets simmered in a creamy sauce flavored with garlic and sun-dried tomatoes.
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Creamy Tuscan chicken recipe
My Tuscan chicken recipe is deceptively easy to make and is a popular dinner for many. It’s simple to make yet produces elegant results every single time. Oh, and it does NOT taste like something from Olive Garden!
- It’s a one-pot meal. You get a delicious dinner without doing a lot of clean-up afterward (similar to our sheet pan chicken!).
- It is simple but flavorful. Like chicken Caprese, this dish looks and tastes fancy, but it doesn’t call for any special ingredients.
- There are barely any carbs. This recipe is naturally keto-friendly and makes a fabulous keto dinner idea.
If you love Italian-style cooking, you probably already have all the ingredients to make this recipe. Here is what you’ll need:
For the chicken:
- Chicken breasts. Skinless and boneless. Try to get chicken breasts of the same size to ensure even cooking.
- Olive oil. To pan-fry the chicken.
- Salt and pepper. To taste.
- Flour. Optional, but helps the sauce stick to it once cooked.
- Heavy cream. For the creamy and rich texture of the sauce.
- Chicken broth. Homemade or store-bought.
- Half and half. For extra creaminess without the heavy feeling of using all cream.
- Garlic. A signature ingredient that balances out the rich flavors.
- Italian seasonings. An aromatic seasoning blend typically comprises dried oregano, rosemary, thyme, basil, and marjoram.
- Parmesan cheese. Grated parmesan to thicken the sauce.
Grated cheese tip
Always grate your cheese instead of using the pre-shredded kind. The cheese melts so much better and has a more delicious flavor.
- Spinach. I use baby spinach for this recipe. You can use regular spinach if you don’t have the baby kind.
- Sun-dried tomatoes. Packed in oil for potent tomato flavor.
How to make creamy Tuscan chicken
Here’s how to make the creamiest Tuscan chicken in just a few easy steps.
Step 1- Prep the chicken
Remove the skin from chicken breasts and debone them. Season with salt and pepper.
Step 2- Cook the chicken
Add olive oil to a large skillet and place it over medium-high heat. When the pan gets hot, add the chicken breasts and sear for 2 minutes per side. Remove the chicken from the pan.
Step 3- Add the broth and heavy cream
Add the chicken broth to the same pan. When it simmers, add the heavy cream and half-and-half, and bring to a boil.
Step 4- Season and add the remaining ingredients
When the creamy liquid comes to a boil, add the Italian seasonings, sun-dried tomatoes and grated parmesan cheese.
Reduce the heat to low, bring back the chicken breasts, and add baby spinach. Simmer everything on low heat for 5 to 6 minutes. Remove from heat when the sauce thickens. Garnish with some fresh herbs and serve immediately.
- Dredge the chicken in flour before searing them to give them a beautiful golden color. It also helps deepen the flavor.
- Deglaze the pan to intensify the flavor of the chicken and the sauce. To do this, simply pour some broth into the pan after you have seared the chicken. Scrape the bottom of the pan to lift all those delicious bits stuck to it. Let the broth boil for a couple of minutes, and only then add the rest of the broth.
- Avoid using pre-shredded cheese, as this doesn’t melt anywhere near as well as the freshly shredded kind.
- Swap out the chicken breasts for chicken thighs if you prefer darker meat.
- If you have a dairy allergy, substitute the cream for coconut milk.
What to serve with Tuscan chicken
While typically served over rice or pasta, this versatile and creamy chicken pairs well with pretty much anything.
- Sauteed vegetables- Broccolini, asparagus, eggplant, and Brussels sprouts are all wholesome side kicks.
- All things potato– A simple baked white or sweet potato, a gratin (uber fancy!), or soak up the creamy sauce with classic mashed potatoes. If you want things a little more cheeky, nothing beats French fries.
- Salads– Keep things easy with a green goddess or orzo salad.
- Grains and starches– Plain basmati or sushi rice work, or keep the carbs low by using cauliflower rice.
To store. Leftovers can be stored in the refrigerator, covered, for up to one week.
To reheat. For the best results, reheat this dish on the stovetop on low heat. Add a small amount of water, broth, or cream if the sauce is too thick.
To freeze. Freeze the chicken only after it has cooled completely. Place it in an airtight container and store it in the freezer for up to 6 months.
Frequently asked questions
Well-made Tuscan chicken features flavorful and juicy chicken meat covered in a creamy sauce that is full of tomato flavor. Depending on the ingredients you use, it may also have garlicky and earthy notes.
Yes, you can use other types of meat instead of chicken, such as pork or turkey. However, choose you’ll need to reduce the cooking time to compensate (pork and turkey typically cooks faster than chicken).
Yes, you can use canned or frozen spinach instead of the fresh kind for this recipe. However, be sure to remove excess moisture before adding it to the dish.
The best pasta to serve with Tuscan Chicken are penne, fusilli, or rigatoni. These types of pasta are shorter which in turn holds onto the sauce much better than thinner and longer kinds.
Yes, you can make slow cooker Tuscan chicken. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. However, you may need to adjust the amount of liquid in the recipe to prevent the sauce from becoming too watery.
Creamy Tuscan Chicken
- 4 small chicken breasts skinless and boneless
- 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 seasonings
- 1/2 cup parmesan cheese freshly grated
- 2 cups baby spinach loosely packed
- 1/2 cup sun dried tomatoes packed in oil
- 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.
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