Tuscan Chicken

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!

We have a slew of chicken breast recipes on here, and some highlights include chicken parmesan and baked chicken. 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.

My Tuscan chicken recipe is deceptively easy to make and one my family ADORES. It’s simple to make yet produces elegant results every single time. Oh, and it does NOT taste like something from Olive Garden!

Why this recipe works

1. It’s a one-pot meal. You get a delicious dinner without doing a lot of clean-up afterward.
2. It is simple but flavorful. Like chicken Caprese, this dish looks and tastes fancy but doesn’t call for any special ingredients.
3. There are barely any carbs. If you are watching your carbs, then this dish is perfect for you. Serve it over some cauliflower rice or zucchini noodles for a well-rounded keto meal.
4. Perfect texture. No rubbery chicken breasts here- the chicken is perfectly juicy and tender.

Ingredients Tuscan Chicken

If you love Italian-style cooking, you probably already have all the ingredients to make this recipe. Here is what you’ll need:

• 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.

Tuscan sauce:

• Heavy cream. For the creamy and rich texture of the sauce.
• Chicken broth. I use a store-bought kind because it’s easy and quick, but homemade is always a fabulous option.
• 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 seasoning. An aromatic seasoning blend typically comprises dried oregano, rosemary, thyme, basil, and marjoram.
• Parmesan cheese. Grated parmesan to thicken the sauce. 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

What I love about this recipe is how everything is cooked in the same pan so the ingredients have time to meld together.

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.

Step 5- Simmer. 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.

Tips to make the best recipe

• 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

• Sauteed vegetables: Broccolini, asparagus, eggplant, and Brussels sprouts are all wholesome side kicks.
• All things potato: A simple baked white potato or baked 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 salad or orzo salad.
• Grains and starches: Plain rice or couscous work, or keep the carbs low by using cauliflower rice.

Storage instructions

• 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

What does creamy Tuscan chicken taste like?

Can I use other types of meat besides chicken for this recipe?

Can I use canned or frozen spinach instead of fresh?

What is the best type of pasta to serve with Creamy Tuscan Chicken?

Can I make this recipe in a crockpot?

Tuscan Chicken Recipe

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!...

Servings 4 Servings

Prep Time 1 minute min

Cook Time 10 minutes mins

Total Time 11 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

1x

• 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

2x

• 8 small chicken breasts skinless and boneless
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons flour
• 4 tablespoons olive oil
• 1.5 cup chicken broth
• 1 cup heavy cream
• 1 cup half and half
• 2 tablespoon Italian seasonings
• 1 cup parmesan cheese freshly grated
• 4 cups baby spinach loosely packed
• 1 cup sun dried tomatoes packed in oil

3x

• 12 small chicken breasts skinless and boneless
• 1.5 teaspoon salt
• 1.5 teaspoon pepper
• 6 tablespoons flour
• 6 tablespoons olive oil
• 2.25 cup chicken broth
• 1.5 cup heavy cream
• 1.5 cup half and half
• 3 tablespoon Italian seasonings
• 1.5 cup parmesan cheese freshly grated
• 6 cups baby spinach loosely packed
• 1.5 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 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.
• 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

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

 

TO FREEZE: Freeze Tuscan chicken only after it has cooled completely. It will keep well for up to 6 months.

 

TO REHEAT: For the best results, reheat Tuscan chicken on the stovetop on low heat. Add a small amount of water, broth, or cream if the sauce is too thick.

Author: Kit Food

Calories:

Course: Chicken Recipes, Dinner Recipes

Cuisine: American, Italian