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
- It’s a one-pot meal. You get a delicious dinner without doing a lot of clean-up afterward.
- It is simple but flavorful. Like chicken Caprese, this dish looks and tastes fancy but doesn’t call for any special ingredients.
- 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.
- Perfect texture. No rubbery chicken breasts here- the chicken is perfectly juicy and tender.
Ingredients needed
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.
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
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, you’ll need to reduce the cooking time to compensate (pork and turkey typically cook 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 is 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.