This Tuscan Chicken is creamy, dreamy, and delicious. Fresh chicken coated in a rich and creamy sauce, surrounded by sun-dried tomatoes and spinach—all ready in just 30 minutes!
Tuscany is one of my favorite regions to grab inspiration for recipes. The flavors and spices all work so harmoniously together. If you want other Tuscan recipes, then you must try my 30-Minute Tuscan White Bean Skillet, Easy Tuscan Bean Soup, or Tuscan Bruschetta with Crispy Prosciutto, Tomato, and White Beans!
Looking at this recipe at first glance, you may think that it requires a whole process to make and that you will need hours to put it together. This, however, is not the case. Believe it or not, you can have this dish cooked and on the table in only 30 minutes! It’s as easy as cooking the chicken, throwing the sauce together, and voila, a delectable meal right at your fingertips.
Table of Contents
Reasons to Love This Tuscan Chicken
- This Tuscan Chicken recipe requires simple steps and common ingredients, making it accessible for cooks of all levels.
- With just about 30 minutes of cooking time, this dish is perfect for busy weeknights.
- Packed with spinach and lean chicken, Tuscan Chicken recipe provides a healthy balance of protein and vegetables.
Recipe Ingredients
- Italian Seasoning: This seasoning blend provides a balanced mix of earthy and herby flavors that give the dish an authentic Italian aroma.
- Sun-Dried Tomatoes: These tomatoes are tangy and slightly sweet, with a chewy texture.
Heavy Cream: Heavy cream is rich and smooth, providing a luxurious sauce, and velvety texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Chicken Thighs Instead of Breasts: Substitute boneless, skinless chicken thighs for the breasts. Thighs are juicier and more forgiving if overcooked.
- Fresh Tomatoes for Sun-Dried Tomatoes: Replace sun-dried tomatoes with chopped fresh tomatoes. These bring a lighter, juicy element to the dish.
- Greek Yogurt for Heavy Cream: Use Greek yogurt instead of heavy cream. It adds a creamy texture and a slight tangy flavor.
How to Make Tuscan Chicken
Step #1: Season each side of each chicken breast with salt, pepper, and Italian seasoning.
Step #2: In a bowl, combine the flour and Parmesan cheese. Dredge each chicken breast in the flour mixture, coating both sides.
Step #3: In a large skillet over medium-high heat, melt the butter.
Step #4: After the butter is melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit (74 degrees Celsius). Remove the chicken from the skillet to a plate and cover with foil to keep warm.
Step #5: Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.
Step #6: Next, add in the garlic and sun-dried tomatoes and cook for 1 minute.
Step #7: Then add in the flour and cook for 1 minute.
Step #8: Next, add in the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and pepper, and stir.
Step #9: Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.
Step #10: Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.
Step #11: Finally, serve with fresh parsley and enjoy!
What to Serve with Tuscan Chicken
As pictured, I would recommend serving this rich and creamy chicken over a fresh plate of pasta. If pasta isn’t your thing, this would also be yummy over a bed of rice or even quinoa to soak up that creamy sauce. If you are trying to stay away from starches, a healthier option is serving this over a salad and having the sauce as your dressing.
In addition, one thing you will see a lot in Tuscan cooking that is not in this particular recipe is white beans. This is a staple in Tuscany. So, if you want a full-fledged Tuscan meal, then I recommend pairing this recipe with my Tuscan White Bean Salad.
Expert Tips
- Pound Chicken Evenly: Ensure all chicken breasts are pounded to an even thickness. This promotes uniform cooking, preventing some pieces from drying out.
- Deglaze the Pan: After removing the chicken, add a splash of chicken broth to the skillet. This deglazes the pan, lifting the flavorful brown bits.
- Simmer the Sauce: Allow the sauce to simmer gently. This step helps blend the flavors and thickens the sauce without breaking down the cream.
Frequently Asked Questions
To keep the sauce smooth and creamy, avoid boiling it once the cream is added. Instead, let it simmer gently over low to medium heat, and stir continuously until it thickens to your liking.
A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal. It heats evenly and retains heat well, ensuring a good sear on the chicken and a consistent cooking temperature for the sauce.
Add the spinach to the sauce at the end and let it cook for just 2-3 minutes. It should wilt quickly in the hot sauce, retaining a vibrant green color and tender texture without becoming mushy.
Storage Info
To store, put this creamy Tuscan chicken recipe in an airtight container in your fridge for 3-5 days.
To reheat, place in a pan on the stovetop over medium-high heat until everything has warmed through. For quicker reheating, you can do so in your microwave until everything has warmed through.
Other Chicken Recipes You’ll Love
Tuscan Chicken Recipe
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts - pounded to an even thickness, about ½ inch
- 1 tsp Italian seasoning
- 2 Tbsp all purpose flour
- 3 Tbsp parmesan cheese - shredded
- 2 Tbsp butter
- salt and pepper to taste
For the Sauce
- 1/4 cup butter
- 4 cloves garlic - minced
- 8.5 oz sun dried tomatoes - drained and rinsed
- 1 Tbsp all purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup parmesan cheese - shredded
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 cup baby spinach - chopped
- fresh parsley - optional garnish
Instructions
- Season each side of each chicken breast with salt, pepper, and Italian seasoning.
- In a bowl, combine the flour and Parmesan cheese. Dredge each chicken breast in the flour mixture, coating both sides.
- In a large skillet over medium-high heat, melt the butter.
- After melted, cook the prepared chicken for 3-5 minutes per side until it is golden brown on both sides and the internal temperature has reached 165 degrees Fahrenheit (74 degrees Celsius). Remove the chicken from the skillet to a plate and cover with foil to keep warm.
- Leaving the skillet as is, add in the butter for the sauce and melt over medium-high heat.
- Next, add in the garlic and sun-dried tomatoes and cook for 1 minute.
- Then add in the flour and cook for 1 minute.
- Next, add in the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and pepper, and stir.
- Add in the spinach and reduce heat to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and the spinach wilts.
- Add the chicken back into the skillet and cook for another 2-3 minutes until it has been sauced and warmed through.
- Finally, serve with fresh parsley and enjoy!
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NOTES
Nutrition
The creamy sauce was perfect, and the chicken was so tender.