Creamy Tuscan Chicken is a quick and delicious dinner. Tender chicken in a creamy sauce packed with garlic, spinach, sun-dried tomatoes and herbs. Serve with rice, pasta or mashed potatoes.
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Creamy Tuscan Chicken Recipe
This creamy Tuscan chicken is an easy 30 minute meal perfect for any day of the week! Not only is this dish packed with flavor and made in 30 minutes but to make it even better... it's made in just one pan. I'm always on the lookout for one pan meals that will cut down on dishes during the week!
What is Creamy Tuscan Chicken?
This dish features pan seared chicken breast in a creamy Tuscan inspired sauce. The base of the sauce is chicken broth and cream. It is seasoned with rosemary, oregano, garlic and onion. There are sun-dried tomatoes and spinach simmered in the sauce. The sauce has also has parmesan cheese with adds a creamy and cheesy texture and flavor.
Best served with a side of rice, mashed potatoes or pasta you will definitely want some bread on the side to dip in the creamy sauce!
What to Serve with Creamy Tuscan Chicken
What is in Creamy Tuscan Chicken?
- Chicken Breast - boneless skinless chicken breast is used in this recipe. You can swap for chicken thighs if you prefer.
- Cream - this Tuscan chicken is served in a creamy garlic herb sauce. I recommend using cream but for a healthier recipe you can swap for half and half or milk (note: the sauce will not be as thick).
- Parmesan - one of my favorite cheeses. Not only does it add an amazing rich cheesy flavor to the sauce, it also helps thicken the sauce.
- Spinach - this recipe is a great way to sneak in some extra greens into your diet. The spinach wilts down in the sauce and melts in your mouth.
- Sun-Dried Tomatoes - these flavor packed tomatoes are often sold packed in oil. You can also buy them dry in bags, either work for this recipe but for the best texture I recommend them to be packed in oil.
- Garlic and Onion - cooked into the sauce.
- Chicken Broth - for the sauce.
- Butter - to sauté the garlic and onions.
- Rosemary and Oregano - pair perfectly in this Tuscan inspired sauce.
- Salt and Pepper
How to Make Creamy Tuscan Chicken
Full Printable Recipe at Bottom of Page
1 Optional: Slice each breast in half lengthwise, so you have 8 thinner chicken cutlets, or you can leave them whole.
2 Season each piece of chicken on each side with salt and pepper
3 In a large frying pan or skillet on medium heat, add the 3 tablespoon of butter until fully melted.
4 Working in batches depending on the size of your pan, add 2-3 pieces of chicken at a time and sear for about 3-4 minutes on each side or until golden brown.
5 Remove chicken from skillet and set aside on a plate covered with foil. Repeat with each piece, until they are all cooked.
6 Add the remaining 1 tablespoon of butter to the pan and allow to melt. Add the onion, garlic, oregano, rosemary, salt and pepper. Sauté for 4-5 minutes or until the onions are translucent.
7 Add the sun-dried tomatoes and continue to sauté for an additional 2-3 minutes.
8 Reduce heat to medium-low. Add the chicken broth and cream to the pan. Stir until evenly combined.
9 Add in the parmesan cheese. Stir until evenly combined. The sauce will start to thicken.
10 Add spinach to pan and stir until spinach leaves have wilted.
11 Add chicken back into skillet, spoon some sauce over each piece and simmer for 5-6 minutes or until chicken is tender and internal temperature reaches 165°F.
12 Serve and enjoy! Optional: serve with a side of rice or mashed potatoes or over pasta with extra sauce poured over top.
Meal Prep Creamy Tuscan Chicken
This recipe is great for meal prep lunches or dinners. Follow the recipe as usual and store in an air tight container in the fridge for up to 4-5 days. Reheat stove top or in the microwave.
Tips for the Best Creamy Tuscan Chicken
- Swap out the chicken for salmon or shrimp. The garlic cream sauce will pair perfectly with these as well and give you some variety in your proteins.
- For the ultimate creamy sauce, be sure you’re using freshly grated parmesan cheese. Store bought shredded cheeses are coated with preservatives that keep them from melting completely and will result in grainy sauce. Mozzarella, fontina, or asiago are delicious substitutes for Parmesan.
- Sliced sweet bell peppers and peas are great add-ins to this dish that add a pop of color and fresh taste. Mushrooms are also a delicious addition.
- If you don’t like or don’t have spinach, substitute with kale.
- You don’t necessarily need to use a heavy cream. You can substitute coconut cream or a low fat cream/milk in order to reduce the fat in this dish. Just keep in mind it’s not going to be as creamy.
FAQs Creamy Tuscan Chicken
The best way to reheat this dish is stove top on medium-low heat. You can also microwave in a microwave safe container.
Stored in a sealed airtight container this dish will last in the fridge for 3 – 4 days.
You can make this ahead and then reheat stove top following the reheating instructions.
I would not suggest freezing this meal due to the high dairy content as it will separate and change consistency when reheated.
You can substitute coconut cream or a low fat cream/milk in order to lessen the fat percentage in this dish.
This recipe is gluten free.
For a dairy free recipe swap the cream for coconut cream.
More Easy Dinner Recipes
- Olive Garden Chicken Scampi
- Chicken Bacon Ranch Pasta
- Chicken Gnocchi Soup
- Pasta Da Vinci (Cheesecake Factory Copycat)
- Chicken Marsala
Enjoy!
- Sab
Creamy Tuscan Chicken Recipe
Ingredients
- 4 chicken breast (boneless skinless)
- 4 tablespoon butter
- ½ onion (diced)
- 5 cloves garlic (minced)
- 1 cup sundried tomatoes (packed in oil, thinly sliced)
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 3 cups heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup spinach leaves
- salt and pepper (to taste)
Instructions
- Optional: Slice each breast in half lengthwise, so you have 8 thinner chicken cutlets, or you can leave them whole.
- Season each piece of chicken on each side with salt and pepper
- In a large frying pan or skillet on medium heat, add the 3 tablespoon of butter until fully melted.
- Working in batches depending on the size of your pan, add 2-3 pieces of chicken at a time and sear for about 3-4 minutes on each side or until golden brown (if using whole chicken breast sear for 5 minutes per side).
- Remove chicken from skillet and set aside on a plate covered with foil. Repeat with each piece, until they are all cooked.
- Add the remaining 1 tablespoon of butter to the pan and allow to melt. Add the onion, garlic, oregano, rosemary, salt and pepper. Sauté for 4-5 minutes or until the onions are translucent.
- Add sun-dried tomatoes and continue to sauté for an additional 2 to 3 minutes.
- Reduce heat to medium-low. Add the chicken broth and cream to the pan. Stir until evenly combined.
- Add in the parmesan cheese. Stir until evenly combined. The sauce will start to thicken.
- Add spinach to pan and stir until spinach leaves have wilted.
- Add chicken back into skillet, spoon some sauce over each piece and simmer for 5-6 minutes or until chicken is tender and fully cooked through (internal temperature reaches 165°F).
- Serve and enjoy! Optional: serve with a side of rice or mashed potatoes or over pasta with extra sauce poured over top.
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Laurie says
It's the first time I've seen such delicious Creamy Tuscan Chicken.