Creamy Tuscan Chicken

Creamy Tuscan Chicken combines golden-brown chicken breasts, spinach, and sun-dried tomatoes in an Italian-seasoned, rich and creamy garlic Parmesan Cheese sauce.

Impress your dinner guests with this flavorful and straightforward creamy Tuscan chicken dish. With just a few ingredients and minimal prep time, it’s the perfect meal for busy weeknights yet elegant enough for company. This quick and easy family dish is ideal for the novice cook or busy Mom. We like to serve it with oven-roasted asparagus, Sautéed Green Beans, or Green Bean Bacon Bundles.

Ingredient Notes and Substitutions

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

• Chicken: 2 large chicken breasts, cut in half lengthwise, or use 4 chicken cutlets
• Butter: Unsalted or salted.
• Sun-dried tomatoes: I like the oil-packed ones, but drain them well. If you use dry-packed sun-dried tomatoes, hydrate them in warm water for a little while until they plump up before starting the recipe.
• Chicken broth: Preferably low-sodium
• Heavy cream: You can substitute whipping cream. Milk and half-and-half will not yield the thick, creamy sauce that makes this recipe exceptionally delicious.
• Parmesan cheese: For the best flavor, buy a block and grate it freshly. It is well worth it. An opened block of Parmesan cheese can last up to two months in the fridge. Store it in a plastic bag with as much air removed as possible in the meat and cheese drawer of the refrigerator.
• Baby spinach: Regular spinach can be used, but remove the large stems

How Do You Make Tuscan Chicken

See the complete list of ingredients on the recipe card below.

1. Cook the chicken in a bit of olive oil. Plate them and cover to keep warm.
2. Over medium-low heat, cook the onions and sundried tomatoes.
3. Reduce the heat to low and cook the garlic with the dried oregano, parsley, basil, marjoram, and red pepper flakes.
4. Stir in the chicken broth and cream. Simmer until reduced by half.
5. Add the Parmesan cheese and spinach. Stir until the cheese melts and spinach wilts.
6. Add the chicken back to the skillet and warm it.

Preparation Tips For Success

• Reduce the chicken broth and cream by half. Simmer, do not boil.
• Serve this recipe promptly; if there is a delay and the sauce thickens too much, add 1 to 2 tablespoons of chicken broth to thin it out.

Serving Suggestions For Tuscan Chicken

• Salad: Italian chopped salad, simple garden salad, or rocket salad
• Vegetables: Brussels sprouts with bacon, or sauteed spinach
• Pasta: angel hair pasta, spaghetti, or fettuccine
• Rice: jasmine, basmati, or brown rice

More Chicken Recipes

Chicken Tortellini Alfredo

Sesame Chicken

Chicken Parmesan Casserole

Sweet and Sour Chicken

Chicken Alfredo Bake

Italian Chicken

Creamy Tuscan Chicken Recipe

A delectable, easy one-skillet chicken breast recipe with sun-dried tomatoes and spinach in a creamy Parmesan sauce with Italian seasoning.

5 from 34 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Tuscan

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 603kcal

Author: Beth Pierce

Ingredients

• 2 large chicken breasts cut in half lengthwise to make 4 thinner breasts
• 1½ tablespoon olive oil
• 1½ tablespoon butter
• ½ yellow onion finely diced
• ⅔ cup sun-dried tomatoes
• 2 cloves garlic minced
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• ⅛ teaspoon dried basil
• 2 pinches dried marjoram
• 2-3 pinches red pepper flakes
• ½ cup low sodium chicken broth
• 1¼ cups heavy cream
• ⅔ cup freshly grated Parmesan cheese
• 3 cups baby spinach
• Kosher salt and freshly ground black pepper to taste

Instructions

• Heat 1 tablespoon olive oil and melt 1 tablespoon butter in a large skillet over medium heat. Generously salt and pepper the chicken breasts. Add the chicken breasts; cook until browned on both sides and cooked through. Remove to a plate and cover loosely with foil.
• Reduce the heat to medium-low. Add the remaining olive oil and butter to the skillet. Add the onions and cook until soft, about 5 minutes. Stir several times. Add the sundried tomatoes and cook for 1 minute while stirring.
• Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes. Cook for 1 minute while stirring.
• Add the chicken broth and cream; stir to combine. Simmer for 10 minutes or until reduced by half. Slowly stir in the Parmesan cheese until melted. Add the spinach and cook until wilted, approximately 2-3 minutes. Season with kosher salt and freshly ground black pepper to taste
• Add the chicken back to the pan and simmer for 5 minutes. Serve promptly, spooning the sauce over the chicken. If desired, serve over pasta or rice.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or over low heat on the stovetop.
• To freeze, cool to room temperature, then spoon into a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop over low heat with a splash or two of heavy cream to reunify the sauce.

Nutrition

Calories: 603kcal | Carbohydrates: 18g | Protein: 35g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 525mg | Potassium: 1338mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3731IU | Vitamin C: 17mg | Calcium: 266mg | Iron: 3mg

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