Tuscan Chicken Recipe

We tested this recipe 6 times before I was happy with the sauce. I adjusted the Parmesan, cream, and seasoning each time until it was rich and creamy without being too heavy. It comes together in under 30 minutes, but tastes like something we would order at an Italian Restaurant. My kids go crazy for this one, and it has a permanent spot on our menu.

Why You’ll Love This Recipe!

• Just $2.36 per serving — $14.15 total for a restaurant-quality dinner at home
• One skillet, easy cleanup
• Ready in under 30 minutes
• Completely versatile — serve over pasta, rice, mashed potatoes, or with crusty bread

I’ve been making different versions of this recipe for years. If you prefer you can also make crockpot tuscan chicken recipe or tuscan chicken and orzo skillet recipe.

I also suggest making my marry me chicken soup for an easy appetizer to enjoy with your family.

Ingredients

• Chicken breasts — fillet horizontally so they are thinly sliced and cook evenly. Chicken thighs or tenders work as substitutes.
• Olive oil — for searing the chicken and sautéing the vegetables. Avocado oil also works at medium-high heat. For even more flavor, you can use the oil from the sun-dried tomatoes to sear the chicken.
• Italian seasoning — seasons the chicken before searing. Use store-bought or our Homemade Italian Seasoning Recipe for even more flavor
• Onion — diced and cooked until soft to build the base of the sauce
• Garlic, minced — the backbone of the creamy sauce. Use fresh minced for the best flavor
• Sun-dried tomatoes — Make sure to drain to well, then slice thinly. You can find them in the condiment or Italian foods aisle. They give this dish its signature bold flavor.
• Baby spinach — stirred in at the end and wilted into the sauce. Kale works as a heartier substitute
• Heavy cream — creates the rich creamy sauce. Whole milk or half-and-half can be substituted but the sauce will be slightly thinner
• Parmesan cheese — whisked into the sauce for richness and depth. Use freshly grated for the smoothest melt

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

How to Make Tuscan Chicken

Step 1 – Heat 2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet. 

Step 2 – Season the chicken with the Italian seasoning, salt and pepper. Cook the chicken for 4 minutes on each side until the chicken reaches an internal temperature of 165 degrees F. 

Step 3 – Deglaze the hot skillet with water and scrape to remove any browned bits from the bottom of the pan with a wooden spoon. You can even use chicken broth or white wine for more flavor.

Step 4 – Add the remaining oil to the skillet and heat over medium high heat. Add in the diced onions and sauté for 2-3 minutes until the onions are soft.

Step 5 – Stir in the sun-dried tomatoes and garlic. Cook for 2 minutes. 

Step 6 – Add in the spinach and cook just until the spinach starts to wilt. 

Step 7 – Whisk in the heavy cream and grated parmesan cheese. Bring the mixture to a low heat simmer. 

Step 8 – Add the boneless skinless chicken breasts back to the skillet and allow the mixture to simmer for approximately 5 minutes. Remove the pan from the heat and then the chicken is ready to serve and enjoy! 

Tips for Success

• Fillet the chicken evenly. Thin even pieces cook in about 4 minutes per side and stay juicy. Thick uneven pieces dry out before the center is done
• Deglaze with broth instead of water. Chicken broth or a splash of white wine adds significantly more flavor to the sauce than water. But use whichever you have on hand
• Do not rush the garlic and sun-dried tomatoes. Cooking them for the full 2 minutes before adding the cream develops their flavor and prevents the sauce from tasting flat
• Add cream off high heat. Reduce to a low simmer before adding the heavy cream. High heat can cause the cream to separate and curdle
• Adjust sauce consistency. If the sauce is too thick add a splash of cream or broth and stir until it reaches your preferred consistency. If it the sauce is too thin, let it simmer for more minutes to thicken. We have even added in a little extra parmesan cheese to thicken it.

Variation Ideas

• Substitute chicken thighs for chicken breasts. Thighs are more budget-friendly and slightly juicier the longer they simmer.
• Add sliced mushrooms, chopped zucchini, or cherry tomatoes alongside the onion for extra vegetables.
• Add a squeeze of fresh lemon juice or lemon zest at the end for a bright citrus note.
• Stir in 2 tablespoons of dry white wine when deglazing for a richer more complex sauce.
• Use coconut cream for a dairy-free version. The flavor changes slightly but it still works beautifully
• Add fresh basil, oregano, or thyme for and extra depth of flavor

What to Serve with Tuscan Chicken?

Tuscan Chicken is delicious served with many side dishes.

• Yukon Gold Mashed Potatoes – You can serve the chicken and cream sauce over the top of the mashed potatoes or on the side.
• Pasta – Serve the chicken and gravy over the top of your favorite pasta such as spaghetti noodles, fettuccine, or penne pasta.
• Roasted Vegetables – For a low carb option serve the chicken with your favorite roasted vegetables such as roasted zucchini, roasted cauliflower, parmesan roasted broccoli or oven roasted asparagus.
• Rice – This creamy chicken dish is also delicious served over Instant Pot white rice recipe, cauliflower rice or microwave brown rice.
• Crusty Bread – Make sure to add a side of homemade garlic bread or garlic bread cheese sticks to soak up all the gravy. For a low carb variation, try 90 second keto bread.

Storage and Reheating Tips

• Storing – Store the leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing – You can freeze this mixture after it has cooled to room temperature. It is possible that the cream sauce will separate as it thaws.
• Reheating – Reheat the leftovers in the microwave. You can also reheat on the stovetop in a sauce pan.
• Make-Ahead – This is a great dish to prepare ahead for a dinner party or busy weeknight. Prepare as directed, let it cool and store it in an airtight container in the refrigerator. When ready to serve, reheat gently and add a splash of cream or broth because the sauce thickens as it stores. Stir in the spinach just before serving.