Tuscan Chicken is an easy recipe made with pantry ingredients and restaurant-style results! Seasoned tender chicken cutlets are smothered in a rich and flavorful creamy parmesan sauce loaded with sun-dried tomatoes and fresh spinach that’s ready in less than 30-minutes.
The Sauce Makes This Tuscan Chicken Recipe Makes is Extra Special
You’ll be hard-pressed to find a more flavorful chicken recipe than this one! Like this Tuscan Salmon, I like to make it when I want something as equally impressive as it is easy to make. It seriously wow’s anyone I make it for. We love it so much I have even turned it into a Tuscan chicken soup.
It’s made with simple chicken cutlets that are pan-seared until golden and then smothered in a luscious garlic-infused cream sauce with sun-dried tomatoes and spinach.
You’re going to want to serve it with our Italian bread or a basket of homemade sourdough bread to scoop up that Tuscan chicken sauce! You won’t want to waste a drop of that sauce!
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Ingredients You’ll Need
Just a few simple ingredients come together to deliver such complex flavors.
- Chicken Breasts: Boneless, skinless chicken breasts are cut in half crosswise to make larger breasts thinner, but you can also pound them with a meat mallet to even out the thickness. You can also use boneless chicken thighs if you’d like. If you’re short on time, use pre-cooked, shredded chicken. Add into the skillet after sautéing the sundried tomatoes.
- Salt & Pepper: To season the meat just before adding the flour coating.
- Flour: Dredging the cutlets in flour will help to absorb the moisture and give them a nice golden brown crust. Once the breasts are put back in the sauce to simmer, the flour also helps to thicken the sauce.
- Olive Oil: Used to sauté the chicken. I sometimes use half butter and half olive oil for extra flavor.
- Red Onions & Garlic: As mentioned, Tuscan chicken has layers of deliciousness and it all starts with sautéd garlic and onion.
- Sun-dried Tomatoes: If using the ones packed in oil, wipe any excess with a paper towel. Some oil residue is fine, you just don’t want too much. Once in the sauce, these dried tomatoes will rehydrate and become nice and soft without losing that intense flavor.
- Baby Spinach: It looks like you’re using a lot of spinach, but it wilts quickly and cooks down a lot.
- Parmesan Cheese: Use freshly shaved or grated from a block if you are able. It tastes much fresher that way.
- Heavy Cream: Makes the sauce rich and creamy. Heavy cream has the right amount of fat needed for the right consistency. For a lighter sauce, use half and half or plain Greek yogurt or coconut cream instead of the heavy cream.
- Fresh Basil: or other fresh herbs. Added as a garnish just before serving.
Variations To Try
There are so many versions of Tuscan chicken that it’s easy to get creative with yours. Here are just a few ways you can add in, omit, or swap certain ingredients:
1. You can also add a little white wine or chicken stock to the sauce to not only help thin it out but give it extra flavor too.
2. Like a bit of spice? Sprinkle in some red pepper flakes.
3. Not a fan of sun dried tomatoes? Try using red bell pepper or roasted red peppers instead. You can also choose to use fresh cherry tomatoes if preferred.
4. Toss in some add-ins like sliced fresh mushrooms, olives, or capers.
What to Serve with Our Tuscan Chicken Recipe
It’s great over your favorite pasta or rice but one of our favorites is over mashed potatoes. You could keep it low carb and do garlic mashed cauliflower or cauliflower rice and a simple strawberry spinach side salad orkale salad.
Steamed or roasted veggies on the side are always a good idea. a basket of homemade sourdough bread to scoop up that Tuscan chicken sauce!a basket of homemade sourdough bread to scoop up that Tuscan chicken sauce!
How to Make Creamy Tuscan Chicken
It’s easier than you think to make a delicious restaurant quality chicken dish as flavorful as this one. It’ll soon become part of your weekly dinner rotation!
Step 1: Place the flour on a plate, in a bowl, or baggie. Add seasoned chicken breast to flour and toss to make sure all pieces of chicken breast are evenly coated.
Step 2: Heat oil over medium heat and add the chicken to the large skillet to cook for 5 minutes on both sides until golden brown. Work in batches if necessary, so you’re not overcrowding the pan. Set cooked chicken aside.
Step 3: In the same skillet, add the remaining oil and sauté the onions for 2-3 minutes on medium-high heat until they are translucent and soft. Then, add the sun-dried tomatoes and garlic to cook for another 1-2 minutes.
Step 4: Next, add the spinach and stir just until it is wilted.
Step 5: Pour in the heavy cream, some of the parmesan cheese, Italian seasoning, and salt and pepper.
Keep it on low heat for a couple of minutes until the sauce thickens and then place the chicken back in the skillet to cook for 2-3 minutes on low heat.
Step 6: Top with fresh basil.
How to Store Leftovers
Refrigerate: Keep any leftover chicken in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing with sauce because of the cream not freezing well.
Reheat: You can use either the microwave or place it back in a skillet to heat through. If the sauce has thickened too much, splash a little chicken broth, water, or extra cream in there to loosen it up.
More Italian Chicken Recipes
- Air Fryer Chicken Parmesan
- Chicken Piccata
- Chicken Parmesan Casserole
- Lemon Parmesan Chicken
- Caprese Stuffed Chicken
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Easy Creamy Tuscan Chicken Recipe
Ingredients
- 2 chicken breasts boneless skinless
- Salt and pepper
- ½ cup flour
- 3 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- ½ cup sun dried tomatoes sliced
- 4 ½ cups baby spinach
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese grated
- 1 cup heavy cream
- ⅓ cup fresh basil sliced
Instructions
- Place the flour on a plate or in a baggie.½ cup flour
- Cut the chicken in half lengthwise so it is thin and sprinkle with salt and pepper on both sides then coat both sides in flour. (You can also pound the chicken with a mallet for more even pieces. I like to place the chicken in between plastic wrap when pounding to prevent splatters. Be sure to wash your hands thoroughly after handling raw chicken).2 chicken breasts, Salt and pepper
- In a large skillet, add 2 tablespoons of oil and heat over medium heat.3 tablespoons olive oil
- Add the flour coated chicken and cook for 5 minutes on both sides until golden brown. Once cooked, remove the chicken from the pan and place it on a plate. (Cook in batches if necessary and add more oil between batches).
- In the same skillet, add the remaining tablespoon of oil and onions sauté for 2-3 minutes on medium-high heat until they are translucent and soft.1 medium onion
- Then add the sliced sun-dried tomatoes and garlic and cook for another 1-2 minutes.½ cup sun dried tomatoes, 4 cloves garlic
- Next, add the spinach and stir just until it is wilted.4 ½ cups baby spinach
- Add in the heavy cream and ½ cup of parmesan cheese, Italian seasoning, and season with salt and pepper and heat over medium low for 2 minutes until the sauce thickens.1 teaspoon Italian seasoning, 1 cup parmesan cheese, 1 cup heavy cream
- Place the cooked chicken back in the skillet and cook for 2-3 minutes on low heat.
- Top with fresh, chopped basil. Serve over your favorite pasta or rice with a side of crusty bread or salad .⅓ cup fresh basil
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Rob Grobe
Mmmmmmmm Tuscan Chicken ,cant wait!! Thank You!
Sherri
You’re so welcome!