Creamy Tuscan Chicken

This delicious Creamy Tuscan Chicken is a combination of beautiful colors and Italian flavors. Cooked in one pot and ready in 30 minutes, this restaurant quality dish is sure to become a staple in your recipe book! 

Best Creamy Tuscan Chicken Recipe

This dish looks and tastes like something straight from an Italian restaurant. I am still getting over how amazing the creamy-garlicky sauce was and the way it smothered the juicy chicken! From the very first bite it was game over, we devoured almost the entire thing! I should note, I had help – I didn’t eat it all by myself.

There is just something so satisfying and indulging about a cream sauce. Especially when it’s bursting with flavor like this one! The sun-dried tomatoes are a huge punch to this dish, and I’ve added some spinach and of course some garlic, for good measure. I think it’s obvious, I’ll never not be a huge fan of Italian dishes!

Ingredients

• Chicken: I’m using 2 lbs of boneless, skinless chicken breast cut into long thing pieces.
• Onion – 1 large white onion, chopped.
• Garlic – Use as much or little as you like.
• Sun-dried tomatoes – drained – save the oil –, and chopped please!
• Spinach – Chopped.
• Italian seasoning – For our Italian dish.
• Salt and pepper – Seasoning and to taste.
• Cheese – I’m using grated parmesan cheese today, because is anything truly Italian without the cheese?
• Olive oil – For cooking the chicken.
• Basil – Chopped and used as garnish – optional but highly recommended!

How to make creamy Tuscan chicken

1. Cook chicken: In a large skillet heat the olive oil over medium high heat. Once heated, add the chicken and cook for 3 minutes on each side or until browned and cooked though. Once cooked transfer to a plate; set aside.
2. Saute the sauteables: In the same skillet, add the saved sun-dried tomato oil and heat over medium heat. Next, add the onion and let cook for about 5 minutes until softened or translucent. Add the garlic and let it cook for about 30 seconds until aromatic. Then, add the sun-dried tomatoes and let cook for an additional 1 minute. Finally, add the spinach and cook until it begins to wilt – about 1 – 2 minutes.
3. Bring to a boil: Stir in the half and half cream, Italian seasoning, and salt and pepper and bring everything to a boil.
4. Simmer: Once at a boil, bring the heat down and allow the dish to simmer, while stirring in the parmesan cheese until the sauce thickens.
5. Serve: Add the chicken back to the skillet and cook for an additional minute until it has heated through. Spoon the sauce over the chicken, garnish with basil, and serve any way you wish!

Other ingredients you can add

I definitely wouldn’t go too overboard as far as additions for this dish, but here are some other suggestions you may want to use:

• Mushrooms
• Kale
• Butternut squash
• Peas
• Red chili flakes
• Parsley
• Oregano

How to serve

I love to serve this creamy tuscan chicken over pasta, specifically fettuccini. You can however, use any number of pasta options if you prefer. I’ve also seen it served over rice, as well as with a side salad or side of veg along with fresh crispy bread. The options are endless, get as creative as you like!

Tips for making a healthier creamy Tuscan chicken

I’ll let you in on two key substitutions to get a little bit more nutritional value out of this dish.

• Use chicken thighs/legs: Chicken breasts are actually the least nutritious part of a chicken. So if you substitute chicken thighs or legs, you’re already one step closer to a healthier dish.
• Use different cream: You don’t need to use heavy cream. You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish- although if you use milk, it’s not going to be as creamy!
• Add more veggies: Adding any assortment of extra vegetables; mushrooms, kale, butternut squash, more spinach – is easily going to make this dish more healthy and give you any extra nutrients you might be looking for!

Leftovers

Stored in a sealed airtight container this dish will last in the fridge for 3 – 4 days. To extend the shelf life, I recommend putting it in the freezer, stored in a sealed airtight container, and it will last up to 4 months.

Best way to reheat

The best way to reheat this dish is over the stove top – I find that most microwaves, depending on the temperatures tend to dry out chicken as it reheats. If you’re planning to serve over pasta, microwaving may also turn the pasta into a not-so-nice overcooked texture. Reheat your creamy tuscan chicken – with or without pasta –  in a skillet over medium heat with some added olive oil and let simmer for 3- 5 minutes or until desired temperature has been reached.

More delicious Italian inspired meals to try:

• Chicken Parmesan
• Tomato Tortellini Soup
• Italian Stuffed Peppers
• Chicken Cacciatore
• Spaghetti Bolognese
• One Pot Chicken Florentine Gnocchi
• Creamy Parmesan Orzo with Chicken and Asparagus
• Italian Wedding Soup

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4.58 from 47 votes

Creamy Tuscan Chicken

Prep 10 minutes minutes

Cook 20 minutes minutes

Total 30 minutes minutes

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This delicious Creamy Tuscan Chicken is a combination of beautiful colors and Italian flavors. Cooked in one pot and ready in 30 minutes, this restaurant quality dish is sure to become a staple in your recipe book! 

US CustomaryMetric

4

Ingredients

Chicken

• ▢ 1 tablespoon olive oil
• ▢ 2 pounds chicken breasts (boneless and skinless, cut into long thin pieces)
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ¼ teaspoon pepper (or to taste)

Tuscan Sauce

• ▢ 1 tablespoon oil (from sun-dried tomatoes)
• ▢ 1 large onion (finely chopped)
• ▢ 3 cloves garlic (minced)
• ▢ ½ cup sun-dried tomatoes (drained, chopped, keep the oil)
• ▢ 6 ounce spinach (chopped)
• ▢ 1 ½ cups half and half
• ▢ 1 tablespoon Italian seasoning
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ¼ teaspoon pepper (or to taste)
• ▢ ½ cup Parmesan cheese (freshly grated)
• ▢ 1 tablespoon fresh basil (for garnish)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Cook chicken: In a large skillet heat the olive oil over medium high heat. Once heated, add the chicken and cook for 3 minutes on each side or until browned and cooked though. Once cooked transfer to a plate; set aside.
• Saute the sauteables: In the same skillet, add the saved sun-dried tomato oil and heat over medium heat. Next, add the onion and let cook for about 5 minutes until softened or translucent. Add the garlic and let it cook for about 30 seconds until aromatic. Then, add the sun-dried tomatoes and let cook for an additional 1 minute. Finally, add the spinach and cook until it begins to wilt – about 1 – 2 minutes.
• Bring to a boil: Stir in the half and half cream, Italian seasoning, and salt and pepper and bring everything to a boil.
• Simmer: Once at a boil, bring the heat down and allow the dish to simmer, while stirring in the parmesan cheese until the sauce thickens.
• Serve: Add the chicken back to the skillet and cook for an additional minute until it has heated through. Spoon the sauce over the chicken, garnish with basil, and serve any way you wish!

Equipment

• 12-inch Cast Iron Skillet

Video

Notes

1. Stored in a sealed airtight container this dish will last in the fridge for 3 – 4 days. To extend the shelf life, I recommend putting it in the freezer, stored in a sealed airtight container, and it will last up to 4 months.

Nutrition Information

Calories: 558kcal (28%)Carbohydrates: 19g (6%)Protein: 60g (120%)Fat: 27g (42%)Saturated Fat: 11g (69%)Cholesterol: 187mg (62%)Sodium: 859mg (37%)Potassium: 1666mg (48%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 5698IU (114%)Vitamin C: 15mg (18%)Calcium: 360mg (36%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.