Go Back
+ servings
side view shot of creamy tuscan chicken in a blue skillet with a plate of noodles in the background
Print Recipe Add to Collection
4.5 from 30 votes

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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: creamy tuscan chicken
Servings: 4
Calories: 558kcal

Ingredients

Chicken

  • 1 tbsp olive oil
  • 2 lbs chicken breasts boneless and skinless, cut into long thin pieces
  • ¼ tsp salt or to taste
  • ¼ tsp pepper or to taste

Tuscan Sauce

  • 1 tbsp 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 oz spinach chopped
  • 1 ½ cups half and half
  • 1 tbsp Italian seasoning
  • ¼ tsp salt or to taste
  • ¼ tsp pepper or to taste
  • ½ cup Parmesan cheese freshly grated
  • 1 tbsp fresh basil for garnish

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!

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

Calories: 558kcal | Carbohydrates: 19g | Protein: 60g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 859mg | Potassium: 1666mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5698IU | Vitamin C: 15mg | Calcium: 360mg | Iron: 4mg