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    Home » Recipes » Main Dishes » Creamy Tuscan Chicken

    Creamy Tuscan Chicken

    Published: April 17, 2021 · Modified: Apr 17, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Creamy Tuscan Chicken is such an easy weeknight meal that takes less than an hour from start to finish to make. It’s a classic comfort meal as the chicken is covered with a delicious cream sauce that is packed with so much flavor thanks to the garlic and sun-dried tomatoes. Your whole family will love this recipe!

    A white and blue floral platter with Tuscan chicken breasts with the sauce over top.
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    Pinterest graphic of a pan of Tuscan chicken with spinach and sundried tomatoes.
    Pinterest graphic of a four chicken breasts covered in a creamy Tuscan chicken sauce.
    Pinterest graphic of a pan of creamy Tuscan chicken with spinach and sun dried tomatoes.
    Pinterest graphic of a large blue and white porcelain platter with four servings of Tuscan chicken beside a pink linen, spinach, sundried tomatoes, and salt.
    Pinterest graphic of a close up of a plate of Tuscan chicken by a pink linen.
    Pinterest graphic of a close up of two chicken breasts that are coated with a creamy Tuscan chicken sauce.
    Pinterest graphic of a plate of four servings of Tuscan chicken with spinach, sun-dried tomatoes, and a creamy sauce.
    Pinterest graphic of a Staub pan with four chicken breasts in a creamy Tuscan sauce.

    I love an easy dinner recipe and this Tuscan chicken is the definition of easy and one of my favorite chicken recipes! Perfect for any occasion, you can easily whip this up in no time with some kitchen staples. I’ve always got a jar of sun-dried tomatoes around and chicken breasts in the freezer and I’ll bet you do as well. 

    You might be wondering just what Tuscan chicken is and if you’ll find this in Tuscany. This is an Americanized version of Italian food that has become a mainstream comfort food classic thanks to its tasty sun-dried tomato flavored sauce. If you’re looking for some other weeknight dinners, you should try my Instant Pot Spaghetti and Meatballs, Penne Alla Vodka recipe, or my chicken shawarma recipe.

    What You Need to Make this Recipe

    Ingredients needed for Tuscan chicken.

    Chicken breasts – I like to pound them slightly so they are an even thickness but not too thin. Pounding them also tenderizes the meat and makes them extra juicy and delicious. You can use skinless chicken breasts or boneless skinless chicken breasts.

    All-purpose flour – when you dredge the chicken in the flour before searing, it helps give the breasts a nice golden crust. The crust helps give the sauce something to cling onto when serving.

    Baby spinach – while you can use regular spinach, baby spinach is ideal since they’re the perfect size to get a bite of everything when enjoying your meal. Baby spinach is also more tender than regular spinach.

    Sun-dried tomatoes – I like to use sun-dried tomatoes that come in a jar and are packed in oil. If you cannot find the tomatoes in a jar, you can swap for the dried version.

    Chicken stock – the stock along with the cream helps make the creamy and flavorful sauce. Make sure to use low sodium stock so you can control how salty the sauce tastes!

    How to Make Creamy Tuscan Chicken

    Set of two photos showing seasoned chicken being coated in flour and then seared on a frying pan.

    1. Pound the breasts, season with salt and pepper, then dredge in flour.

    2. Cook the breasts for about 4 minutes on each side. Set aside.

    Set of two photos showing parmesan cheese added to the pan sauce and then sun-dried tomatoes.

    3. Add the remaining butter, minced garlic and 1 1/2 tablespoon of flour to your pan and cook while whisking constantly for about 45 seconds, then stir in the stock and oregano. You could also add some halved cherry tomatoes with the garlic if desired.

    4. Cook until reduced then add the parmesan cheese, and cream, stirring until incorporated. 

    Set of two photos showing spinach being stirred into the pan sauce and then chicken breasts being added back in.

    5. Add the sun-dried tomatoes and spinach, simmering until wilted. 

    6. Return chicken to the pan then spoon sauce over top and serve.

    A grey Staub pan containing Tuscan chicken on a marble surface.

    Pro Tips for Making this Recipe

    • If your chicken breasts were frozen beforehand, make sure they’re fully thawed and that you pat them dry of any moisture. The flour will stick much better to your breasts.
    • If you’d like for this recipe to be gluten-free, you can swap the all-purpose flour for a gluten-free version.
    • I highly recommend using fresh garlic but if you’re all out, you can add garlic powder to the stock and oregano. A clove of garlic is around ½ teaspoon of garlic powder. You can even add Italian seasoning if you’d like.
    • The sauce is super rich thanks to the heavy cream and parmesan cheese. If you want to make the sauce a tad bit lighter, you can swap the heavy cream for a half and half cream or a lower fat content cream. 
    • Butter adds a ton of flavor so try not to skip it, you can use olive oil if you need to.
    • You can add some heat to this with the addition of some red chili flakes or red pepper flakes. 
    • You can easily modify it to become creamy tuscan chicken pasta!

    A white and blue floral platter with Tuscan chicken beside serving plates and a pink linen.

    Frequently Asked Questions

    What else can I add to this? 

    While the recipe as-is is perfect on its own, you can also add vegetables such as kale, peas, asparagus, mushrooms, artichokes, and bell peppers to make this more filling. You can also add some cooked pasta and toss it in the sauce before serving.

    What can I serve with this?

    As Tuscan chicken is a saucy recipe, you could serve with a side of mashed potatoes, roasted potatoes, salad (like this Tuscan Panzanella Salad), or rice. Alternatively, you can serve the meal up with some crusty baguettes or dinner rolls to soak up all of the delicious creamy sauce.

    What pan should I use?

    You want to use a large pan so nothing overflows. You can use anything from stainless steel, cast iron, or non-stick. Take your pick!

    How do I store leftovers?

    Once the leftovers have cooled to room temperature, transfer the meal to an airtight container and store in the fridge for up to 4 days. When reheating, I like to reheat on the stovetop so I can stir the sauce to prevent it from separating. 

    If you love this recipe try these out!

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      Chicken Florentine

    • Two plates of chicken marsala on a marble counter.

      Chicken Marsala

    • Chicken parmesan on a blue plate with spaghetti

      Chicken Parmesan

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      Chicken Tetrazzini

    • Overhead view of a plate with two servings of chicken piccata by a glass of wine.

      Chicken Piccata

    If you’ve tried this Creamy Tuscan Chicken Recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    An iron skillet with creamy tuscan chicken on a marble surface.
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    5 from 25 votes

    Creamy Tuscan Chicken

    A quick and delicious weeknight dinner, this creamy Tuscan Chicken recipe is perfect! A creamy sauce infused with sun-dried tomatoes, you'll love how flavorful the sauce is.
    Course Main Course
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 6 people
    Calories 640kcal
    Author John Kanell

    Equipment

    • Large skillet

    Ingredients

    • 4 chicken breasts pounded to an even thickness
    • ¼ cup flour plus a tablespoon
    • 1 tsp salt
    • 1 tsp pepper
    • 2 Tbsp oil
    • 4 Tbsp butter
    • 4 cloves garlic minced
    • 3/4 cup chicken broth
    • ½ cup sun dried tomatoes in oil, chopped
    • 2 cups baby spinach
    • 1 tsp oregano
    • 1 1/2 cups heavy cream
    • ½ cup grated parmesan cheese

    Instructions

    • Pound the chicken breasts so they are an even thickness of about an inch thick then season with salt and pepper then dredge in flour.
    • Add the oil and half the and butter to a large skillet over medium-high heat. Once hot add two chicken breasts and cover. Cover and cook for about 4 minutes on either side, chicken should be golden brown and cooked through once done. Transfer cooked chicken to a plate then repeat for the remaining chicken breasts. Wipe the pan down if needed.
    • Lower heat to medium-low, add the remaining two tablespoons of butter to the pan. Once melted add in the minced garlic and a tablespoon of flour and cook while stirring constantly for about 45 seconds then whisk in the chicken stock and oregano. Cook until reduced then stir in the cream, parmesan cheese, and sun dried tomatoes.
    • Once the mixture is at a simmer add the spinach and cook until wilted, stirring as needed. Return chicken to pan to warm through then spoon sauce over top, and serve.

    Video

    Notes

    • If your chicken breasts were frozen beforehand, make sure they’re fully thawed and that you pat the chicken dry of any moisture. The flour will stick much better to your breasts.
    • If you’d like for this recipe to be gluten-free, you can swap the all-purpose flour for a gluten-free version.
    • I highly recommend using fresh garlic but if you’re all out, you can add garlic powder to the stock and oregano. A clove of garlic is around ½ teaspoon of garlic powder.
    • The sauce is super rich thanks to the heavy cream and parmesan cheese. If you want to make the sauce a tad bit lighter, you can swap the heavy cream for a half and half cream or a lower fat content cream. 
    • Butter adds a ton of flavor so try not to skip it, you can use olive oil if you need to.
    • You can add some heat to this with the addition of some red chili flakes. 

    Nutrition

    Serving: 0.5breast | Calories: 640kcal | Carbohydrates: 13g | Protein: 39g | Fat: 48g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 889mg | Potassium: 1038mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2543IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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