Creamy Tuscan Chicken pairs golden pan-seared chicken with a rich Parmesan sauce filled with garlic, sun-dried tomatoes, and tender spinach. The sauce comes together in the same skillet, capturing the flavorful browned bits left behind by the chicken.
This 40-minute dinner works well with pasta, rice, mashed potatoes, or crusty bread. The sun-dried tomatoes add a tangy, concentrated flavor that balances the cream, while Parmesan gives the sauce a savory finish.
Why You’ll Love This Recipe
- Cooks in one skillet for easier cleanup.
- Ready in approximately 40 minutes.
- Combines tender chicken with a creamy, flavorful sauce.
- Includes spinach and sun-dried tomatoes.
- Pairs with several pasta, grain, and vegetable sides.
- Can be customized with mushrooms, artichokes, or additional spices.
Ingredients
- 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 3/4 cup finely grated Parmesan cheese
- 4 packed cups baby spinach
- 2 tablespoons chopped fresh basil, for serving
The flour creates a light coating on the chicken and helps the sauce cling to the cutlets. Oil-packed sun-dried tomatoes are softer than dry-packed tomatoes and blend more easily into the sauce.
Ingredient Substitutions
- Chicken breasts: Use boneless, skinless chicken thighs. They may need a few additional minutes of cooking.
- All-purpose flour: Substitute a cup-for-cup gluten-free flour blend or omit it for a thinner sauce.
- Heavy cream: Use half-and-half for a lighter sauce, but keep it at a gentle simmer to prevent separation.
- Chicken broth: Vegetable broth can be used.
- Baby spinach: Substitute chopped kale, allowing it several extra minutes to soften.
- Parmesan: Pecorino Romano works, but it is saltier, so adjust the added salt.
- Fresh basil: Use fresh parsley or omit the garnish.
How to Make Creamy Tuscan Chicken
- Prepare the chicken.
Slice each chicken breast horizontally to make four cutlets approximately 1/2 inch thick. If necessary, gently pound thicker areas so the pieces cook evenly. - Season and flour the chicken.
Pat the cutlets dry with paper towels. Season both sides with 3/4 teaspoon salt, black pepper, and garlic powder. Lightly coat each piece in flour and shake off the excess. - Heat the skillet.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken in a single layer. - Cook the chicken.
Sear the cutlets for 4 to 5 minutes on the first side without moving them. Flip and cook for another 3 to 4 minutes, or until golden and cooked to an internal temperature of 165°F. Transfer the chicken to a plate. - Cook the garlic and tomatoes.
Reduce the heat to medium. Add the remaining tablespoon of butter, followed by the garlic and sun-dried tomatoes. Cook for about 1 minute, stirring frequently, until the garlic is fragrant. - Deglaze the skillet.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon. Simmer for 3 to 4 minutes, allowing the broth to reduce slightly. - Add the cream and seasoning.
Reduce the heat to medium-low. Stir in the heavy cream, Italian seasoning, and remaining 1/4 teaspoon salt. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes. - Add the Parmesan.
Lower the heat and gradually stir in the Parmesan. Continue stirring until the cheese has melted and the sauce is smooth. Avoid boiling the sauce. - Wilt the spinach.
Add the baby spinach a handful at a time, stirring until each addition begins to wilt. Cook for approximately 2 minutes, until all the spinach is tender. - Return the chicken to the skillet.
Place the chicken and any accumulated juices back into the sauce. Simmer gently for 2 to 3 minutes, spooning the sauce over the cutlets. - Garnish and serve.
Remove the skillet from the heat. Sprinkle with chopped basil and serve the chicken with plenty of sauce.
Tips for the Best Creamy Tuscan Chicken
- Cut the chicken into evenly thick pieces so they finish cooking together.
- Pat the chicken dry before adding the seasoning and flour.
- Shake off excess flour to prevent a gummy coating.
- Use Parmesan grated from a block for smoother melting.
- Reduce the heat before adding the cream and cheese.
- Add the spinach gradually because it takes up considerable space before wilting.
- Thin an overly thick sauce with chicken broth, 1 tablespoon at a time.
Common Mistakes to Avoid
Crowding the Skillet
Overcrowding lowers the skillet’s temperature and prevents proper browning. Cook the chicken in batches if the cutlets do not fit comfortably.
Burning the Garlic
Garlic can become bitter when overcooked. Stir it frequently and add the broth once it becomes fragrant.
Boiling the Cream Sauce
A vigorous boil may cause the cream to separate and the cheese to become grainy. Keep the sauce at a gentle simmer.
Using Too Much Sun-Dried Tomato Oil
Drain the tomatoes well before measuring. Excess oil can make the finished sauce greasy.
Overcooking the Chicken
Remove the chicken once it reaches 165°F. It will warm briefly again after being returned to the sauce.
Variations
Mushroom Tuscan Chicken
Cook 8 ounces of sliced mushrooms after removing the chicken. Once they are browned, add the garlic and sun-dried tomatoes.
Spicy Tuscan Chicken
Add 1/4 to 1/2 teaspoon crushed red pepper flakes with the garlic.
Tuscan Chicken With Artichokes
Stir 1 cup of drained, quartered artichoke hearts into the sauce along with the spinach.
Lighter Tuscan Chicken
Replace the heavy cream with half-and-half and reduce the Parmesan to 1/2 cup. Keep the sauce below a boil.
Tuscan Chicken Thighs
Replace the chicken breasts with boneless, skinless thighs. Cook until browned and the thickest part reaches at least 165°F.
What to Serve With Creamy Tuscan Chicken
- Fettuccine, linguine, or penne
- Garlic mashed potatoes
- Steamed rice
- Creamy polenta
- Roasted asparagus or broccoli
- Crusty Italian bread
How to Store
Allow the chicken and sauce to cool before transferring them to an airtight container. Refrigerate for up to 3 days.
Cream sauces can separate after freezing, so refrigeration is preferable. If necessary, freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Reheat Creamy Tuscan Chicken in a covered skillet over low heat. Add a small splash of broth or cream and stir the sauce occasionally. Avoid high heat, which can make the chicken dry and cause the sauce to separate.
Frequently Asked Questions
What are sun-dried tomatoes?
Sun-dried tomatoes are ripe tomatoes that have been dried to concentrate their flavor. Oil-packed sun-dried tomatoes are soft, tangy, and convenient for sauces.
Can I use dry-packed sun-dried tomatoes?
Yes, but they should be softened first. Cover them with hot water for approximately 10 minutes, then drain and slice them.
Why did my cream sauce separate?
The skillet may have been too hot. Cream and Parmesan should be added over low or medium-low heat and kept at a gentle simmer.
How can I thicken the sauce?
Let it simmer gently for another minute or two. The sauce will also thicken as it cools. Avoid adding dry flour directly to the finished sauce.
How can I thin a sauce that is too thick?
Stir in warm chicken broth or cream 1 tablespoon at a time until the sauce reaches the desired consistency.
Can I use frozen spinach?
Yes. Thaw and squeeze it thoroughly to remove excess water. Use approximately 1/2 cup of drained frozen spinach.
Can I prepare this recipe ahead of time?
It can be made one day ahead, although the sauce is smoothest when freshly prepared. Reheat it slowly with a splash of broth or cream.
Final Thoughts
Creamy Tuscan Chicken turns chicken breasts, spinach, and sun-dried tomatoes into a satisfying skillet dinner. Keep the sauce over gentle heat and add freshly grated Parmesan gradually for a smooth, creamy finish.