Creamy Tuscan Chicken Recipe

Introduction

Creamy Tuscan Chicken is a flavorful and comforting dish featuring tender chicken breasts in a rich, garlicky cream sauce with sun-dried tomatoes and spinach. It’s an easy recipe that feels indulgent yet comes together quickly, perfect for a cozy weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (lightly pounded to even thickness)
• 1 tsp Italian Seasoning
• Kosher salt and freshly ground black pepper
• 4 tbsp all-purpose flour
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp European-style butter
• ¼ cup European-style butter
• 4 cloves garlic (minced)
• 8.5 oz sun-dried tomatoes (drained and rinsed, about 1 jar)
• 1 tbsp all-purpose flour
• ½ cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ tsp ground black pepper
• 1 cup baby spinach (chopped)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Season each side of the chicken breasts with Italian seasoning, kosher salt, and freshly ground black pepper.
2. Step 2: In a shallow bowl, combine 4 tablespoons of flour with 3 tablespoons of grated Parmesan cheese. Dredge each chicken breast in the mixture, coating both sides evenly.
3. Step 3: Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted.
4. Step 4: Cook the chicken breasts in the skillet for 4 to 5 minutes per side, or until fully cooked through (internal temperature reaches 165°F) and golden brown. Remove from the skillet, place on a plate, and cover with foil to keep warm.
5. Step 5: Return the skillet to medium-high heat and add the remaining ¼ cup of butter. As it melts, use a wooden spoon to scrape up any browned bits from the bottom of the pan—they add great flavor.
6. Step 6: Add the minced garlic and sun-dried tomatoes to the skillet. Cook for 1 to 2 minutes until fragrant.
7. Step 7: Whisk in 1 tablespoon of flour and cook for about 1 minute to thicken the mixture slightly.
8. Step 8: Gradually whisk in the heavy cream, chicken broth, ½ cup Parmesan cheese, 1 teaspoon Italian seasoning, and ¼ teaspoon black pepper. Stir until well combined.
9. Step 9: Add the chopped spinach, reduce the heat to a simmer, and cook until the sauce thickens slightly and the spinach wilts.
10. Step 10: Return the chicken breasts to the skillet, coating them in the sauce. Simmer for 2 to 3 minutes until the chicken is heated through.
11. Step 11: Garnish with chopped fresh parsley if desired and serve immediately.

Tips & Variations

• Use European-style butter such as Kerrygold for a richer flavor and creamier sauce.
• Substitute baby kale or arugula for spinach to vary the greens.
• Serve over pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
• For an extra kick, add a pinch of red pepper flakes when cooking the garlic.

Storage

Store leftover creamy Tuscan chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay moist. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Are sun-dried tomatoes necessary for the flavor?

Sun-dried tomatoes add a unique tangy sweetness that defines this dish’s flavor. If unavailable, you can use chopped roasted red peppers, but the taste will be different.

Creamy Tuscan Chicken Recipe

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4.4 from 66 reviews

This Creamy Tuscan Chicken recipe features tender, seasoned chicken breasts cooked to perfection and smothered in a rich, flavorful sauce made with garlic, sun-dried tomatoes, spinach, Parmesan cheese, and a creamy blend of heavy cream and chicken broth. Perfect for an elegant yet easy weeknight dinner, this dish combines Italian-inspired flavors with a luscious texture that will delight the whole family.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (lightly pounded to even thickness)
• 1 tsp Italian Seasoning
• Kosher salt and freshly ground black pepper, to taste
• 4 tbsp all-purpose flour
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp European-style butter

Sauce

• ¼ cup European-style butter (European butter has a higher fat content, e.g., Kerrygold)
• 4 cloves garlic, minced
• 8.5 oz sun-dried tomatoes (drained and rinsed, about 1 jar)
• 1 tbsp all-purpose flour
• ½ cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ tsp ground black pepper
• 1 cup baby spinach, chopped
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Season the Chicken: Season each side of the pounded chicken breasts evenly with 1 tsp Italian seasoning and kosher salt and freshly ground black pepper to taste.
2. Dredge the Chicken: In a shallow bowl, combine 4 tbsp all-purpose flour with 3 tbsp freshly grated Parmesan cheese. Dredge each chicken breast in the flour mixture, coating both sides thoroughly.
3. Cook the Chicken: Heat a large skillet over medium-high heat and add 2 tbsp European-style butter. Once melted, add the chicken breasts (in batches if needed) and cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and is browned on both sides. Remove chicken from skillet, place on a plate, and cover with foil to keep warm.
4. Prepare the Sauce Base: Return the skillet to medium-high heat and add ¼ cup European-style butter. Use a wooden spoon to scrape up the browned bits from the bottom of the pan as the butter melts, infusing the sauce with extra flavor.
5. Sauté Garlic and Tomatoes: Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1-2 minutes until fragrant.
6. Thicken the Sauce: Whisk in 1 tbsp all-purpose flour and cook for about 1 minute to form a roux and thicken the sauce.
7. Add Liquids and Seasoning: Whisk in ½ cup heavy cream, 1 cup low-sodium chicken broth, ½ cup freshly grated Parmesan cheese, 1 tsp Italian seasoning, and ¼ tsp ground black pepper. Stir well to combine all ingredients.
8. Add Spinach and Simmer: Stir in the chopped baby spinach and reduce the heat to a gentle simmer. Cook until the sauce slightly thickens and the spinach wilts.
9. Reheat Chicken in Sauce: Return the cooked chicken breasts to the skillet, turning to coat them thoroughly in the creamy sauce. Let simmer for an additional 2-3 minutes until the chicken is heated through.
10. Garnish and Serve: Garnish with chopped fresh parsley if desired, then serve the creamy Tuscan chicken hot alongside your favorite sides.

Notes

• Lightly pounding the chicken breasts ensures even cooking and tender texture.
• European-style butter is recommended for its richer flavor and higher fat content but substitute with regular unsalted butter if unavailable.
• Sun-dried tomatoes add a sweet and tangy depth to the sauce; choose oil-packed tomatoes for extra richness or dry-packed for a leaner option (reconstitute in warm water).
• To make meal prep easier, cook chicken breasts in batches rather than overcrowding the pan.
• This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich and creamy.
• Ensure the internal temperature of chicken reaches 165°F to guarantee safe consumption.

Keywords: Creamy Tuscan Chicken, Chicken Breast, Tuscan Recipe, Creamy Chicken, Italian Chicken, Sun-dried Tomatoes, Garlic Chicken, Parmesan Chicken, Spinach Chicken