Tuscan Chicken captures the magic of simple ingredients transforming into something deeply comforting and elegant. This recipe features tender chicken in a creamy sauce with garlic, spinach, and sun-dried tomatoes. It’s a restaurant-quality meal that’s surprisingly simple to make at home.
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Why You’ll Love This Tuscan Chicken
- Restaurant-quality at home: Looks and tastes impressive with accessible ingredients.
- Perfectly balanced flavors: Creamy, tangy, and garlicky elements in harmony.
- Surprisingly simple: Straightforward sear-and-simmer process with no fancy techniques.
- Versatile crowd-pleaser: Adapts for picky eaters, date night, or meal prep.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/3 cup dry white wine (like Pinot Grigio)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish
Tools: Large skillet (oven-safe if possible), tongs, measuring cups/spoons, cutting board, knife
Notes: Quality ingredients matter—use oil-packed sun-dried tomatoes and real Parmesan (not pre-shredded) for best flavor and texture.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness matters. If your chicken breasts are very thick, consider pounding them to an even ½-inch thickness. This ensures they cook through at the same rate as the sauce develops, preventing dry chicken or overcooked sauce.
- Don’t skip the wine. The white wine adds acidity that cuts through the richness of the cream—it’s not just for flavor but for balance. If you prefer not to use alcohol, substitute with additional chicken broth and a squeeze of lemon juice.
- Sun-dried tomato selection. I strongly recommend using oil-packed sun-dried tomatoes rather than dry ones. They’re more tender and integrate better into the sauce. Plus, you can use some of that flavorful oil for cooking!
- Fresh spinach vs. frozen. Fresh spinach wilts perfectly in the sauce and maintains a vibrant color. Frozen spinach tends to release more water and can make your sauce thinner—if you must use it, thaw and squeeze out all excess liquid first.
- Grate your own Parmesan. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Taking the extra minute to grate a block of Parmesan makes a noticeable difference in sauce texture.
How to Make Tuscan Chicken
Step 1: Start by preparing your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting that beautiful golden sear. Season both sides generously with salt, pepper, and half of the Italian seasoning. You’ll notice the seasoning sticks better to dry chicken, creating a flavorful crust.
Step 2: Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Don’t move them for 4-5 minutes—you want a deep golden-brown crust to form. Flip and cook for another 4-5 minutes until cooked through. The chicken should feel firm but still have a little give when pressed. Remove to a plate and cover loosely with foil.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the same skillet. The butter will melt and foam—that’s when you add the chopped onion. Sauté for 3-4 minutes until softened and translucent. You’ll notice those browned bits from the chicken starting to lift from the pan—that’s flavor gold!
Step 4: Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it—burnt garlic turns bitter. Then stir in the chopped sun-dried tomatoes and remaining Italian seasoning. The aroma at this point is incredible—sweet, garlicky, and herby all at once.
Step 5: Pour in the white wine to deglaze the pan, scraping up all those browned bits from the bottom. Let it bubble and reduce for about 2 minutes until the sharp alcohol smell dissipates. This step builds the foundation of your sauce, so don’t rush it.
Step 6: Stir in the chicken broth, then the heavy cream. Bring to a gentle simmer—you’ll see small bubbles forming around the edges. Let it cook for 2-3 minutes to thicken slightly. The sauce should coat the back of a spoon at this stage.
Step 7: Reduce heat to low and stir in the grated Parmesan until melted and smooth. The sauce will transform from thin and creamy to slightly thicker and velvety. Taste and adjust seasoning—it might need more salt or pepper depending on your broth and cheese.
Step 8: Add the fresh spinach in batches, stirring until each addition wilts. This only takes a minute—the spinach should be bright green and tender. If you’re using red pepper flakes for heat, add them now.
Step 9: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top and let everything heat through for 2-3 minutes. This allows the chicken to absorb some of that wonderful sauce flavor.
Step 10: Garnish with fresh basil leaves and serve immediately. The contrast of the green basil against the creamy orange-red sauce makes it look absolutely stunning coming to the table.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop with a splash of broth or cream to refresh sauce consistency.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta acts as the perfect canvas for soaking up every drop of that glorious sauce.
- Garlic Herb Focaccia — There’s nothing better than tearing off pieces of warm, fluffy bread to swipe through the creamy sauce left on your plate.
- Simple Arugula Salad — The peppery arugula with a light lemon vinaigrette provides a refreshing contrast to the rich chicken dish.
Drinks
- Crisp Italian White Wine — A Pinot Grigio or Vermentino complements the creamy sauce beautifully without overpowering the delicate flavors.
- Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and citrus cut through the richness and cleanse the palate between bites.
- Light Italian Red — If you prefer red wine, a Chianti Classico with its bright acidity stands up well to the tomatoes and cream.
Something Sweet
- Tiramisu — The classic coffee-soaked dessert provides the perfect bitter-sweet ending to your Tuscan-inspired meal.
- Lemon Sorbet — After a rich main course, the bright, clean flavor of lemon sorbet feels incredibly refreshing and light.
- Panna Cotta with Berry Sauce — The silky vanilla panna cotta with tart berry sauce continues the creamy theme but in dessert form.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts continue to cook while resting, so remove them from the pan when they’re just cooked through. Overcooked chicken becomes tough and dry, even when surrounded by sauce.
- Adding cold cream to a hot pan. Let your cream come to room temperature before adding it to prevent curdling. If you add it straight from the fridge, the temperature shock can cause separation.
- Rushing the sear. That golden-brown crust on the chicken adds tremendous flavor to both the chicken and the sauce. If you move the chicken too soon, it will steam rather than sear and you’ll lose that depth of flavor.
- Using pre-shredded Parmesan. The anti-caking agents in pre-shredded cheese prevent it from melting smoothly into the sauce, often resulting in a grainy texture rather than silky perfection.
Expert Tips
- Butterfly thick chicken breasts. If your chicken breasts are uneven, slice them horizontally to create two thinner cutlets. This ensures even cooking and more surface area for that delicious sear.
- Reserve some sun-dried tomato oil. Use the oil from the sun-dried tomatoes jar to cook your chicken or onions—it infuses an extra layer of that wonderful tomato flavor throughout the dish.
- Let the sauce reduce properly. After adding the cream, give the sauce time to simmer and thicken before adding the Parmesan. A slightly reduced sauce will cling to the chicken better and have more concentrated flavor.
- Rest the chicken before slicing. Let the chicken rest for 5 minutes after cooking before serving. This allows the juices to redistribute throughout the meat, resulting in more tender, flavorful chicken.
- Finish with fresh herbs. While dried Italian seasoning works well during cooking, fresh basil or parsley added at the end provides a burst of freshness that brightens the entire dish.
FAQs
Can I make this Tuscan Chicken ahead of time?
Absolutely! You can prepare the entire dish up to 2 days in advance. Store it in an airtight container in the refrigerator, then gently reheat on the stovetop over low heat. You might need to add a splash of chicken broth or cream when reheating as the sauce tends to thicken when chilled. The flavors actually deepen overnight, making it an excellent meal prep option.
What can I use instead of heavy cream?
For a lighter version, half-and-half works reasonably well though the sauce will be slightly thinner. For dairy-free, canned coconut cream provides similar richness with a subtle coconut flavor that actually complements the Tuscan flavors. Avoid milk as it tends to curdle when simmered.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are more forgiving and remain juicy even with longer cooking. Brown them the same way, but they may need an additional 5-7 minutes of cooking time. The richer flavor of thighs pairs wonderfully with the creamy sauce.
How do I know when the chicken is cooked through?
The safest way is to use an instant-read thermometer—chicken is done at 165°F (74°C) in the thickest part. Without a thermometer, make a small cut in the thickest piece—the juices should run clear, not pink, and the meat should be white throughout.
My sauce is too thin—how can I thicken it?
Let it simmer a few minutes longer to reduce further. If you’re in a hurry, make a quick slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water, then stir it into the simmering sauce. It should thicken within a minute. Be careful not to add too much or your sauce will become gloppy.
Tuscan Chicken
Learn how to make the best Tuscan Chicken with this easy recipe. Tender chicken in a creamy garlic sauce with spinach and sun-dried tomatoes. Try it tonight!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs)
-
2 tbsp olive oil (divided)
-
1 tbsp butter
-
1 medium onion (finely chopped)
-
4 garlic cloves (minced)
-
1/2 cup sun-dried tomatoes in oil (drained and chopped)
-
1/3 cup dry white wine (like Pinot Grigio)
-
1 cup chicken broth
-
1 cup heavy cream
-
1/2 cup grated Parmesan cheese
-
2 cups fresh spinach
-
1 tsp dried Italian seasoning
-
1/2 tsp red pepper flakes (optional)
-
Salt and black pepper (to taste)
-
Fresh basil (for garnish)
Instructions
-
Start by preparing your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting that beautiful golden sear. Season both sides generously with salt, pepper, and half of the Italian seasoning. You’ll notice the seasoning sticks better to dry chicken, creating a flavorful crust.01
-
Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Don’t move them for 4-5 minutes—you want a deep golden-brown crust to form. Flip and cook for another 4-5 minutes until cooked through. The chicken should feel firm but still have a little give when pressed. Remove to a plate and cover loosely with foil.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the same skillet. The butter will melt and foam—that’s when you add the chopped onion. Sauté for 3-4 minutes until softened and translucent. You’ll notice those browned bits from the chicken starting to lift from the pan—that’s flavor gold!03
-
Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it—burnt garlic turns bitter. Then stir in the chopped sun-dried tomatoes and remaining Italian seasoning. The aroma at this point is incredible—sweet, garlicky, and herby all at once.04
-
Pour in the white wine to deglaze the pan, scraping up all those browned bits from the bottom. Let it bubble and reduce for about 2 minutes until the sharp alcohol smell dissipates. This step builds the foundation of your sauce, so don’t rush it.05
-
Stir in the chicken broth, then the heavy cream. Bring to a gentle simmer—you’ll see small bubbles forming around the edges. Let it cook for 2-3 minutes to thicken slightly. The sauce should coat the back of a spoon at this stage.06
-
Reduce heat to low and stir in the grated Parmesan until melted and smooth. The sauce will transform from thin and creamy to slightly thicker and velvety. Taste and adjust seasoning—it might need more salt or pepper depending on your broth and cheese.07
-
Add the fresh spinach in batches, stirring until each addition wilts. This only takes a minute—the spinach should be bright green and tender. If you’re using red pepper flakes for heat, add them now.08
-
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top and let everything heat through for 2-3 minutes. This allows the chicken to absorb some of that wonderful sauce flavor.09
-
Garnish with fresh basil leaves and serve immediately. The contrast of the green basil against the creamy orange-red sauce makes it look absolutely stunning coming to the table.10
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